- serves 12
Ingredients
Crust:
150g plain flour
Grated zest ˝ lemon
Seeds from ˝ vanilla pod
1 large egg yolk
125g butter, diced
Filling:
600g cream cheese
180g caster sugar
1 tbsp plain flour
Grated zest of 1 orange
Grated zest of 1 lemon
Seeds from ˝ vanilla pod
2 large eggs, plus 1 large egg yolk
2 tbsp double cream
Poached strawberries:
12 ripe strawberries
200g caster sugar
Half vanilla pod split
550mil water.
Method
To prepare the crust put the flour, caster sugar, lemon zest and vanilla seeds into a food processor and pulse briefly to combine. Add the egg yolk and diced butter and process until combined. Tip the mixture out, form into a disc, cover with cling film and refrigerate for 1 hour. Preheat the oven to 200°C, gas mark 6. Butter a 20cm-diameter spring form tin.
For the filling, beat together the cream cheese, sugar, flour, grated zests and vanilla seeds until smoothly blended. Add the eggs and egg yolk one by one, blending thoroughly after each addition. Stir in the cream. Set aside.
Release the base of the spring form tin. Take half the chilled dough and roll it out to a 3mm thickness. Place the dough over the tin base and trim the edges. Bake for 10-15 minutes, until set and light golden. Transfer the base with its crust to a rack to cool. Turn down the oven to 140°C, gas mark 1.
Place the spring form ring over the base with its crust, and close the spring. Roll out the remaining dough until it is 3mm thick and cut it into long, 4cm-wide strips. Use these to line the inside of the ring, overlapping the strips slightly and pushing the joins together to make sure they stick.
Pour the filling mixture into the tin and level the top. Bake for 1 hour. Remove the cheesecake from the oven and allow it to cool completely, then put it in the fridge until you're ready to serve it. Before serving, loosen the crust from the sides of the tin with a spatula, then unclip the tin.
For the poached strawberry’s place sugar vanilla and water in a pan gently bring to simmer and reduce by half. Add strawberry’s and simmer for a further 30 minutes until the mixture is syrupy and thick.
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