Coffee Cheesecake Tart

Coffee Cheesecake Tart

This cheesecake tart is full of fragrant coffee and only mildly sweet How about making this for Valentine's Day?

Ingredients: 18 cm round tart pan

Tart Crust
40 g
20 g
Eggs (beaten)
1/2 medium
○ Cake flour (if not using cornstarch, 110g)
100 g
○ Cornstarch (or katakuriko)
10 g
Vanilla essence
5 drops
Coffee Filling
Cream cheese
160 g
60 g
1 1/2 (medium)
Heavy cream or Milk
50 ml
Cornstarch (or katakuriko)
15 g
● Instant coffee
1 tablespoon
● Hot water
1 tabllespoon


1. Sift together the ○ ingredients. Beat the egg. Smear the mold with margarine and coat with cake flour. Leave in the fridge until use.
2. Place margarine in a bowl and mix until it becomes creamy. Then add sugar and egg in that order, mixing well with each addition. Next, add the sifted flour and vanilla essence and combine well with a rubber spatula.
3. It will have a crumbly consistency at first but as you mix with cutting motions, it forms into one lump.
4. Wrap dough with plastic wrap and shape into flat square. Rest in the fridge for 20 minutes. Meanwhile, prepare the filling.
5. Mix the ● ingredients together, dissolve and let cool. Microwave cream cheese for 20 ~ 30 seconds to soften.
6. Place cream cheese in a bowl and mix until it becomes a mayonnaise-like consistency. Then add sugar and the beaten egg in that order. Mix well each time. Now pour in the heavy cream little by little and mix it in well. Then mix in the ● ingredients.
7. Sift in the cornstarch and mix. This completes the filling!
8. Dust the counter with flour. Now take the tart crust dough, with plastic wrap still on, and roll it out with a rolling pin until larger than the tart pan.
9. Transfer the dough into the mold with the plastic wrap side up. Use your fingers to gently press into the mold neatly, leaving no cracks or crevices. Remove the plastic wrap and any excess dough.
10. Poke the dough with a fork to create holes and pour in the filling. Bake in an oven preheated to 170℃ for about 40 minutes. Leave in the oven and allow to cool.
11. I had extra dough this time so I baked them together. I baked them for the first 30 minutes and then removed the extra dough as cookies. Then continued baking the tart for another 10 minutes (total 40 minutes).
12. This picture is after baking It will rise just after baking but shrink after a while and look good.
13. Remove from the pan once cool and it's complete.
14. Slice and enjoy.

Story Behind this Recipe

For my mother's birthday, I baked a dessert using her favorite coffee.