11''x11''x1''-Sponge
• Canola Oil | 107624 | 55g
• RedMan Fine Sugar -1 | 1416 | 8g
• RedMan UHT Full Cream Milk | 103602 | 45g
• RedMan 100% Pure Vanilla Extract | 67721 | 3g
• Egg Yolk | 12088 | 4 nos.
• RedMan Cake Flour | 1242 | 85g
• Egg White | 12088 | 4 nos.
• RedMan Fine Sugar -2 | 1416 | 60g

Baked Cheese Mixture
• Royal Victoria Cream Cheese | 67060 | 250g
• RedMan Caster Sugar | 1417 | 50g
• RedMan Plain Flour | 1242 | 10g
• RedMan 100% Pure Vanilla Extract | 67721 | 1g
• Pura Full Fat Sour Cream | 67276 | 50g
• RedMan UHT Whipping Cream Dairy 35.5% | 106311 | 25g
• RedMan Whole Eggs | 12089 | 1 nos.

No-Baked Cheese Mixture
• RedMan Mascarpone Cheese | 101816 | 200g
• RedMan Caster Sugar | 1417 | 50g
• RedMan 100% Pure Vanilla Extract | 67721 | 1g
• RedMan UHT Whipping Cream Dairy 35.5% | 106311 | 150g
• RedMan Gelatine Powder | 53928 | 8g
• Cold Water | - | 16g

**Method**
1. Mix sugar-1, milk, and egg yolks well.
2. Add in the cake flour.
3. Whip the egg whites and sugar-2.
4. Mix the two mixtures well.
5. Bake at 165°C without fan, on the middle-low rack for 30-35 minutes.

**Method**
1. Cream the cream cheese, sugar, vanilla bean, and mascarpone cheese.
2. Add in the eggs, whipping cream, flour, and mix well to get a smooth preparation.
3. Bake at 140°C without fan for 25 minutes, then turn the tray and turn off the heat.
4. Leave the cheesecake in the oven for another 25 minutes and then keep in the freezer to cool down.

**Method**
1. Soak cold water with gelatine powder.
2. Mix the mascarpone cheese with sugar.
3. Melt the gelatine mix with the cheese mixture.
4. Whip the cream until soft peaks form.
5. Mix the two mixtures well.

**ASSEMBLE**
1. Cut the cake sponge into a 6'' round as the base; keep the other half in the freezer.
2. Bake the cheesecake, then let it cool down.
3. Put in the no-bake cheese mixture and let it set overnight.
4. Cover with the sponge powder.