Baked Cheesecake with Strawberry Jelly Topping

Ingredients

• 750 grams 5% white cheese
• 1 package instant vanilla pudding
• 4 tablespoons cornflour
• 1 cup sugar
• 2 packets vanilla sugar
• 5 eggs, separated into yolks and whites
• 1 package wild strawberry jelly

Preparation

Beat the egg whites and a quarter cup of sugar until a stiff meringue forms.
In a bowl, mix the cheese and egg yolks, then add the sugar and vanilla sugar, vanilla pudding powder, cornflour and three quarters of a cup of sugar.
Gently fold the two mixtures together.
Place a heat-proof dish filled with boiling water on the bottom rack of the oven for the entire baking time.
Place the cake in a cold oven, turn the oven on to 150 degrees and bake for one hour.
Turn off the oven and leave the cake inside to cool.
Prepare the strawberry jelly according to the package instructions, let it cool slightly (but not too much, or it will set into a gel), and pour it over the cake.
Refrigerate the cake until fully set.

Note: you can scatter halved wild strawberries over the cake and pour the jelly on top.