This easy recipe is my version of baked cheesecake. No one can resist this ultra-smooth and creamy, extravagant treat with fresh citrus notes paired with a crispy sweet shortcrust pastry.
Make a mound of flour with a well in the middle and place the butter in the well.
Rub the butter into the flour using your fingers until the mixture resembles breadcrumbs.
Add the salt, sugar, and egg. Mix into a dough using your fingers.
Knead lightly by flattening the dough using the heel of your hand. Check the smoothness and knead again if necessary; there must be no visible butter remaining, but don't work the pastry too much.
Press flat, wrap in plastic film and refrigerate for at least 2 hours.
Take out the dough from the fridge and let rest on the benchtop for 15 minutes to gain some temperature and be easier to handle. While waiting, grease the cakeform with butter.
Slightly dust the benchtop with flour and roll out the pastry, using a rolling pin up to a size approximately 5cm more than the diameter of your cake form and to a thickness of more or less 5mm. Don't worry it does not have to be perfect.
Place the dough inside your cakeform and mold it using your fingers. Cutaway protruding parts on the side until the edge is evenly shaped. Prick the bottom with a fork and place the cakeform in the fridge while preparing the filling.
Preheat your oven to 210 °C.
The Filling
In a bowl add the eggs and the sugar and mix with a hand mixer or a whisk until creamy.
With the grater add the zest of one orange and one lemon and mix again. Take care to do not use the white part of the peel because this part is bitter.
Add the cream cheese, the grated parmesan, and the cream. Mix again until everything is well incorporated, and you can't see any pieces of cream cheese anymore.
Pour the mixture inside the cakeform with the raw pastry and bake at 210 °C for 40 minutes.
Let the cheesecake cool down for 1 hour before cutting.