Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, light baked cheesecake in tart crust. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Light Baked Cheesecake in Tart Crust is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Light Baked Cheesecake in Tart Crust is something which I’ve loved my entire life.

BAKED CHOCOLATE CHEESECAKE TART This baked chocolate cheesecake tart has rich, creamy, silky smooth cheesecake batter baked in a buttery cookie crust, then topped with chocolate ganache for that ultimate chocolate tart luxury. A chocolate tart doesn't get any more decadent than this. Using a hand mixer or a stand mixer with a paddle attachment, beat the butter until softened.

To get started with this recipe, we must prepare a few ingredients. You can cook light baked cheesecake in tart crust using 10 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Light Baked Cheesecake in Tart Crust:

1. Get 200 grams Cream cheese: brought to room temperature
2. Make ready 50 grams Sugar
3. Prepare 2 Eggs (L) : brought to room temperature
4. Make ready 3 tbsp Cake flour: Sifted
5. Get 200 ml Yogurt
6. Take 1 tbsp Lemon juice
7. Make ready Tart Crust
8. Get 30 grams Butter: brought to room temperature
9. Get 15 grams Sugar
10. Take 60 grams Cake flour: sifted

Pour filling into crust and smooth top with a rubber spatula. Prick the crust all over with a fork. Delicious, light, creamy, low carb, gluten-free, crustless New York cheesecake! This cheesecake is so easy to make and it comes out perfect without a crust!

Instructions to make Light Baked Cheesecake in Tart Crust:

1. Bring 2 eggs to room temperature. Separate one of the eggs into the yolk and white, and keep half of one yolk for tart crust. Beat the rest of the eggs.
2. Line a parchment sheet in the cake pan. I lined a parchment sheet on the bottom and applied butter thinly on the side.
3. Put the butter in a bowl and stir well with a rubber spatula. Add sugar, half egg yolk (that you saved at Step 1) and cake flour in order. Mix well after adding each ingredient.
4. Bring the mixture comes together, and wrap with plastic film. Rest in the refrigerator for about 30 minutes.
5. Put cream cheese in a bowl and stir well with a rubber spatula. Add sugar, and whip with a whisk until white and fluffy.
6. Add beaten eggs in several batches, and whisk well after each addition.
7. Add cake flour, yogurt and lemon juice in order. Mix well after putting each ingredient.
8. Line the tart crust dough in the pan with a spoon or etc. Poke some holes into them with a folk. Preheat the oven at 170℃.
9. Pour the cheesecake dough on the tart crust.
10. Bake in the oven for 50 minutes at 170℃. If surface turns down brown, cover with foil.
11. Cool down a bit, and take out of the pan.
12. Cool down in the refrigerator for about 1 hour.

While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell. It's going on the Thanksgiving list; I'm thinking a pumpkin-chocolate cheesecake or tart in that crust would be amazing. New favorite tart crust, I think.

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