Cheese Tart

Hello Everyone!!!

Today we’re gonna make a Cheese Tart, it is a short-cut version of a Cheesecake.

I’ve been hesitant to try this recipe because I was so satisfied with my New York Style Cheesecake recipe.

But some times I get bored and just wanna try a new recipe in the galley. I got some extra mascarpone from Italy, so why not try this thing!

And to my surprise, this Cheese tart is so delicious. It just melts in my mouth and I was staring at it asking myself, ‘Why just now I tried this recipe?’

Honestly, I’m not a big fan of no-bake stuff. But I can’t see anything wrong about this one, I just love this thing!

Cheese Tart
Cheese Tart – Photo by Nino Almendra

Now on with the cooking…

Cheese Tart

Prep. time: 25 minutes + overnight inside the fridge

Cooking time: 15 minutes

Oven Temp: 180’C

Difficulty: Very Easy

Makes; 23 x 6cm round springform cake pan

Good for 12 crew

You will need;

23 x 8 cm high springform pan, lined with parchment paper

500 ml. UHT cream 30%

6 pcs. gelatin sheets, soaked in cold water, drained then diluted in 4Tbsp. hot water

500 grams mascarpone cheese

200 grams (1 cup) sugar

Tart crust:

125 grams. unsalted butter, melted

250 grams. danish cookies grind to a fine crumb

Direction;

Brush the springform cake pan(23x8cm) with unsalted butter, lined with parchment paper.

Mix the tart crust, pour into the springform cake pan. Using the back of a spoon, create a 3cm high sidewall around the pan and press the remaining crust mixture at the bottom of the pan to make an even surface. Baked at 180’C for 15 minutes or until nicely browned. Set aside to cool down.

Beat the UHT cream until stiff peak forms.

Mix the cheese and sugar in a mixing bowl, add the diluted gelatin. mix until well blended.

Fold in the whipped cream into the cheese mixture.

Fill the springform with the prepared mixture and keep it in the fridge for at least 6 hours or overnight.

Remove from the springform and garnish with coulis.

Enjoy your meal !!! 🙂

Here’s how I do it;

Brush the springform cake pan(23x8cm) with unsalted butter, lined with parchment paper.

Mix the tart crust, pour into the springform cake pan. Using the back of a spoon, create a 3cm high sidewall around the pan and press the remaining crust mixture at the bottom of the pan to make an even surface. Baked at 180’C for 15 minutes or until nicely browned. Set aside to cool down.

Cheese Tart
Beat the UHT cream until stiff peak forms.

Mix the cheese and sugar in a mixing bowl, add the diluted gelatin. mix until well blended.

Fold in the whipped cream into the cheese mixture. Fill the springform with the prepared mixture and keep it in the fridge for at least 6 hours or overnight.

Remove from the springform and garnish with coulis.


Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try making some Cheese Tart.


About the Cookonboard?

BACK TO HOME PAGE:

You can also follow me on INSTAGRAM and FACEBOOK.

*Products that are mentioned/used in this post are for illustration purposes only and do not imply that they are endorsed by iCookonboard.com

Come and Join the Discussion... (no need to leave your E-MAIL ADDRESS)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s