Sable Cocoa

1. In a mixing bowl, beat cold cubed butter and icing sugar until just combined. Avoid over mixing.
2. Add egg and vanilla paste. Mix until smooth.
3. Sift in cookies flour, cocoa powder and salt. Mix until a dough forms.
4. Roll the dough out thinly. Bake at 150°C for about 10 minutes or until the surface is evenly browned.
5. Allow to cool, then crush or blend into fine crumbs.

Chocolate Longan Base

1. Dice dried longan into small pieces and set aside.
2. Mix crushed sable cocoa, melted butter, and diced longan until evenly combined.
3. Press the mixture firmly into a 7-inch square cake ring to form the base.

Soaked Longan

1. In a saucepan, bring milk and dried longan to a gentle boil. Remove from heat and allow to soak overnight.
2. The next day, cut soaked longan into small pieces, discarding any hard or tough bits.
3. Strain and reserve 50g of the longan milk for use in the mousse.

Longan Cheese Mousse

1. Double boil cream cheese, gula melaka, icing sugar, longan milk and mix until homogeneous.
2. Add in soaked longan pieces and vanilla paste.
3. Add in melted gelatine mass and mix well.
4. Fold in semi-whipped Arla Whip & Cook gently to retain the airy texture.
5. Pour the mousse over the prepared chocolate longan base. Smooth the top.
6. Freeze until completely set and firm.

Egg Wash Topping

1. Mix the whipping cream and egg yolk together until well combined.
2. Brush the mixture evenly over the frozen cheesecake surface.
3. Broil at 200-230°C for 5-7 minutes until the surface is nicely browned.
4. Remove from oven and chill immediately to preserve texture.