Ultra creamy cheesecake, simply great!

Beat egg yolks with sugar until thick and creamy, gradually stir in layered cheese, mascarpone and ricotta. Then add the lemon juice and amaretto and sift in the cornstarch. Mix until smooth. Beat the egg whites until stiff and carefully fold in the egg whites. Pour the mixture onto the dough.

Bake at 180°C for 35 – 40 minutes.

Then take it out and cut about 2 cm deep all around from the side. After 10 minutes, put it back in the oven and bake for another 20 – 25 minutes.