Base & Sides 150 gm (1 cup) plain flour, sifted 60 gm (1/4 cup) caster sugar 1 egg yolk finely grated rind of 1 lemon 125 gm soft unsalted butter, chopped preserved fruit in syrup to serve 1 tbsp lemon juice Filling 1 kg cream cheese (room temp) 440 gm (2 cups) caster sugar 35 gm (1/4 cup) plain flour 1 tbsp orange-blossom water 6 eggs finely grated rind of 1 lemon 1/2 cup thickened cream
Combine flour, sugar and lemon rind in a bowl, add yolk, lemon juice and butter and, using fingertips, mix ingredients until dough clings together. Form into a ball, wrap in plastic and refrigerate for 30 minutes.
Roll half the pastry onto the greased, inverted base of a 22 cm. springform pan. Trim edge, prick all over with a fork, then freeze for five minutes.
Bake in centre of oven at 200°C for 10-15 minutes or until pastry is crisp and golden. Cool. Clip lightly-greased springform pan side onto base.
Divide remaining dough into two equal parts and form into 2 X 33 cm-long sausage shapes. With a rolling pin, gently roll each piece until about seven cm. wide. Carefully place pieces around inside of pan, pressing to seal the join at base and trim top edge. Cover and refrigerate.
For filling, using an electric mixer, beat cream cheese until smooth. Add sugar, flour, orange-blossom water and lemon rind and beat until smooth. Add eggs, one at a time, beating well after each addition, then add cream and mix to combine. Pour filling into prepared shell.
Bake at 200 °C for 15 minutes, reduce heat to 150°C and bake a further 75 minutes. Turn oven off and cool in oven with door ajar. Refrigerate when cool.
Serving suggestion - serve with glazed clementines. Only keeps for 4-5 days.