Bursting Creamy, Stringy, Semi-Soft Cheesecake Tart - Destroys Egg Tarts (Super Delicious)
Ingredients: Low-gluten flour 85g, butter 40g, milk 20g, powdered sugar 20g, cheese filling cream cheese 150g, condensed milk 20g, granulated sugar 20g, heavy cream 90g, cornstarch 5g, mozzarella cheese as needed, egg yolk 1
Make a gooey, stringy, semi-soft cheesecake tart, a super delicious recipe that will kill egg tarts!
Prepare the ingredients for the crust.
- 2. Sift the low-gluten flour, add small pieces of butter and rub into crumbs.
3. Pour in powdered sugar and milk, and knead into a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes or more.
4. Prepare the ingredients for the cheese filling.
5. Beat the cream cheese until smooth over hot water.
6. Add condensed milk, granulated sugar, heavy cream and cornstarch, and stir until uniform. Fill a piping bag and set aside.
7. Take out the dough, roll it out to a thickness of about 3mm, press into flower shapes or circles, and put it into the mold.
8. After the crust fits well, poke holes with a fork.
9. Pipe half of the cheese filling into the crust.
10. Add mozzarella cheese.
11. Continue to pipe in the remaining cheese filling, gently shake twice, and freeze in the refrigerator for 2 hours or more.
12. Take out the frozen cheesecake tart, brush with egg yolk liquid, and bake in a preheated oven at 170 degrees for about 25 minutes, and it's ready to eat!
Eat it hot and it will be stringy!
