New York Cheesecake underthepark
	Ingredients for 10-12 servings: 250 g (9 oz) shortbread biscuits 70 g (3 oz) butter melted 1 kg (2 lb) cream cheese 300 g (10,5) oz Creme Fraiche 300 g (10,5) oz fine granulated sugar core of a Vanilla Bean fine grated Zest of 1 Bio Lemon 4 eggs Preparation: 1. Preheat the oven to 180°C (360°F). Make small crumbs out of the shortbread and mix it with the melted butter until well blended. Then spread it in a springform tin/pan (diameter 25 cm/10 inch) on the bottom and the sides about 7mm/ 3/8 inch thick. Firm down with a glass or a cup, remove the cup and then bake for about 10 min in the oven until golden - like Vincent's fur. Take out of the oven and turn the heat to 220°C (430°F). 2. Mix cream cheese, creme fraiche, sugar, vanilla and lemon zest for about 5 min until well blended. Add 2 eggs while you continue to mix till well blended, repeat with the other 2 eggs. Pour the mixture over the golden crumps in the springform tin. Bake for about 10 min at 220°C (430°F), until the surface is dark golden (darker than Vincent's fur, but not as dark as Narcissa's skin). Then lower the temperature to 120°C (250°F) and continue baking for another 80 min, till the cheesecake is firm. 3. Turn off the oven, but leave the cheesecake in it for another 2 to 3 hours, until it is cool, then put it in the refrigerator. It sounds very complicated, but it really is not - you just have to be as patient as Catherine is with Vincent - but it is worth waiting for it  ;-)