Bring 2 eggs to room temperature. Separate one of the eggs into the yolk and white, and keep half of one yolk for tart crust. Beat the rest of the eggs.
Line a parchment sheet in the cake pan. I lined a parchment sheet on the bottom and applied butter thinly on the side.
Put the butter in a bowl and stir well with a rubber spatula. Add sugar, half egg yolk (that you saved at Step 1) and cake flour in order. Mix well after adding each ingredient.
Bring the mixture comes together, and wrap with plastic film. Rest in the refrigerator for about 30 minutes.
Put cream cheese in a bowl and stir well with a rubber spatula. Add sugar, and whip with a whisk until white and fluffy.
Add beaten eggs in several batches, and whisk well after each addition.
Add cake flour, yogurt and lemon juice in order. Mix well after putting each ingredient.
Line the tart crust dough in the pan with a spoon or etc. Poke some holes into them with a folk. Preheat the oven at 170℃.
Pour the cheesecake dough on the tart crust.
Bake in the oven for 50 minutes at 170℃. If surface turns down brown, cover with foil.
Cool down a bit, and take out of the pan.
Cool down in the refrigerator for about 1 hour.
Story Behind this Recipe
I wanted to eat my favorite cheesecake a lot, so I baked one! That's why I created this recipe after trying many different versions!
Add the ingredients of the cheesecake dough in order and mix well. Tart crust will be moist after baking. If you like crispy ones, bake the tart crust only in the oven for about 15 minutes at 180℃. Cool down a bit, then add the cheese cake dough.