Rich and Crispy No-bake Cheesecake Tart - cream cheese

Method

• Tart crust: Combine the butter, sugar, and egg yolk until well-mixed.
• Mix in the oatmeal.
• Sift the flour into the mixture and knead the dough well.
• Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
• Thinly roll out the dough and press into your tart pan.
• Bake at 180C for 15 minutes.
• The crust is complete!
• Cheesecake: In a bowl, thoroughly combine the cream cheese and sugar.
• Next, add the strained yogurt and mix well.
• (If you drain about 220 g of yogurt through gauze overnight, it'll reduce to about 100 g)
• In a separate bowl, combine the cream and the sugar (5 g) and make whipped cream (whip until soft peaks form).
• Mix the cream cheese into the whipped cream a little at a time.
• Last, add the lemon juice.
• Chill the cream cheese mixture in the refrigerator for about 10 minutes and then scoop into the crust.
• Using a butter knife, create small cuts from the outside toward the inside to give it a nice finish.
• Chill well in the refrigerator and enjoy!