Strawberry Cheesecake Tart

Strawberry Cheesecake Tart

This is a sweet and sour tart with a whole lemon in the sauce and tart crust. The moist and crunchy cheesecake tart tastes delicious by itself, but I dressed it up for Christmas using whipped cream and seasonal strawberries,

Ingredients: 20cm tart mold

For the tart base:
All purpose flour
a pinch
Granulated sugar
2 tablespoons
1 (medium)
For the tart filling:
Philadelphia cream cheese
Sour cream
○Superfine or caster sugar
3 tablespoons
○Egg yolks
○Grated lemon peel
○Lemon juice
1/2 lemon (1 brimming tablespoon)
○Cake flour
1 tablespoon
○Corn starch
1 tablespoon
Egg white (1 egg worth ) + superfine or caster sugar (1 tablespoon)
For the strawberry sauce:
150g (about 10 strawberries)
White sugar
5 tablespoons
Lemon juice
1/2 lemon (one brimming tablespoon)
Whipped cream
Heavy Cream (200ml)+White sugar (1 1/2 tablespoons)
About 15


1. Make the the tart crust: Sift the all-purpose flour into a bowl, add the salt, granulated sugar, and chilled butter, and use the back of a fork to mash the butter while you toss the flour over it. Add the eggs once the bigger lumps of butter have disappeared. Continue mashing and mixing with the fork until everything is crumbly as shown in the photo.
2. Gather the dough from step 1 into one mass, wrap in plastic wrap, and rest in the fridge for 2 hours. When it has rested, roll out the dough with a rolling pin and press it into the mold. Poke air holes in the bottom with a fork, and bake in an oven preheated to 180 °C for 30 minutes. Let it cool without removing it from the mold.
3. Make the tart filling: Make a meringue as shown in the photo with the egg white and sugar until peaks form. Cream the cream cheese and sour cream together in a separate bowl. Add the ○ ingredients to the bowls in the listed order, mixing well with an whisk each time. (Sift in the powdered ingredients).
4. Finish the tart: Switch to a spatula, and gently fold in the meringue in 2 batches,. The filling is now complete. Pour it into the tart crust and bake in an oven preheated to 180 °C for 30 minutes until golden brown, and let cool. Remove it from the mold once it has cooled.
5. Decorate: Whip the heavy cream and sugar together to make whipped cream that forms soft peaks. Place half of the whipped cream in a pastry bag, and squeeze on top of the tart in a circular pattern.
6. Cut the stems off the strawberries, and set aside 150g for the sauce. Line up as many strawberries as you like on top of the whipped cream.
7. Make the strawberry sauce: Place the strawberries for the sauce in a small saucepan with the sugar and lemon juice. Heat over medium heat and cookfor about 5 minutes while mashing up the strawberries with a wooden spatula to make a fairly liquid sauce. Spoon the sauce over the strawberries on top of the cake while it's still hot.
8. Finishing touches: After the sauce has cooled, decorate the edges of the tart with the remaining whipped cream. (The cream will melt if you decorate while the sauce is still hot, so be careful). Garnish with a mint leaf and it's done!
9. This is what a cut slice looks like. The sauce is so unctuous!
10. 3/29 I changed the feeling of it a bit, and baked it as a birthday cake for Papa's family*. Please have fun decorating it in various ways^^.

Story Behind this Recipe

It just so happens to be the season that strawberries appear, and I wanted to bake a X'mas cake tart in this season. Strawberries and cheesecake go together really well. As for the crust portion of the cheese cake, it feels like the love child of cheese soufflé and baked cheese. It is more rich than fluffy, but is lighter than baked. It is moderately sweet, so you can eat as much as you like .