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1
BASE: Process the flours, sugar, lemon rind and butter for 30 seconds, or until crumbly.
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2
Add the egg and process until the mixture just comes together.
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3
Knead gently on a floured surface, wrap in plastic wrap and refrigerate for 20 minutes, or until firm.
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4
Preheat oven to hot 210c.
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5
Roll the pastry between 2 sheets of baking paper until large enough to fit the base and sides of a greased 22.5cm or 23cm round springform cake tin.
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6
Ease into the tin and trim the edges.
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7
Bake blind for 10 minutes, remove paper and beans, flatten pastry and bake a further 5 minutes.
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8
Cool.
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9
FILLING: Reduce the oven to 150c.
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10
Beat cream cheese, sugar, flour and rinds until smooth.
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11
Add eggs one at a time, beating after each addition.
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12
Beat in the cream, pour in the base, bake for 1 hour and 25-35 minutes or until almost set.
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13
Cool then refrigerate.
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14
CANDIED RIND: Put the sugar in a pan with 1/4 cup of water and stir over low heat until dissolved .
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15
Add the rind, bring it to the boil, reduce the heat and simmer for 5-6 minutes.
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16
Allow to cool and drain the rind.
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17
Whip the cream, spoon over cold cheesecake and top with candied rind.
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18
Serve with syrup from candied rind.
