190 gms plain flour pinch salt 75 gms sugar 3 egg yolks 1 1/2 teaspoons vanilla essence 100 gms butter
Place all ingredients in a food processor and amalgamate until the mixture forms a ball. Wrap in plastic wrap and refrigerate 1 hour. Use 315 gms of this pate sucree.
600 gms cream cheese 3 eggs 185 gms castor sugar 90 gms plain flour 2 tablespoons cream juice of 1/2 lemon and 1 orange zest of 1 lemon 3 drops vanilla essence
Beat the cream cheese, castor sugar, flour and eggs together until the mixture is smooth and thick. With the beater at low speed add the remaining ingredients.
Line a 25 cm. springform cake tin with a base of 315 gms of the pate sucree and pour in the cheese mixture. Cook in a preheated 180°C. oven for 12 minutes then reduce the heat to 120°C and continue to cook for about one hour or until the cheesecake is set. After removing from the oven allow the cheesecake to cool for about ten minutes before releasing the springform tin. When the cake is quite cool serve in wedges with chocolate sauce poured on top.