Ingredients:
Eggless Cheese Tart (15cm Tert Shell)
Cream cheese —175g
Fresh cream—-140g
all-purpose flour—-28g
Sugar—-56g
Lemon juice—-2tbsp
Apricot —-1
Directions:
- Keep cream cheese out of the fridge to make it soft, and beat cream cheese with sugar.
- Mixed well with fresh cream and add lemon juice.
- Using a spatula, and add all-purpose flour and mix.
- Transfer the cheese filing into the tart shell.
- Cut fresh apricot and arrange them on the cheese filing.
- Bake at 170C for 40 minutes until the surface become light brown
This baked cheese cake has rich taste, because of the fresh cream.
If you prefer light taste,you can use yogurt of half of the amount of fresh cream.