(If using 70% Wheat flour, change qty. to 2 ½ Cups flour)
Cheese filling Ingredients:
Prepare the pastry –
Mix all pastry dough ingredients, and divide it into 1/3 and 2/3. Reserve the smaller portion in the refrigerator, and create one big ball from the larger portion, which you then roll out to create your pastry base.
Place the base into a 26cm circular baking pan, or a 20*30 rectangular pan.
Bake until lightly golden.
Prepare the cheese filling:
Mix all ingredients until smooth. Pour it onto your semi-baked pastry base.
Remove the chilled pastry from the refrigerator, and — using a grater — top the cheese mixture with pastry shavings.
Bake in a 180C pre-heated oven for approx. 4 minutes, until the cake is firm at the edges.
Note: We recommend leaving the cheesecake in the oven until it’s completely cool, before transferring it to the refrigerator for several hours.