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60minutes
Crack the eggs (for the tart dough) into a bowl and beat them with a whisk.
Place the cookies in a separate bowl and crush them into small pieces using the bottom of a cup.
Add the beaten eggs (for the tart dough) and mix well with a rubber spatula.
Make into one lump.
Place into a baking pan lined with parchment paper, spread to an even thickness and smooth the surface.
Chill in the refrigerator until solidified.
Place cream cheese in a bowl and mix with a rubber spatula.
Add sugar and mix.
Add the eggs (for the cheesecake batter) and mix well with a whisk.
Pour 2 into mold 1.
Wrap aluminium foil around the bottom of the mould.
Add 200ml of water (not included in the recipe) to a pot and place the mold in it.
Cover the pot with aluminum foil and simmer over low heat for 30 to 40 minutes.
Leave covered with aluminum foil and let cool.
Chill in the refrigerator for at least 3 hours.
3のアルミホイル、型、クッキングシートを外す。
お好みの大きさに切り分けて完成。
・Can be made with just four ingredients.
・Do not use fresh cream or butter.
・A 12cm round shape is used.
- When placing the baking sheet in the mold, you can lay it down neatly if you apply a thin layer of oil to the mold first.
・Let the cream cheese return to room temperature.
After heating, insert a skewer into the center of the dough to check if it is cooked through.
・Time required to cool in the refrigerator is not included in the total time.
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