Japanese Cheese Tarts Recipes

FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 320°F (160°C).
• In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
• In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
• Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
• In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
• Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
• Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
• Pour the batter into the pan and shake to release any large air bubbles.
• Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
• Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
• Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
• Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
• Enjoy!

HOKKAIDO CHEESE TART

Steps:

• Add butter and sugar into a bowl and mix them well using a spatula. Then add in egg yolk, vanilla extract and lemon zest. Mix well to combine.
• Finally add in flour and mix just to combine. Don't over mix. Place the dough on a cling film and wrap it. Then place it in the fridge for 1 hour. Meanwhile let's make the filling.
• Use a thick base pot and place it on medium heat. Add in the 3 cheeses together with milk and butter. Cook until the cheeses are melted.
• Then add in icing sugar, corn starch and mix until smooth. Finally add in egg, vanilla extract and lemon juice. Continue cooking until the mixture thickens. Sift into a bowl to discard any lumps. Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.
• Remove the dough from the fridge after 1 hour. Take some of the dough and press it evenly inside a 2.5 inch (6.5 cm) tart mould. Cut off the excess dough with a knife and prick the base with a fork. Repeat until the rest of the dough is finished.Tip: Place the unbaked shell in a freezer for 10 minutes to firm up a bit.
• Bake in a preheated oven on the lowest rack at 340ºF (170ºC) for 15 minutes. Cool completely and then remove the shells from the moulds. Tap the bottom a few times to help releasing it.
• Fill the filling in a piping bag and pipe in inside the shells. Then place the unbaked tarts in the freezer for 30 minutes for the filling to firm up. Then brush the top of the filling with some egg yolk wash.
• Grill for a few minutes in the oven until the top is slightly charred. Enjoy!

BAKED CHEESE TART

Steps:

• Using a hand mixer or a stand mixer with a paddle attachment, beat the butter until softened. Add in the sugar, and beat until light and fluffy. Continue to beat the sugar mixture on low, slowly add the beaten egg until the egg is incorporated. (Do not overbeat). Add in the flour and salt and mix just until it forms a ball of dough.
• Form the dough into 8 flat discs of about 9 cm diameter and cover with plastic wrap (no need to use a rolling pin). Refrigerate the dough for about 30 minutes until firm enough to handle.
• Lightly butter or spray non-stick spray on to 8 of the molds of a standard sized muffin pan.
• Once the dough is ready, pat each disc into each of the muffin molds. Pat the dough into the corners and sides of the dough so there is no space in between the dough and the mold pan. Cover with plastic and put into the freezer for about 15 minutes.*I like to use a small spoon to pat into the creases and sides and smooth out.
• As the dough freezes, preheat your oven to 400 degrees F (200 degrees C). Once the dough is chilled enough, lightly prick the bottom of the crust with a fork.*Freezing and pricking the dough are both steps to help prevent the dough from puffing up as it bakes.
• Once the oven is preheated, stick the muffin pan into the oven and bake for 5 minutes. Reduce the temperature to 350 degrees F (180 degrees C) and continue to bake for 12-15 more minutes or until the crust is lightly golden brown. Set aside to cool.
• *Optional: When at room temperature, seal the crust by brushing with a bit of apricot glaze.
• Place cream cheese and butter in a heatproof bowl. Set bowl over a saucepan filled with a few cups of simmering water. (Do not have the bowl touch the water). Whisk constantly until the cheese and butter have melted.
• Take the heatproof bowl off the saucepan (and turn off the heat for the simmering water). Whisk in the sugar, cornstarch, egg and yogurt one by one making sure each ingredient is incorporated well without clumps before adding the next one.
• Finally, whisk and in the vanilla extra and lemon juice.
• Place the cream cheese mixture back onto a saucepan filled with simmering water. Continue to whisk for several minutes until the mixture thickens and the mixture will stick to the whisk. The texture will be like custard.
• Take the heatproof bowl off the saucepan. Cover with plastic and cool until room temperature.*Tip: You can speed up the process by pouring the custard mixture into a new bowl (that is not warm) and placing it into a larger bowl filled with water and ice.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the cream cheese mixture into a piping bag (or ziploc bag with the tip cut off).
• Pipe the mixture equally into the 8 muffin tart crusts.
• In a small bowl, lightly beat an egg yolk. Brush the egg yolk on to the top off the 8 cheese tarts. Place the muffin pan into the oven for about 6-8 minutes or until the cheese custard filling has set.
• Option: If you want to slightly brown the top of the tarts, take the muffin pan out. Heat your oven on broil and when your oven is ready, stick the muffin pan to the very top rack of the oven for about 45 seconds. Keep a close eye on the tarts as it can burn quickly.

HOMEMADE MINI CHEESE TART

Steps:

• In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.
• Add ice water, apple cider vinegar, and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
• Turn the dough into a ball and wrap it with plastic. Refrigerate for 1 hour.
• Place cream cheese, mascarpone cheese, cheddar cheese, yogurt, granulated sugar, and milk into the pot.
• Cook on medium heat until cheese has melted, stirring frequently. Then turn off the heat and add an egg yolk and vanilla extract. Stir to combine.
• Preheat oven to 338°F (170°C). Place a baking sheet on an oven rack.
• Onto the floured surface, cut the dough into 16 parts, roll out dough with a rolling pin to a 1/8 of an inch thick.
• Carefully place onto a 2-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate, cut out the excess.
• Poke the bottom of the crust with a fork.
• Bake 338°F (170°C) for 18 minutes on a baking sheet.
• Put the cheese mixture into a triangle plastic.
• Top the crust with cheese mixture.
• Brush a thin layer of egg wash on top of the cheese mixture.
• Bake at 392°F (200°C) until nice and golden.
• When done baking, cool the mini cheese tart at room temperature.
• Enjoy!