Rich Baked Cheesecake Tarts Recipe

Name: Rich Baked Cheesecake Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Cake flour; 40 grams Almond flour; 120 grams Butter; 70 grams Sugar; 2 Egg yolk; 250 grams Cream cheese; 85 grams Sugar; 1 Egg; 2 Egg yolk; 200 ml Heavy cream; 4 tbsp Cornstarch (or katakuriko); 1 tbsp Lemon juice

Servings: persons

250 grams Cake flour
40 grams Almond flour
120 grams Butter
70 grams Sugar
2 Egg yolk
250 grams Cream cheese
85 grams Sugar
1 Egg
2 Egg yolk
200 ml Heavy cream
4 tbsp Cornstarch (or katakuriko)
1 tbsp Lemon juice

1
Prepareup to Step 14, until the tarts are blind baked.
2
Lightly heat the cream cheese in a hot water bath or in the microwave to soften.
3
Add the sugar and mix together well.
4
Add the egg and combine thoroughly.
5
Add in 1 egg yolk at a time, thoroughly mixing after each addition.
6
Add the heavy cream and mix until smooth.
7
Add the cornstarch and stir.
8
Let it sit for about 5 minutes and then stir once more to break up any lumps and to smooth it out.
9
Pour in the lemon juice and once you have mixed it well, the filling is done.
10
Pour the filling into the tart crusts and bake for 40 minutes in an oven preheated to 170C.

1274

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 grams Cake flour, 40 grams Almond flour, 120 grams Butter, 70 grams Sugar, and more.

Yes, Rich Baked Cheesecake Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rich Baked Cheesecake Tarts

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