Remove the cheesecake ingredients from the refrigerator in advance and bring them to room temperature. (Approximately 2 hours)
Place the flour, powdered sugar, egg yolk, salt, and butter in a large, clean bowl.
Mix the butter into the flour with your fingertips or in a mixer until the mixture resembles fine breadcrumbs.
Once the dough comes together. Spread the dough with your hand or a spoon in a lined with parchment paper baking pan. I used a round spring form pan 22 cm dimension and 6 cm height.
By using a fork prick the bottom of the dough so that no bubbles form while baking. Refrigerate for about 15-20 minutes.
After 20 minutes bake at 350 degrees Fahrenheit for about 15-20 minutes or until sides turn golden brown. After this time remove from oven and let it cool.
Separate the yolks from the whites and mix with sugar. You will have one egg white remaining from the Shortcrust pastry. Keep mixing the egg yolks with sugar until they turn into a pale yellow color
While mixing, add vanilla, pudding, pinch of salt and soft butter until all ingredients are incorporated.
Gradually add farmers cheese to the mixture and keep mixing everything.
Beat the egg whites until stiff. Gently mix it into the cheese filling in portions.
Pour into the previously baked Shortcrust pastry and place in a preheated oven at 290 degrees Fahrenheit. Bake for about 90 minutes. Leave the baked cheesecake in the oven until it's cool.
For the icing, melt the butter in a small bowl combine powdered sugar, cocoa and milk. Stir all vey well.
Pour the slightly cooled chocolate icing over the cheesecake and spread it evenly.
Let it set and Enjoy!