Baked Cheese Tart Recipe

March 30, 2016

Bake Cheese Tart Recipe

Bake Cheese Tart Recipe

Have you tried BAKE Cheese Tart from Hokkaido or Pablo Cheese Tart from Osaka? They taste unlike any other cheese cakes, and one bite might spoil you for the rest your life. After which, almost every other cheese cake would pale in comparison. 

I had my first authentic Japanese cheese tart from Pablo in Osaka. There's two different levels of done-ness - rare or medium rare. The rare ones are gooey, cheesy and fluffy; medium rare is slightly firmer. I fell deeper in love with each bite.

Bake Cheese Tart Recipe

BAKE cheese tart from Hokkaido will be opening a new outlet in Singapore soon, and I'm so eager to eat the Japanese tart again! 

Meanwhile, to satisfy my cravings, I baked my version of the Pablo Cheese Tart. I received great feedback and raves for the first cheese tart made, so I baked it a second time for more people to try! Always happy to share my bakes with loved ones. 



BAKED CHEESE TART RECIPE
Pablo Baked Cheese Tart 
チーズケーキタルト
by Sumopocky

10cm Spring Foam Cake Pan

Ingredients
[For Pastry Shell]
1 sheet of frozen pastry puff dough

[For Cheese Cake]
1 Egg white
30g of Caster sugar
136gof Cream cheese (softened)
20gof Unsalted butter  (softened)
34g of Heavy cream
1 Egg yolk
Egg Wash: 1 Egg yolk + 12ml of Milk

[To Serve]
Apricot syrup: 1 tbsp of Apricot jam + 1 tbsp of warm water
Melted chocolate to decorate

Directions
[For Pastry Shell]
1. Line the cake pan with parchment paper and gently knead the puff pastry into the pan. Poke the bottom of the pastry with a fork to get rows of holes. Trim off any excess on the top.
2. Place another sheet of parchment paper above the pastry and blind bake it in a preheated oven for 10 minutes at 210°C. Then, remove the sheet and bake just the pastry for another 5 minutes. P.S. You can use rice if you don't have baking beans to blind bake.

[For Cheese Cake]
1. Begin by making meringue. Beat egg whites and sugar on medium speed till stiff peaks form. Set aside
2. In a separate bowl, beat the cream cheese and butter with an electric mixer until fluffy.
3. Add the heavy cream followed by egg yolk to the mixture.
4. Gently fold in the meringue.
5. Transfer the mixture to the baked tart shell and chill in the fridge for at least 2 hours.
6. Once the cake has set, egg wash the surface and bake in a preheated oven at 200°C for 20 minutes. Put it in the oven for a shorter time to get a rare texture, and longer for medium rare. Let it cool.
7. To serve, mix the apricot jam and warm water in a small bowl and brush on surface of cake. Decorate with melted chocolate if desired.

Bake Cheese Tart Recipe

Itadakimasu!

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8 comments

  1. What size is the cake pan you used?

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    Replies
    1. Hi! I used a 10cm diameter pan :)

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  2. Can i use 20cm one and double recipe?

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    Replies
    1. Hi Emila, a 10cm cake pan is the ideal size. For the 20cm cake pan, the baking time will defer due to a larger size, so keep an eye on the cake! :) You know when it's done if it wobbles slightly in the oven. Let it cool before serving.

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  3. how many minutes for the rare and medium rare?

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    Replies
    1. Hi! About 15 min for rare, 20 min for medium rare. It also depends on your oven and size of cake pan. I used a 4 inch mould, so the tart was higher. But if you are using a bigger pan, it will be flatter and hence get cooked faster :)

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  4. Hello, can you tell me why you use meringue in this recipe? Because I saw other recipes and they didn't incorporate meringue into the filling mixture. Is there any difference whether you use the meringue or not? Thank you :)

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    Replies
    1. Hi, I added meringue to make the cheese portion fluffier. It will affect the texture of the cheese tart, so I would not recommend skipping it. :)

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