an assortment of fruit
New York Cheesecake

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


1. Preheat the oven to 180C (360F). 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 220C (430F).

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 220C (430F), until the surface is dark golden (darker than Vincent's fur, but not as dark as Narcissa's skin). Then lower the temperature to 120C (250F) 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  ;-)