Authentic cream cheese tart recipe you can make at home

Cheese tart（チーズタルト）

A cake made by pouring cream cheese into crunchy cookie dough and baking it.

It is a cheese tart with moderate sweetness.

I am using a 15 cm mold. It feels like a lot of steps, but t’s not that difficult if you make the tart dough the day before.

It is a recipe that sticks to making sure the amount of cheese is perfect.

Please take a look at this article that explains cream cheese.　👉　Classic sweets baked cheesecake

This site called Cotta sells confectionery ingredients, and you can get any kind of product you want.　👉　https://www.cotta.jp/special/article/?p=63612　

NUTRITION FACTS of Cream cheese tart recipe

1671 kcal Protein 28.7g Fat 105.5g Carb 146.5g Salt Equivalent 2.0g

INGREDIENTS for Cream cheese tart

☆wheat flour 100g
☆almond powder 20g
☆sugar 40g
☆unsalted butter 60g
☆salt 1g
1/2egg
★wheat flour 6g
★cream cheese 70g
★sugar 15g
★1/2egg
★low-fat fresh cream 40g
★lemon juice 6g

Cream cheese tart COOKING INSTRUCTIONS

➀ Place wheat flour, almond powder, sugar, unsalted butter, and salt in a food processor and process until smooth.

② Add egg and combine. Move it around every 10 seconds. Stop when it becomes crumbly.

③ Roll up and chill in the refrigerator for at least 1 hour. It is best to make this dough the day before.

④ Roll out the dough into a 21cm circle.

⑤ Softly put into the mold.

⑥ Align the edges. Roll the rolling pin to remove excess dough.　※Roll the dropped dough into a ball and make it into a cookie.

⑦ Prick the dough with a fork and chill in the refrigerator for 30 minutes.

⑧ Preheat the oven to 170 degrees while waiting. (170 degrees Celsius is 338 degrees Fahrenheit.)

⑨ Bake 10 minutes. Cool after baking.

⑩ Put the bowl with the cream cheese in the oven after baking the tart dough. The residual heat softens the cream cheese a little, making it easier to work with.

⑪ Sift the wheat flour.

⑫ Place wheat flour, cream cheese, sugar, 1/2egg, low-fat fresh cream, lemon juice in a food processor until smooth.

⑬ Pour it into a mold and bake at 170 degrees for 25 minutes.　It will puff up a little when baked.

⑭Cool completely before removing from mold. Otherwise the cookie will crack.

MEMO

⋈*The oven I use is Toshiba’s “Ishigama Dome”. I like that it won’t break even after 10 years of use and is easy to clean.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊