Method Sift the flour, stir in, salt, vanilla-sugar and sugar, then rub in the butter and knead to a smooth consistency with the egg and water. Place dough in a plastic bag in the refrigerator for 1 hour. Roll out the dough on a well-floured work surface to 3-4 mm thick. Place dough in bottom of a 9 inch spring form pan, pressing it up the sides to the top. Beat the butter with the sugar until pale and foamy. Add the eggs, corn starch and lemon zest and beat well, then add the heavy cream and beat again. Pour the filling into the crust shell, cover it high with foil. Bake in preheated 160°C degree oven for 50 to 60 minutes until well risen and golden. Keep cheesecake stored in the refrigerator, covered.
Ingredients | For the crust: 225g all-purpose flour | 50g caster sugar 1 tablespoon vanilla infused sugar | 100g cold butter Pinch of salt | 5-6 tablespoon cold water | For the filling: 100g soft butter | 125g sugar | Zest of 1 lemon | Pinch of salt | 3 eggs | 1 tablespoon corn starch | 500g sour cream