Preheat
oven to gas mark 7/220º C. For the base, sieve the flour,
baking powder and salt into a bowl. Dice the butter or
margarine and rub into flour. Add 125 g sugar and vanilla
essence.
Make a
well in centre and stir in the beaten egg. Mix together with
a knife and knead to a smooth dough with your hands.
Chill
in refrigerator for 30 minutes. Roll out dough on a floured
board and place in a greased 10 inch spring form tin. Bake
on centre shelf for 20 minutes. Remove pastry base from the
cake tin and cool on wire rack.
For the
topping, soak the gelatin in a little cold water. Mix yogurt
with egg yolk, strawberry essence, 125 g sugar and grated
lemon rind and blend until smooth. Dissolve the gelatin over
a pan of hot water and blend into cheese mixture. Whip cream
and spoon one third into a piping bag. Fold the remaining
cream into cheese mixture. Place pastry base on a large
plate and secure the spring form around it. Spoon cheese
mixture on top and chill in refrigerator for 20 minutes.
Wash
and hull strawberries and halve large fruit. Remove the
spring form and cover the top of the cheesecake with the
strawberries and decorate with a piped border of whipped
cream or pour strawberry glaze.
