Plain Cheesecake Tart
I don't like cakes that harden when cooled.. I wanted to make it like a half-baked cake, tried making it several times, and this recipe is the result. It has been about 10 years since then..
The amount of chocolate in step 7 has 10g milk, so it is too much. You can use half the amount, but it might be difficult to mix. Recipe by ko-ko
Plain Cheesecake Tart
I don't like cakes that harden when cooled.. I wanted to make it like a half-baked cake, tried making it several times, and this recipe is the result. It has been about 10 years since then..
The amount of chocolate in step 7 has 10g milk, so it is too much. You can use half the amount, but it might be difficult to mix. Recipe by ko-ko
Cooking Instructions
- 1
Make the tart by referring to, and bake blind in an oven at 180°C for 15 minutes (don't prick the tart crust).
https://cookpad.wasmer.app/us/recipes/144539-pate-sucree-tart-crust
- 2
Prepare the cheesecake batter right after the tart is baked. Heat the oven to 160°C.
- 3
Add the softened cream cheese, sour cream, butter, and granulated sugar to a bowl, and mix well while placing in a hot water bath.
- 4
Add the lemon juice and vanilla beans to Step 3, and mix (make sure to completely dissolve the lumps of cheese).
- 5
Add the eggs, cornstarch, and heavy cream to the Step 4 mixture in that order, mixing well between additions.
- 6
Pour the batter into the tart crust from Step 2 until full (if there is leftover dough, then add it to a separate container, and bake it to taste test).
- 7
To make a marbled design: Mix 20 g of chocolate,10 g milk and 2 g of cocoa powder, dissolve over a hot water bath, and add this in droplets to the base batter. Mix with a toothpick to make the marbled pattern.
- 8
Bake in an oven at 160°C for 45~50 minutes. Let sit in the oven for 10 minutes after baking to let it settle and then take it out.
- 9
The surface will crack a bit, but it will go back to normal gradually, so don't have to worry about it.
- 10
It's best to bake this until golden brown. The surface will get stuck to the plastic film when you wrap the cake if it's not baked enough...
- 11
The filling is very soft - almost too soft, rather like a soft-boiled egg.
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