Description
This delicious cheesecake tart combines a rich filling with a flaky tart shell, perfect for dessert lovers.
Ingredients
Scale
- 230 g cake flour
- 15 g granulated sugar
- 2.5 g salt
- 135 g unsalted butter, cold and cubed
- 50 g ice-cold water
- 400 g Philadelphia cream cheese, room temperature
- 20 g cornstarch
- 130 g granulated sugar
- 140 g egg (approximately 3 large eggs, beaten)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the cake flour, granulated sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the ice-cold water until the dough forms.
- Roll out the dough and cut into circles to fit your tart pan. Press the dough into the pan and chill for 30 minutes.
- Blind bake the tart shells for about 15 minutes or until lightly golden.
- Beat the cream cheese until smooth. Gradually add the cornstarch and granulated sugar, mixing well.
- Add the beaten eggs gradually, mixing until combined.
- Pour the filling into the cooled tart shells and bake for about 25-30 minutes until set. Allow to cool before serving.
Notes
Serve chilled or at room temperature, and consider adding toppings like fresh fruit or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: cheesecake, tart, dessert, baking, creamy, sweet