Aunty Fay's Cheesecake

Pastry:
1 cup plain flour
2 cups SR flour
1.5 cups sugar
1 egg, beaten
200g softened butter
1 tsp Vanilla extract

(This recipe makes a large quantity of pastry and any left over can be frozen or used to make cookies.)

To make the pastry, sift all the dry ingredients into a large bowl. Add the beaten egg, vanilla and butter. Work in by hand until the dough can form a ball. If the dough is too dry, add a little warm water. Roll out thinly and line a well buttered large springform tin or deep rectangular baking dish.
Reserve left-over pastry for later.

Filling
750g farmer's cheese (similar to ricotta cheese)
3 eggs
1.5 cups sugar
1 tsp Vanilla extract
2 tablespoons SR flour
1 cup sour cream
To make the fillling, combine all ingredients and mix thoroughly but do not over-beat. Pour into the pastry-lined cake tin.
Cut strips from the left-over pastry and make a lattice pattern on the top. Glaze with some beaten egg.
Bake at 180 degrees C for 60-90 mins.