Crème Brulée Cheesecake Tart

very easy

1.

Grind the biscuits in the universal chopper. Put the biscuit crumbs, flour, flaky butter, 1 egg, 50 g sugar and 1 tbsp cold water in a bowl. First knead with the dough hook of the hand mixer, then with your hands to form a smooth shortcrust pastry.

2.

Roll out the shortcrust pastry into a circle (approx. 28 cm Ø) on a floured work surface. Using the rolling pin, place in a greased springform pan (26 cm Ø) dusted with flour, press the edge on and chill for about 30 minutes.

3.

Separate 2 eggs, beat egg whites until stiff. Mix 2 egg yolks, 2 eggs, cream cheese, cream and 80 g sugar, carefully fold in the egg whites. Carefully pour the cream cheese mixture into the mold and place in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see

4.

manufacturer) Bake the bottom rack for about 40 minutes.

5.

Take the tart out of the oven, let it cool and chill for about 3 hours. Spread 50 g of sugar on the surface of the tart and burn it with a crème brulée burner, repeat the process again.

6.

Carefully cut the caramel layer into pieces of cake with sharp scissors. Then cut the cake into pieces with a knife.