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1
These are the ingredients for the recipe.
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Leave butter, cream cheese and eggs at room temperature.
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Preheat oven to 180C.
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Put ingredients in a plastic bag and tie.
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Mix the ingredients up evenly, combining the panko and butter with your fingers.
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When panko and butter have combined well to form a crumble, transfer to the tart mold.
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Cover with plastic wrap and gently press and spread the crumble over the base with your fingers.
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Continue pressing the crumble up the sides and over the rim of the tart mold.
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The crumble should be evenly spread.
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Place tart in preheated 180C oven and bake for 15 minutes.
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Meanwhile put egg, sugar, and cream cheese in the blender and pulse for 30 seconds or so.
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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.
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Add drops of vanilla here and blend again for 10 seconds.
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Once tart is ready, take from oven.
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It is okay if tart turns nicely brown like this picture.
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Close the oven door immediately to keep temperature.
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Pour cheese cake mixture into baked tart and place again into the oven.
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The mixture fills right to the top so please be careful not to spill.
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Bake in 180C oven for 15~ 20 minutes.
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When the cake swells like this picture, it is baked.
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Cool down and chill in the fridge.
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Remove from the mold and it is ready to serve.
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It will be even more gorgeous if you decorate with heavy cream and strawberries.
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It turns into a great birthday cake.
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This was made by my second daughter.
