Baked Soufflé Cheese Tart

Baked Soufflé Cheese Tart

I came up with a dough that is the lovechild of cheese soufflé and baked cheese cake and baked it in a tart mold. Thanks to the refreshing flavor of lemon, this cheese tart isn't heavy at all.

Ingredients: 20 cm tart mold

Tart Crust
Recipe ID: 342463
Cream cheese
100 g
Sour cream
50 g
○White sugar
3 tablespoons
○Egg yolks
○Grated lemon peel
1 whole
○Lemon juice
1/2 lemon
○Cake flour
1 tablespoon
○Corn starch
1 tablespoon
Egg white (1) + White sugar (1 tablespoon)


1. Making the tart crust: Bake the tart crust and let it cool, letting the residual heat subside (don't remove it from the pan yet). Please refer to the referenced recipe for instructions on how to make it.
2. Make the filling: Combine the cream cheese and sour cream together in a bowl, and mix well with an egg beater. Add in the ○ ingredients once it has turned creamy, and stir in the ingredients in order.
3. Beat together the egg white and white sugar, mixing until peaks form, as in shown in the photo. Switch to a spatula, add the meringue to the bowl from step 2, lightly mixing each time so as not to flatten its airiness.
4. Finishing Touches: Pour the finished batter into the tart mold. Bake in an oven preheated to 180℃ for 30 minutes, and it is done. The tart will look puffy right out of the oven, but it will slowly shrink back down as it cools, until it looks like what is shown in the photo.
5. Using this tart recipe as a basis, I made a strawberry cheesecake tart. (Recipe ID:471834)
6. I made an impact with the strawberries on the strawberry cheesecake tart that I made once again at my family's request.

Story Behind this Recipe

I wanted to eat a delicious cheese cake tart.