A delightful combination of crispy tart crust and rich, moist cheesecake. The tart dough features almond flour for added flavor, while the cheesecake filling uses cornstarch for a smooth texture. Perfect for snacks or entertaining guests.
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Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen
Eggfor cheesecake filling (plus leftover egg from tart dough)1
Cornstarch20 g
Lemon juice2 tsp
Steps
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1
Mix cake flour and almond flour together until well combined.
2
Beat the egg and measure out approximately 25g for the tart dough; reserve the remainder for the cheesecake filling.
3
Place softened butter in a bowl and cream it with a spatula until smooth. Add powdered sugar and salt, then mix well.
4
Gradually add the egg liquid in small portions, mixing thoroughly each time to prevent the mixture from breaking.
5
Add the flour mixture and fold it in with a cutting motion until no lumps remain, being careful not to overwork the dough.
6
Place about one-third of the dough on plastic wrap in the cake pan bottom. Gently flatten to fit the bottom, approximately 3mm thick, and refrigerate for 1 hour.
7
Roll the remaining dough into a long strip, wrap in plastic, and flatten to approximately 23cm × 13-14cm (to make two 23cm × 6cm strips). Refrigerate for 1 hour.
8
After chilling, remove the plastic wrap and place the bottom dough inside the pan with the plastic side down. Trim excess and return to the pan.
9
Cut the side dough into two 23cm × 6cm strips. Attach them to the sides of the pan, pressing seams firmly together. Trim any excess.
10
Prick the bottom and sides lightly with a fork (without piercing through). Cover with plastic wrap and let rest in the refrigerator for half a day to a full day.
11
Line the bottom and sides with parchment paper and place weights inside. Bake in a preheated 170°C oven for 15 minutes.
12
Remove the weights and parchment, brush the interior with remaining egg wash, and bake at 170°C for another 7 minutes. Let cool completely.
13
Place cold cream cheese in a bowl and microwave at 600W for 30 seconds. Mix with an electric mixer until smooth.
14
Add granulated sugar and mix well. Switch to a whisk and beat until light and fluffy.
15
Add the whole egg and reserved egg liquid from the tart dough, mixing thoroughly.
16
Add cornstarch, lemon juice, and fresh cream, mixing well.
17
Strain the filling through a fine mesh sieve to ensure a smooth texture.
18
Pour the cheesecake filling into the cooled tart shell and bake in a preheated 170°C oven for 45 minutes. Let cool.
19
Once completely cooled, cover with plastic wrap and refrigerate overnight. This allows the flavors to develop and the texture to set.
20
Release the tart from the pan by running a knife around the edge and separating the removable bottom. Serve and enjoy.
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