Preparing tart crust by combining flour, salt, icing sugar. Then add cold butter. Knead by hand until sand-like texture is observed

Beat egg in separate bowl. Add into flour mixture. Stir and knead well until no lump and no batter stick on your hand. Wrap with shrink film and rest in the fridge for at least 1 hour.

Prepare 1 lb size baking mold, line the mold with parchment paper. Then take tart crust from the fridge, line the tart crust in the mold, use fork to prick some little hole at the bottom of tart. Bake at 170C for 15 minute. Cool down to room temperature.

Prepare cheesecake batter by combining cream cheese, whipcream and egg. Stir well.

Add condensed milk, sugar and vanilla. Stir until combine.

Keep 100 g of the batter, mix with yogurt. Set aside.

Pour the rst of cheesecake batter into tart shell. Bake at 160C for 15 min. Remove from the oven and top with yogurt-cheesecake batter.

Top with some strawberry jam (mix strawberry, sugar, cook at low heat. Add some corn flour to thicken the mixture. Cool down and add lemon juice)

Create some swirl pattern. Bake at 160C for 5 min.

Cool down at room temperature. Keep the fridge overnight.