Mom’s Cheesecake

Beat eggs whites with the electric whisk in a bow until they stiff. In another bowl mix yolks with sugar; when mixture is clear and foamy, first add flour, then Philadelphia always keeping on mixing until it melt down. Add fresh cream, without whipping it, and vanillin. Then add stiff egg whites, paying attention not to soft them, slightly mixing from bottom to top. Butter the cheesecake mold and put in the oven at 180° for 40 minutes; let cool the cake in the oven with open door. When it is cold turn over cheesecake on a dish and garnish with Blackberry Extra Preserve Cascina San Cassiano and some mint leaves.