| Ingredients | Methods |
| Crust: 160g AP flour 75g butter 40g sifted dark sugar 25g beaten egg Cheesecake: 170g Cream cheese, soften 25g butter 30g caster sugar 2 grade B Eggs 60g Sour cream 25g Condensed Milk 5ml lemon juice 45g blended roasted walnut 60g roasted black sesame powder 60g milk 10g corn flour 10g LP flour 1 tsp vanilla essence Bean Flowers: homemade korean bean paste | 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 in remaining ingredients and mix well. 2. Pour the batter into cake pan, bake for 40-45 min (bain marie method), 180C. Lets cool completely. |
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