“The lightest, most fluffy cottage cheesecake you’ve ever tasted – a real cloud in your mouth!”

In a bowl, combine the flour, sugar, and salt.
Add the softened butter, cut into pieces, and knead the dough with your fingertips.
Add the egg yolks and cold water, then knead until smooth.
Form a ball, cover with plastic wrap, and let rest in the refrigerator for 30 minutes.
Preparing the cottage cheese mixture:

Separate the egg whites from the yolks.
In a large bowl, whisk the egg yolks with the sugar and vanilla sugar until the mixture turns pale.
Add the cornstarch, crème fraîche, and cottage cheese and mix well.
Beat the egg whites until stiff peaks form and gently fold them into the mixture with a spatula.
Assembly and burning: