Oven Setup: Preheat your oven to 220°C (428°F). Place a tray filled with water at the bottom of the oven for humidity. Line a 24 cm diameter round baking pan with parchment paper.
Cheese Mixture: In a large bowl, combine white cheese, cream cheese, sour cream, and heavy sour cream. Blend these ingredients until the mixture is smooth.
Egg Separation and Mixing: Separate the egg yolks and whites. Add the yolks to the cheese mixture. Then, sift in the vanilla pudding powder, flour, and cornflour. Stir until the mixture is well combined and smooth.
Whipping Egg Whites: In a separate bowl, use a mixer to whip the egg whites. Gradually add sugar and continue whipping until the mixture forms a soft, somewhat stable meringue.
Combining Mixtures: Gently fold the whipped egg whites into the cheese mixture in three parts. Use folding motions to keep the mixture light and airy.
Baking: Pour the batter into the prepared baking pan. Gently tap to remove air bubbles and smooth the top with a spoon. Bake at 220°C for 20 minutes. Then, open the oven door briefly to release steam and reduce the temperature to 150°C (302°F). Continue baking for another hour.
Cooling: Turn off the oven and open the door slightly. Let the cake cool inside for about 40 minutes. Then, remove it and allow it to cool to room temperature. Refrigerate for at least 5-6 hours, preferably overnight.
Serving: Carefully remove the cake from the pan. Dust with powdered sugar before serving.
Enjoy this luxurious and classic cream cheese cake, a dessert that combines simplicity with sophistication.
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