Butter (1/2 cup)
Caster Sugar (1/4 cup)
All-Purpose Flour (1 cup)
Corn Flour (4 Tbsp)
Vanilla Essence (1 tsp)
Salt (1 pinch)
in the bowl of a stand mixer, with the beater attachment. Mix on low speed until dough forms, don’t over mix.
Flatten into a disc, wrap with cling film and refrigerate for 30 minutes.
Preheat the oven to 180 degrees C (350 degrees F) steam bake.
Cream Cheese (2 cups)
Granulated Sugar (3/4 cup)
Sour Cream (2/3 cup)
Vanilla Essence (0.5 oz)
into the bowl of a stand mixer, use the whisk attachment on slow speed until the mixture is smooth.
Roll pastry to about 2 to 3-millimeters thick on baking paper in a baking tray. Dock well, make sure pastry is larger than the cake ring.
Put the baking tray into shelf 2 and bake for 15 minutes.
Allow to cool slightly, press the cake ring into a disc and allow to cool completely, it will be very fragile. Reduce the oven temperature to 130 degrees C (270 degrees F).
Put the pastry on the greased and parchment-lined cake tin base, line the sides of the cake ring, and clamp.
Pour in filling and bake for 35 minutes.
After 35 minutes, turn off the oven and keep the door closed for 1 hour. After that leave a gap in the oven door for another half hour. Take the cheesecake out of the oven and cool completely before putting it into the fridge.
Allow to cool completely before cutting, leaving overnight in the refrigerator is best. Serve.