for a round high mould Ø24cm Ht 6.5cm
Rub the butter into the flour to mix them together.
Add the egg yolks, sugar, salt and, lastly, milk.
Mix without overworking.
Leave the pastry to rest for at least 2 hours.
Roll out to 3mm and line the mould.
Separate the egg whites from the yolks.
Beat together the egg yolks and sugar until pale, then add the cornflour.
Add the cream, cream cheese, vanilla pods and lemon zest.
Add the whipped egg whites.
Pour into the mould and cook at 160°C (320°F) for 15 minutes.
Make an incision in the edge of the cheesecake when it begins to rise.
Continue to cook for 35-40 min.
Leave to cool before removing it from the mould.