Leave butter, cream cheese and eggs at room temperature. Preheat oven to 180℃.
Put ★ ingredients in a plastic bag and tie. Mix the ingredients up evenly, combining the panko and butter with your fingers.
When panko and butter have combined well to form a crumble, transfer to the tart mold.
Cover with plastic wrap and gently press and spread the crumble over the base with your fingers.
Continue pressing the crumble up the sides and over the rim of the tart mold. The crumble should be evenly spread.
Place tart in preheated 180℃ oven and bake for 15 minutes.
Meanwhile put egg, sugar, and cream cheese in the blender and pulse for 30 seconds or so.
If you see the egg staying at the top of the blender, like in this picture, scrape the egg into the rest of the mixture with a rubber spatula. Add drops of vanilla here and blend again for 10 seconds.
Once tart is ready, take from oven. It is okay if tart turns nicely brown like this picture. Close the oven door immediately to keep temperature.
Pour cheese cake mixture into baked tart and place again into the oven. The mixture fills right to the top so please be careful not to spill. Bake in 180℃ oven for 15~ 20 minutes.
When the cake swells like this picture, it is baked. Cool down and chill in the fridge. Remove from the mold and it is ready to serve.
It will be even more gorgeous if you decorate with heavy cream and strawberries. It turns into a great birthday cake. This was made by my second daughter.
Story Behind this Recipe
My mother-in-law made this cheesecake tart over ten years ago. It was delicious, so I asked her this recipe. Since then, this cheese cake tart is regular birthday cake at my house.
If you prefer a more crispy tart texture, you can bake for an extra 5 minutes. Please chill well in the fridge as it is easier to remove from mold. If you find difficult areas to remove, try running a toothpick around the cake.