John Myers
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Cheesecake Tartlets and Layered Dessert
The perfect cheesecake tartlets and layered dessert recipe with a picture and simple step-by-step instructions.
Cheesecake tartlets
For the ground:
- 50 g Christmas cookies
- 0,5 tablespoon Brown sugar
- 50 g Soft butter
- For the filling (cheesecake cream):
- 200 g Cream cheese
- 1 piece Egg
- 75 g Sweetened condensed milk
- 0,5 tablespoon Vanilla custard powder
- 8 teaspoon Lemon curd
- 150 g Christmas cookies
- 125 g Yogurt
- 125 g Cream cheese
- 1 piece Vanilla pod
- 125 g Mascarpone
- 30 g Sugar
- 250 g Cream
- 6 piece Peaches
- 40 g Sugar
- 200 g Vanilla pudding
- Glass bowl (approx. 20 cm diameter)
Cheesecake tartlets
- Put the Christmas cookies in a freezer bag and chop them up with the help of a rolling pin. Using a fork, mix the sugar and butter into crumbs. Spread the crumbs on four flat glass dishes and press down with a spoon. Put aside.
- Mix all ingredients for the cheesecake cream (except for lemon curd) with the mixer until smooth. Preheat the oven to 175 degrees (top and bottom heat). Put a teaspoon of lemon curd in each form and fill up with cheesecake cream. Place the molds on a baking sheet and bake on the middle rack for about 20 minutes. Chill the cheesecakes (preferably overnight) and brush with another teaspoon of lemon curd the next day before serving.
- For the mascarpone yoghurt cream, stir the cream cheese with mascarpone, vanilla pod extract and sugar until creamy. Whip the cream until stiff and fold in. Roughly chop the Christmas cookies.
- Layer the bowl in the following order: biscuits, mascarpone-yoghurt cream, peaches, biscuits, vanilla pudding, peaches, mascarpone-yoghurt cream and top with biscuits, chill.
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