| Ingredients | Methods |
| Crust: 160g AP flour 75g butter 40g icing sugar 25g beaten egg Cheesecake: 170g Cream cheese, soften 25g butter 2 grade B Eggs 1.5 tbsp Cornstarch 2 tbsp AP flour 60g Sour cream 20g Granulated sugar 25g Condensed Milk 5ml lemon juice Flavor: 65g homemade mandarin orange curd glaze + 1tsp orange emulco 65g Homemade black sesame paste Gelee: 2.5g gelatin powder 30g boiled water 40g homemade mandarin orange curd glaze | Crust: 1. Preheat the oven to 180°C. 2. Base: Combine flour, icing sugar and butter until coarse crumbs form. Add egg and continue mix until combined. Chill into fridge for 1 hour. 3. Press the crumbs into a 6 inch springform pan to form a crust; prick all over with a fork. 4. Bake 20-25 minutes at 180C until the crust is lightly browned and cooked through. Cheesecake: 1. Beat cream cheese, butter, condensed milk and sugar until smooth. Then Add egg, one at a time, beating well after each addition. Stir lemon juice, corn starch and AP flour and mix well. 2. Divide batter into two equal portions, 1st portion mix with mandarin orange curd glaze and 2nd portion mix with black sesame paste.
3. Pour 4tbsp of the black sesame batter into cake pan followed by 4tbsp of mandarin orange batter. alternately until finish.
4. Bake for 40-45 min (steam bake), 180C. Let cool and chill for 2 hours. Gelee: 1. Sprinkle gelatin powder into boiled water, let stand for 5 minutes and microwave until dissolved. 2. Pour gelatin mixture into mandarin orange curd glaze and stir until well combined. 3. Pour the gelee carefully onto the cheesecake and refrigerate for 4 hours or until set. 4. Cut and served. The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut |
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