Rich and Crispy No-bake Cheesecake Tart

Name: Rich and Crispy No-bake Cheesecake Tart
Yield: 6 servings
Cuisine: American
Ingredients: 125 grams Cream cheese; 100 grams Strained yogurt; 100 ml Heavy cream; 25 grams Granulated sugar; 1 tsp Lemon juice; 40 grams Oatmeal; 60 grams Cake flour; 50 grams Butter; 1 Egg yolk; 30 grams Granulated sugar

cookpad.japan @cookpad_jp

I love crispy oatmeal cookies and love rich cheesecake so I combined the two for this tart.

To strain yogurt, wrap regular yogurt in gauze and place over a strainer overnight.

For a richer version, use cream with a fat content of at least 40%. Recipe by Yoshi*

I love crispy oatmeal cookies and love rich cheesecake so I combined the two for this tart.

To strain yogurt, wrap regular yogurt in gauze and place over a strainer overnight.

For a richer version, use cream with a fat content of at least 40%. Recipe by Yoshi*

cookpad.japan @cookpad_jp

I love crispy oatmeal cookies and love rich cheesecake so I combined the two for this tart.

To strain yogurt, wrap regular yogurt in gauze and place over a strainer overnight.

For a richer version, use cream with a fat content of at least 40%. Recipe by Yoshi*

I love crispy oatmeal cookies and love rich cheesecake so I combined the two for this tart.

To strain yogurt, wrap regular yogurt in gauze and place over a strainer overnight.

For a richer version, use cream with a fat content of at least 40%. Recipe by Yoshi*

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Ingredients

6 servings

Cheesecake
125 gramsCream cheese
100 gramsStrained yogurt
100 mlHeavy cream
25 gramsGranulated sugar
1 tspLemon juice
Tart crust
40 gramsOatmeal
60 gramsCake flour
50 gramsButter
1Egg yolk
30 gramsGranulated sugar

Saved

Steps

1

Tart crust: Combine the butter, sugar, and egg yolk until well-mixed.
2

Mix in the oatmeal. Sift the flour into the mixture and knead the dough well.
3

Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
4

Thinly roll out the dough and press into your tart pan. Bake at 180ﾟC for 15 minutes.
5

The crust is complete!
6

Cheesecake: In a bowl, thoroughly combine the cream cheese and sugar.
7

Next, add the strained yogurt and mix well. (If you drain about 220 g of yogurt through gauze overnight, it'll reduce to about 100 g)
8

In a separate bowl, combine the cream and the sugar (5 g) and make whipped cream (whip until soft peaks form).
9

Mix the cream cheese into the whipped cream a little at a time. Last, add the lemon juice.
10

Chill the cream cheese mixture in the refrigerator for about 10 minutes and then scoop into the crust.
11

Using a butter knife, create small cuts from the outside toward the inside to give it a nice finish.
12

Chill well in the refrigerator and enjoy!