• Preheat the oven to 180°C (350°F).

Prepare a 24cm Springform Pan

• Spray with non-stick spray and line with baking paper.

Make the Base

• On a countertop, mix the flour, sugar, and homemade vanilla sugar.
• Create a well in the centre, add the egg, and mix with the dry ingredients.
  
• Add the cold butter cubes into the well and mix until combined.
  
• Knead the mixture until a smooth dough forms.
• Press the dough into a flat circle to fit the springform pan, ensuring it covers the bottom evenly.
  

Prepare the Cottage Cheese Layer

• Separate the eggs.
  
• In a large bowl, mix the egg yolks, sugar, cream cheese, and sour cream until smooth.
  
• Add the flour and lemon juice, using a whisk to remove any lumps.
• In a separate bowl, whisk the egg whites until firm peaks form.
• Gently fold the egg whites into the egg yolk mixture.
  

Assemble and Bake

• Pour the cottage cheese mixture over the prepared base.
  
• Bake for 1 hour or until a cake tester inserted in the centre comes out clean.
• Allow the cheesecake to cool.
• To transfer your cheesecake onto a serving dish, use a cake lifter similar to the one pictured below. This tool is essential because you need to remove the baking paper and cannot turn the cheesecake upside down.

Optional Mixed Berry Sauce

• In a saucepan, heat the sugar and frozen berries.
• In a cup, mix the cornstarch with cold water until smooth.
• Add the cornstarch mixture to the berry saucepan, bring to a boil, and simmer for 5-7 minutes, mashing the berries with a potato masher.
• Allow the sauce to cool completely before spreading it over the cooled cheesecake.
  
• Decorate with fresh strawberries and blueberries.