RICH CREAM CHEESE CAKE

Preparation Method :

• Base: Put the flour onto a large board and dot with flakes of butter. Make a well in the centre, add the sugar, egg yolk, salt and lemon rind. Working from the centre outwards, quickly knead all the ingredients to a smooth dough. Wrap in a moist cloth or plastic wrap and refrigerate until pliable enough to use (if kept too long, the pastry will be difficult to roll out).
• Preheat the oven to moderate. Grease 2 baking trays.
• Roll out the pastry dough thinly on a floured surface to make two 10" rounds. Place on the baking trays and bake for 10 to 12 minutes, until golden brown. While still warm, cut one round into 12 equal portions and cool on wire rack.
• Filling: Place the milk, sugar, salt, lemon rind and egg yolks in the top of a double saucepan over simmering water. Heat gently, stirring continuously until smooth and thick. Remove from heat.
• Dissolve the gelatin in 3 tbsp of water over gentle heat. Stir into the custard and leave to cool.
• Run the cheese through the blender, then stir it into the custard.
• Whip the cream until almost thick, then fold it into the cheese mixture.
• Line the sides of a 10" springform cake tin with a strip of greaseproof paper. Place the uncut shortbread round in the base of the tin, spoon the cheese filling over it and smooth the surface. Arrange the cut shortbread on top to form a complete round and allow to set in the refrigerator.
• Remove the cheesecake from the tin and carefully peel away the greaseproof paper.
• Topping: Sprinkle with sifted icing sugar.