2 select bakeware products. One with a smaller diameter and high edges. Another lower and larger diameter. So high to form freely would be included in the second and between them would remain the gap. Preheat the oven to 150C, put it in the lowest form is filled with boiling water to 1/3. At the bottom of a high form put the parchment, grease the bottom and edges with butter. Prepare the products. Mix flour with starch. Egg whites separated from the yolks. Squeeze the lemon juice. RUB soft butter at room temperature with cream cheese. Whisk whites with powdered sugar in a stable foam.

On low speed, beat with a mixer add butter and cheese to the consistency of thick cream, continuing to whisk add milk, yolks one by one, the lemon juice and finally the flour mixture and starch.

Gradually, a spoon, stirring from the bottom up carefully enter proteins. Get a fluffy dough. Pour it into a greased form and immediately put into the oven, into the form of water.

Bake in a water bath for 50-60 minutes. The oven during baking can not be opened! After a time disable and unveiled the door of the oven. To prevent the sedimentation of cheesecake.

When it has cooled slightly, remove it from the oven and turn the cooled form to the dish. Before serving the cheesecake must be very well cooled by placing for a few hours in the fridge. Irrigation served on top of some jam or liquid jam. I have strawberry. Bon appetit! P. S. to Cut the cheesecake only after full cooling in the fridge!!!