Ingredients

(18cm springform, serves 8)
Crust:

• 100 gr. plain flour
• 60 gr. white sugar
• 1/2 egg, beaten
• 60 gr. butter, softened

Cake:

• 600 gr. cream cheese, softened
• 180 gr. white sugar
• 10 gr. vanilla sugar
• 15 gr. plain flour
• 3 eggs
• 1 egg yolk
• 30 ml (heavy) whipping cream

Directions

Preheat oven to 180°C, for the crust.

1. Combine plain flour, white sugar, 1/2 beaten egg and softened butter, knead into a soft dough.
2. Spread to the edges of the spring form and prick all over with a fork. Then bake for 15 minutes at 180°C, allow to cool.

Increase oven temperature to 200°C, for the cake.

1. In a large bowl, combine softened cream cheese, sugar, vanilla sugar, plain flour, eggs and egg yolk whisk thoroughly on low speed.
2. Add cream and mix well enough to blend only.
3. Fill a spring form or pan with water and place it in the bottom of the oven, this will make sure that the cake won’t crack.
4. Press the crust with a spoon if there is too much air.
5. Pour filling over crust and bake for 10 minutes at 200°C.
6. Reduce the temperature to 100°C and continue baking the cake for another hour.
7. Then turn down the oven and leave the cake in for another hour. The middle might look a bit jiggly.
8. Chill overnight.
9. Decorate and add toppings to your likings.

Reference: www.allrecipes.com