To make the crust, combine 400g butter (at room temperature), ¼ cup (60ml) sugar, 6 cups (900g) cake flour, 1 tsp (5ml) each of salt and Cayenne pepper.
Add 4 eggs, 150g grated Parmesan cheese and 1 tbsp (15ml) chopped soft herbs, then mix the dough into a firm ball.
Leave the pastry to rest for an hour, then roll out to cover a 23cm springform tin.
Freeze the crust for 30 minutes then bake for 7 minutes.
Remove from oven, then reduce oven temperature to 180ºC.
Chop ½ cup (125ml) well-drained sun-dried tomatoes.
Set aside. Beat 2 cups (500ml) cream cheese at medium speed for 2-3 minutes or until fluffy.
Add 3 eggs, 1 at a time, beating until blended after each addition.
Add chopped sun-dried tomatoes, 150g Swiss cheese, 3 chopped spring onions, ½ tsp (3ml) salt, ½ tsp (3ml) ground black pepper, ¼ tsp Cayenne pepper and 1 x 290g tin NESTLÉ CREAM, soured with a squeeze of lemon juice.
Mix well and pour into the baked crust.
Bake on lower rack for 35-40 minutes or until golden brown and set.
Cool in pan on wire rack for 20 minutes, cover and chill for 8 hours, or overnight.
Release and remove sides of tin and place on a serving platter.