1. Chop the butter into small pieces and chill in the refrigerator or freezer.
2. Mix the flour and sugar together.
3. Once the butter is well chilled rub it into the flour and sugar with your finger tips until it resembles bread crumbs. (both the flour and sugar can be chilled before this stage to counter the Bali heat).
4. Lightly beat the eggs and add with the water to the flour mixture, lightly mix in until a dough is just formed, be careful not to over mix otherwise your crust will be chewy and tough.
5. Wrap the dough in plastic wrap and place in the refrigerator and rest for 1 hour. This process helps prevent shrinking during the baking process.
6. Preheat your oven to 250°c/482°f.
7. Grease the inside surface of a 23x7cm cake tin with butter and lightly coat the tin with flour, remember to shake off the excess flour.
8. Roll out the dough to about half a cm, sandwiched between plastic wrap (about 45x45cm) to prevent the dough sticking to your pin and bench and also to avoid your kitchen looking like it was crop dusted with excess flour(trust me on this one).
9. Remove the top layer of plastic and using the bottom layer lightly lift the dough into the tin (plastic up!). Fit the dough to the form of the tin and cut off the excess. Lightly prick the dough with a fork evenly and rest for a further 1 hour in the refrigerator.
10. Now is a good time to get you filling ready…
11. Blind bake the dough in the oven for about 10min, to blind bake place a piece of baking paper on top of the dough covering the sides and fill the tin to the depth of 1 cm with uncooked rice or dried pulse to prevent the dough developing air bubbles and rising.
12. Remove the paper and rice and bake for a further 5-10 min until the dough is an even golden brown. Set to one side and cool.

Filling
• 1340g Cream cheese- local Yummy brand can be used but an imported brand usually gives a better texture and flavour.
• 1 ¾ cup Castor sugar- fine white sugar.
• 3 tbsp Plain flour
• 2 Vanilla pods- Local pods can be used, look for one that is still moist and strongly perfumed.
• 5 large eggs
• 2 Egg yolks
• ½ cup heavy cream

1. Beat the cream cheese by hand or electric mixer until smooth.
2. Add the sugar and vanilla bean seeds- cut the pod in half length ways and scrape the seeds out with the knife.
3. Beat the mix until thoroughly combined slowly mix in the flour then add the eggs one at a time followed by the cream.
4. Scrape the mix in to the cake shell and bake in the oven for 15 min or until the top is an even golden colour. Reduce the temperature to 100°c/212°f for a further 1 hour or until set.
5. Cool the cake in the tin until it reaches room temperature and then chill in the fridge.
Cut and eat.