In a large bowl, place both types of quark cheese, add sugar, eggs, flour, and amaretto - mix - just until combined.

Line a 22 cm diameter baking pan with parchment paper.

Pour the batter into the pan.

Bake the cheesecake for 1.5 hours. After this time, turn off the oven, but leave the cake inside until it cools down.

Then chill the cheesecake in the refrigerator for several hours - or preferably overnight.

Place the egg whites in a bowl set over a pot of simmering water.

Lightly whisk the egg whites, slowly add sugar and whisk on high speed until the sugar dissolves and the mixture becomes slightly warm.

Remove the bowl from the pot and continue whisking until the egg whites are white and glossy.

Finally, add potato starch and mix briefly.

Spread the meringue on top of the cheesecake.