Vanilla Cheesecake Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This vanilla cheesecake tart is my go to dessert when I want something impressive but don't have all day in the kitchen. The whole thing comes together in under an hour, and honestly, it's so simple that even if you're not confident with baking, you'll nail it. I love using a graham cracker crust because it saves you from making pastry from scratch, which means less fuss and more time enjoying the results. Plus, the eggs in this recipe are packed with choline, which is great for brain health. The creamy vanilla filling is absolutely divine, and your friends will think you spent way more effort than you actually did.
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.
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