Instructions: 1. Preheat oven to 175 C . Combine crust ingredients. Press crust on bottom and sides of buttered 25 cm springform pan. Bake 5 minutes, and cool.

2. Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each. Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre-baked crust, and bake 35 minutes.

3. Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. Bake 10-12 minutes and remove from oven.

4. Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add 15 g of butter. Cool, and spread this glaze on the cake before the glaze thickens too much.

Authors Notes: This is from a dessert-chef friend of a regular-chef friend, and apparently won some award. Ive had cheesecakes that I think are more impressive (including one I can make), but I think Im something of a cheesecake connoisseur. If I want to blow peoples socks off, this is the one I cook. I think that every time Ive served it to a new group, at least one person has said ``That was the best cheesecake Ive ever had.

Some pointers: this is the traditional crust, but I often use a more floury-baked-pie-crust-like one. Its not too critical. The magic to getting the texture perfect is in howyou beat the cheese. I use a kitchen aid, work slowly, scrape the bowl often, and ALWAYS USE ROOM TEMPERATURE EVERYTHING. Using cold cream cheese guarantees lumps. Dont beat too hard before putting in the sugar, but make sure its even and fluffy before the eggs go in. Then again, dont overbeat. It takes practice. Ive been known to make it with no sugar or vanilla in the topping, and I think its more interesting. but the contrast between the layers may confuse those accustomed to restaurant cheesecakes. The glaze is easy as glazes go, but treat it properly. In particular, stir constantly until its thick, but dont stir hard or youll break down the starch.

Difficulty : rather difficult (timing is critical.) Precision measure carefully.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.