
The âTrueâ Homemade Baked Cheesecake Tart
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Baked Cheesecake Tart for my older boyâs birthday ð He doesnât like ice creams or cakes with creams, only the exception is a good plain cheesecake. åŒè¶ãæ©ã é·ç·ã®ãèªçæ¥ãã¯ãªãŒã ãã®ã£ãã±ãŒããã¢ã€ã¹ã¯ãªãŒã ãèŠæãªåœŒããå¯äžå¥œããªã®ã¯ããŒãºã±ãŒãããªã®ã§ãæ ããªãçŽ æŽãªãã€ã¯ãããŒãºã±ãŒãã¿ã«ãð

Itâs âreallyâ homemade. The cream cheese and ricotta cheese used for this tart is homemade, too!
You know that cream cheese is not a real cheese, the processed food created in U.S. and the big part of it is additives like thickeners and stabilizers, the cause of food additive allergies/reactions.
So I make my own additive free cream cheese-like fresh cheese. I got inspired and came up with the method of making it while I was reading about history of central Asia and the Middle East. I tweaked and tried several times till the flavors achieved similar to Cream cheese. What a nerd! you thoughtð€ It is even fermented and a great probiotic food but different method from Quark/Tvorog. Thereâs no name for this cheese, so I just call it kiwami cheeseð
Another reason I make my own ricotta and cream cheese. You guessed it right, reduce the use of plastic containers!
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