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.

Pound Cake

Ingredients
1/2 pound (225 grams) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Directions
Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.