How to Make Rich Caramel Cheesecake Tart
Image credit: HidaMari Cooking via YouTube
Nothing is better than a sweet and creamy dessert after a loaded and savory meal. Just like this cheesecake tart by HidaMari Cooking on YouTube that is not only super easy to put together, but also very delicious that you will surely keep on coming back for more. Serve this after a hearty dinner or for snacks paired with your favorite beverage.
Ingredients:
Tart
- 80 grams or ¼ cup of unsalted butter
- 45 grams or ½ cup of powdered sugar
- A pinch of salt
- Vanilla bean
- 35 grams or 1 whole egg
- 155 grams or 1¼ cup of flour
- 20 grams or ¼ cup of almond pudding
Caramel Cream
- 80 grams or ½ cup of granulated sugar
- 10 grams or 2 tsp of water
- 10 grams or 2 tsp of unsalted butter
- 50 ml (3.3 tbsp) + 20 ml (1.3 tbsp) of heavy cream
Caramel Cheesecake
- 200 grams or 1 cup of cream cheese
- 100 grams or ½ cup of mascarpone cheese
- 60 grams or ¼ cup of sugar
- 10 grams or 1¼ tbsp of cake flour
- 60 grams or 4 tbsp of caramel cream
- 1 whole egg
- 1 egg yolk
- 130 ml or ½ cup of heavy cream
Directions:
Step 1: Tart
In a mixing bowl, add the unsalted butter, powdered sugar, salt, and vanilla bean, then mix them together until well combined and uniform, add the beaten eggs (reserve some for brushing later), and continue to mix until incorporated. Sift over the flour and almond pudding mix, then give them a good mix to combine, and once turned into a dough, divide them in half. Roll the other half of the tart dough into 15cm large and 3mm thick or 5.9″ and 0.11 inch thick, then roll the other half into 3mm or 0.11″ thick and about 30cm x 14cm or 11.8″ x 5.5″ long, and put them inside the refrigerator to chill for about an hour. Once chilled, place the large round tart dough in a 15cm x 5cm or 5.9″ x 1.9″ springform pan, then refrigerate for 1 more hour, and line the sides with square tart dough as shown in the video. Line the inside of the tart with parchment paper, then add baking weights, and bake it in a preheated oven at 180°C or 356°F for about 15 to 20 minutes. Once done baking, brush the inside with the reserved beaten egg, then bake it again for 3 to 8 more minutes, and set aside to cool down.
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Step 2: Caramel Cream
Place a saucepan on a stove over medium heat, then add the water and granulated sugar, then shake it around to melt the sugar until caramelized, and then remove from the heat. Add the unsalted butter and heavy cream, then stir them together until combined, and transfer to a heatproof container before stirring in the remaining heavy cream.
Step 3: Caramel Cheesecake
In a mixing bowl, break the cream cheese, then add the mascarpone cheese and sugar, and beat them all together until blended and incorporated. Sift over the flour, then continue to mix until smooth, and mix in the caramel cream until combined and uniform. Add the whole eggs, egg yolks, and cream, then give them a good mix, and strain well before pouring them into the tart crust. Put the tart in the preheated oven to bake at 150°C or 302°F for about 45 to 50 minutes, then carefully unmold, and let it chill in the fridge up to overnight. Serve and enjoy!
*All image credit belongs to HidaMari Cooking via YouTube. Follow and subscribe to her channel for more!
