New York Cheesecake
60g (1/2 cup) self-raising flour
125g (1 cup) plain flour
3 tablespoons caster sugar
1 teaspoon grated lemon rind
80g unsalted butter, diced
Icing sugar and whipped cream (optional), to serve.
750g cream cheese, softened
230g (1 cup) caster sugar
3 tablespoons plain flour
2 teaspoons grated orange rind
2 teaspoons grated lemon rind
170m1(2/3 cup) cream, whipped
1. Briefly process the flours, sugar, rind and butter in a food processor until the mixture is crumbly. Add the egg and process until the mixture just comes together. Turn out onto a lightly floured work surface and gather into a ball. Wrap in plastic wrap and chill in the fridge for 20 minutes or until the dough is firm.
2. Preheat the oven to 210Â°C (conventional). Lightly grease a 23cm round springform tin.
3. Gently roll out the dough between 2 sheets of baking paper until large enough to fit the base and side of the tin. Ease it into the tin and trim the edges with a knife. Line the pastry with baking paper and add baking beads or uncooked rice. Bake for 10 minutes, then remove the baking paper and beads or rice. Use the back of a spoon to lightly flatten the pastry and bake for a further 5 minutes. Set aside to cool.
4. Reduce the oven heat to 150Â°C.
5. To make the filling, beat the cream cheese, sugar, flour and citrus rinds until smooth. Beat in the eggs, one at a time, then the cream. Pour the filling into the pastry base and bake for 1 3/4 hours or until almost set. Turn off the oven and leave to cool with the door ajar. When cool, remove and chill completely in the fridge.
6. Remove from the springform tin. Dust with icing sugar and serve with cream, if desired.