Make the tart by referring to Recipe ID: 1044412, and bake blind in an oven at 180°C for 15 minutes (don't prick the tart crust).
Prepare the cheesecake batter right after the tart is baked. Heat the oven to 160°C.
Add the softened cream cheese, sour cream, butter, and granulated sugar to a bowl, and mix well while placing in a hot water bath.
Add the lemon juice and vanilla beans to Step 3, and mix (make sure to completely dissolve the lumps of cheese).
Add the eggs, cornstarch, and heavy cream to the Step 4 mixture in that order, mixing well between additions.
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).
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. Mix with a toothpick to make the marbled pattern.
Bake in an oven at 160°C for 45~50 minutes. Let sit in the oven for 10 minutes after baking to let it settle and then take it out.
The surface will crack a bit, but it will go back to normal gradually, so don't have to worry about it.
It's best to bake this until golden brown. The surface will get stuck to the plastic film when you wrap the cake if it's not baked enough...
The filling is very soft - almost too soft, rather like a soft-boiled egg.
Story Behind this Recipe
I don't like cakes that harden when cooled.. I wanted to make it like a half-baked cake, tried making it several times, and this recipe is the result. It has been about 10 years since then..
The amount of chocolate in step 7 has 10g milk, so it is too much. You can use half the amount, but it might be difficult to mix.