Recipe
- Depositer
- Oven
- Tart
No-Bake Cheesecake Tart
A no-bake cheesecake tart that perfectly balances the crisp texture of the tart shell with the creamy, melt-in-your-mouth texture of the cheesecake filling.
The tart shell is made with pressed pâte sucrée and blind-baked to perfection. The filling can be easily customized to create a variety of other products.
Production Processes：
① Depositing the batter（Tart Forming Machine/System Depoly）
② Forming by heat press（Tart Forming Machine/System Depoly）
③ Baking（Small:26min/Large:30min）（Tunnel Oven ECO BAKE）
④ Removing the tart from the mold tray
⑤ Cooling
⑥ Depositing the filling（System Depoly/Depoly）
⑦ Cooling
Product information
- Weight
- Large Tart 535g
Small Tart 30g - Size
- Large Tart φ210×H20mm
Small Tart φ56×H20mm - Ingredients
- Tart shell: bread flour, cake flour, unsalted butter, granulated sugar, whole egg, skim milk powder, baking soda, salt
Cheese mousse: cream cheese, fresh cream, milk, granulated sugar, egg yolk, gelatin, lemon juice
Video
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
