Easy Cheesecake Tart with Panko
My mother-in-law made this cheesecake tart over ten years ago. It was delicious, so I asked her this recipe. Since then, this cheese cake tart is regular birthday cake at my house.
If you prefer a more crispy tart texture, you can bake for an extra 5 minutes. Please chill well in the fridge as it is easier to remove from mold. If you find difficult areas to remove, try running a toothpick around the cake. Recipe by Kyarachan
Easy Cheesecake Tart with Panko
My mother-in-law made this cheesecake tart over ten years ago. It was delicious, so I asked her this recipe. Since then, this cheese cake tart is regular birthday cake at my house.
If you prefer a more crispy tart texture, you can bake for an extra 5 minutes. Please chill well in the fridge as it is easier to remove from mold. If you find difficult areas to remove, try running a toothpick around the cake. Recipe by Kyarachan
Cooking Instructions
- 1
These are the ingredients for the recipe.
- 2
Leave butter, cream cheese and eggs at room temperature. Preheat oven to 180℃.
- 3
Put ★ ingredients in a plastic bag and tie. Mix the ingredients up evenly, combining the panko and butter with your fingers.
- 4
When panko and butter have combined well to form a crumble, transfer to the tart mold.
- 5
Cover with plastic wrap and gently press and spread the crumble over the base with your fingers.
- 6
Continue pressing the crumble up the sides and over the rim of the tart mold. The crumble should be evenly spread.
- 7
Place tart in preheated 180℃ oven and bake for 15 minutes.
- 8
Meanwhile put egg, sugar, and cream cheese in the blender and pulse for 30 seconds or so.
- 9
If you see the egg staying at the top of the blender, like in this picture, scrape the egg into the rest of the mixture with a rubber spatula. Add drops of vanilla here and blend again for 10 seconds.
- 10
Once tart is ready, take from oven. It is okay if tart turns nicely brown like this picture. Close the oven door immediately to keep temperature.
- 11
Pour cheese cake mixture into baked tart and place again into the oven. The mixture fills right to the top so please be careful not to spill. Bake in 180℃ oven for 15~ 20 minutes.
- 12
When the cake swells like this picture, it is baked. Cool down and chill in the fridge. Remove from the mold and it is ready to serve.
- 13
It will be even more gorgeous if you decorate with heavy cream and strawberries. It turns into a great birthday cake. This was made by my second daughter.
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