Vanilla Cheesecake Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A creamy vanilla cheesecake in a buttery pastry crust, perfect for dessert.
Ella x
Ingredients
- 250 gbutter
- 250 gflour
- 150 gconfectioner's sugar
- 4 eggeggs
- 400 mlmilk
- 1 tspvanilla extract
- 500 gcheesecake filling(Cream cheese and sugar mixture)
- 200 ggraham cracker crust
- 200 mlheavy cream
- 1 tspsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Make the graham cracker crust by mixing the graham cracker crumbs, butter, and salt in a bowl.
Tip: Use a food processor to grind the graham crackers if needed.
- 3
Press the crust mixture into the bottom of a 23cm tart pan.
Tip: Make sure to evenly cover the bottom and sides of the pan.
- 4
Bake the crust for 10 minutes, then set aside to cool.
Tip: Don't worry if it's not golden brown yet, it'll crisp up later.
- 5
Make the cheesecake filling by creaming the cream cheese and confectioner's sugar until smooth.
Tip: Add the eggs one at a time, beating well after each addition.
- 6
Add the milk, vanilla extract, and salt to the cheesecake mixture, beating until combined.
Tip: Don't overmix!
- 7
Pour the cheesecake mixture into the cooled tart crust.
Tip: Smooth the top with a spatula.
- 8
Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Don't open the oven door during this time.
- 9
Let the cheesecake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Tip: Don't worry if it's not completely cooled, it'll set later.
- 10
Once the cheesecake is cooled, refrigerate it for at least 4 hours or overnight.
Tip: This will help the filling set and the flavors meld together.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.