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Creamy Baked Cheesecake Tart

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  • Preparation Time: 30 minutes
  • Chilling Time: 6 hours (or overnight)
  • Baking Time: 55 minutes
  • Total Time: Approximately 7 hours 25 minutes
  • Servings: 10 slices

Ingredients

For the Tart Crust

  • 1½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup powdered sugar
  • 1 egg yolk
  • 2 tablespoons cold water
  • ¼ teaspoon salt

For the Cheesecake Filling

  • 500 g cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice

Optional Toppings

  • Fresh strawberries
  • Blueberries
  • Raspberries
  • Powdered sugar
  • Lemon zest
  • Whipped cream
  • Berry sauce
  • Mint leaves

Equipment Needed

  • 9-inch tart pan with removable bottom
  • Mixing bowls
  • Electric mixer
  • Rolling pin
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Cooling rack
  • Baking paper
  • Pie weights or dried beans

Instructions

Step 1: Prepare the Tart Dough

In a large mixing bowl, combine the flour, powdered sugar, and salt.

Add the cold butter cubes and rub them into the flour until the mixture resembles coarse breadcrumbs.

Add the egg yolk and cold water.

Mix until a soft dough forms.

Avoid overworking the dough.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 2: Roll Out the Dough

Preheat the oven to 350°F (175°C).

Lightly flour your work surface.

Roll the chilled dough into a circle about 11 inches wide.

Carefully transfer it into your tart pan.

Press gently into the edges.

Trim off excess dough.

Prick the base several times using a fork.

Freeze for 10 minutes before baking.

Step 3: Blind Bake the Tart

Line the crust with parchment paper.

Fill with pie weights or dried beans.

Bake for 15 minutes.

Remove the weights and paper.

Bake for another 8–10 minutes until lightly golden.

Allow the crust to cool completely.

Step 4: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the sugar.

Mix until fully incorporated.

Add eggs one at a time.

Beat on low speed after each addition.

Mix in:

  • Sour cream
  • Heavy cream
  • Vanilla extract
  • Lemon zest
  • Lemon juice
  • Cornstarch

Continue mixing just until smooth.

Avoid overmixing to prevent air bubbles.

Step 5: Fill the Tart

Pour the cheesecake mixture into the cooled tart shell.

Use a spatula to smooth the top evenly.

Gently tap the tart pan on the counter to remove trapped air.

Step 6: Bake

Bake at 325°F (160°C) for 45–55 minutes.

The edges should appear set while the center remains slightly jiggly.

Turn off the oven.

Leave the cheesecake inside with the oven door slightly open for 30 minutes.

This helps prevent cracking.

Step 7: Cool Completely

Remove the tart from the oven.

Cool to room temperature.

Refrigerate for at least 6 hours, preferably overnight.

The filling will become firm and creamy.

Step 8: Decorate

Before serving, decorate with your favorite toppings.

Popular choices include:

  • Fresh berries
  • Powdered sugar
  • Lemon zest
  • Whipped cream
  • Berry compote
  • Mint leaves

Chef’s Tips

  • Always use room-temperature cream cheese.
  • Do not overmix the batter.
  • Chill overnight for the best texture.
  • Bake until only the center slightly jiggles.
  • Let the cheesecake cool slowly to reduce cracking.
  • Use full-fat cream cheese for maximum richness.
  • Fresh lemon juice brightens the flavor.

Flavor Variations

Chocolate Cheesecake Tart

Add 100 g melted dark chocolate to the filling.

Raspberry Cheesecake Tart

Swirl raspberry puree into the batter before baking.

Salted Caramel Cheesecake Tart

Drizzle caramel sauce over the chilled tart and sprinkle with flaky sea salt.

Lemon Cheesecake Tart

Increase lemon zest and add extra lemon juice for a refreshing citrus flavor.

Oreo Cheesecake Tart

Mix crushed chocolate sandwich cookies into the filling for extra crunch.

Storage Instructions

Refrigerator:
Store covered for up to 5 days.

Freezer:
Wrap individual slices tightly and freeze for up to 2 months.

Thaw overnight in the refrigerator before serving.

Serving Suggestions

Serve chilled with:

  • Fresh berries
  • Vanilla ice cream
  • Chocolate sauce
  • Espresso or coffee
  • Hot tea
  • Fruit coulis
  • Homemade whipped cream

Common Mistakes to Avoid

  • Using cold cream cheese
  • Overmixing the batter
  • Skipping blind baking
  • Baking at too high a temperature
  • Removing the cheesecake from the oven too quickly
  • Slicing before chilling completely

Nutrition Information (Per Serving)

  • Calories: 390 kcal
  • Protein: 8 g
  • Carbohydrates: 29 g
  • Fat: 27 g
  • Saturated Fat: 16 g
  • Cholesterol: 115 mg
  • Sodium: 240 mg
  • Fiber: 1 g
  • Sugar: 20 g
  • Calcium: 110 mg
  • Iron: 1.2 mg

Note: Nutrition values are approximate and may vary depending on the specific brands and ingredients used.

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