Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.

Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork it; you want small pieces of butter to remain for a flaky texture.

Add the Wet Ingredients: Add the egg to the flour and butter mixture along with the vanilla extract.

Form the Dough: If you have a stand mixer, you can bypass step 2 by simply placing all the ingredients into a bowl and mixing with the dough hook until it comes together into a smooth ball. Be sure to monitor the dough closely to avoid over mixing. Knead the dough by hand until it becomes smooth and cool to the touch. Then, form it into a ball and flatten it into a disk.

Roll Out the Dough: After chilling, take the dough out of the refrigerator. On a floured work surface, roll the dough to about ¼ inch thick. Use it to line a removable cake pan. Fill in the sides, as shown in the video below. I like to do this by hand and then trim along the top to create an even edge.

Refrigerate: I always refrigerate my dough in the cake pan the for a minimum of 30 minutes. Sometimes, I also like to prepare this ahead of time, cover it, and freeze it to pull out on bake day.

Preheat the Oven: Preheat the oven to 350°F.

Cake Pan: Take prepared crust out of refrigerator.

Combine the Ingredients: In a glass bowl, mix all the filling ingredients together, being careful to avoid the mandarin oranges. Use a whisk to blend everything until it is free of lumps and reaches a smooth consistency.

Prepare the Mandarins: Drain the mandarins. Use half of them (one can) to layer the bottom of the cake.

Add the Filling: Slowly pour the filling over the mandarins in the cake pan. See video for instructions

Arrange the Mandarins: Use the remaining mandarins to gently place on top of the filling, arranging them in an attractive way. Be sure to simply lay them on top without pressing them into the filling to prevent sinking.

Bake: Bake the cake at 350°F for 55-60 minutes. It will still be slightly wobbly when done. Turn off the oven and open the oven door all the way, letting it sit inside for an additional 10 minutes before removing it. It’s important to avoid rapid temperature changes with cheesecake to prevent cracking.

Cool: Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate. Enjoy after chilling for at least 2 hours in the fridge.