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1
Make the tart by referring to, and bake blind in an oven at 180C for 15 minutes (don't prick the tart crust).
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2
Prepare the cheesecake batter right after the tart is baked.
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3
Heat the oven to 160C.
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4
Add the softened cream cheese, sour cream, butter, and granulated sugar to a bowl, and mix well while placing in a hot water bath.
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5
Add the lemon juice and vanilla beans to Step 3, and mix (make sure to completely dissolve the lumps of cheese).
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6
Add the eggs, cornstarch, and heavy cream to the Step 4 mixture in that order, mixing well between additions.
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7
Pour the batter into the tart crust from Step 2 until full (if there is leftover dough, then add it to a separate container, and bake it to taste test).
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8
To make a marbled design: Mix 20 g of chocolate,10 g milk and 2 g of cocoa powder, dissolve over a hot water bath, and add this in droplets to the base batter.
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9
Mix with a toothpick to make the marbled pattern.
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10
Bake in an oven at 160C for 45~50 minutes.
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11
Let sit in the oven for 10 minutes after baking to let it settle and then take it out.
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12
The surface will crack a bit, but it will go back to normal gradually, so don't have to worry about it.
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13
It's best to bake this until golden brown.
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14
The surface will get stuck to the plastic film when you wrap the cake if it's not baked enough...
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15
The filling is very soft - almost too soft, rather like a soft-boiled egg.
