Cheesecake tart | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

Put the biscuits in a zipper bag and crush them with a rolling pin.
Insert the egg of (A) into the zip bag and knead it from the top of the bag to blend it with the biscuit.
Take out the tart dough and roll it by hand.
Return the rolled tart dough to the zip bag and roll it from the top of the bag to a thickness of about 3 mm with a rolling pin.
Cut the zipper bag and take out the tart dough.
Apply a thin layer of unsalted butter to the tart mold and fit the tart dough.
While pressing the tart dough with your fingers, make it adhere to the mold and remove the dough that sticks out of the mold.

Make a hole in the bottom of the tart cloth with a fork or the like.
Cut the parchment paper into the shape of the bottom, cut it on the bottom of the tart dough, and place a weight or bakeware on it.
Heat in an oven preheated to 180 degrees for 10 minutes.
When the residual heat is removed, remove the weight and let the tart dough cool.

If the cream cheese is hard, heat it in the 600W range for about 30 seconds to soften it.
Put cream cheese in a bowl and knead with a rubber spatula until creamy.
Add sugar and rub with a rubber spatula.
Add the egg from (B) and mix with a whisk.
Add fresh cream and lemon juice and mix with a whisk.
Add the cake flour while sieving and mix with a whisk.
Rub the filling with a fine-meshed colander or strainer.

Pour the filling of 3 into the mold of 1.
Bake in an oven preheated to 170 degrees for 35-40 minutes.
Keep it in the mold, remove the heat, and cool it in the refrigerator for half a day.

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