cakepia recipe japanese      
Cheese Tart  
World Traditional Recipe イタリア

Italian style cheese tart. The shell is made with the dough from the “Cheese Cookie Balls” recipe. After baking the cookie shell in the mold, fill the shell with the cheese cream filling and bake again. To make it simple, you can bake the filling in ramekins without using the shell.
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●Preparation Tip
●Tart Shell

Photo #1

Photo #2

Photo #3

Photo #4
In a bowl, cream together butter, cream cheese and sugar.

Stir in egg yolk and flour, in that order, and blend. (Photo #1)

Place the dough in a plastic bag and let it rest in the refrigerator for about an hour. (Photo #2)

Roll out the dough into 2mm thick. Press the dough into a tart mold and make small holes with a fork on the bottom. (Photo #3)

Bake in a preheated oven at 180 °C (365 °F) for about 10 minutes until golden. (Photo #4)

●Cheese Cream Filling

Photo #1
Squeeze a lemon and grate the lemon skin.

Place cream cheese in a bowl. Mix in sugar, lemon juice and grated lemon skin, in that order. (Photo #1)


Photo #1
Fill the cooled tart shell with the cheese cream filling 9/10 full.

Sprinkle with almond slices generously on top. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until golden. (Photo #3)

After cooling, sprinkle with confectioners’ sugar generously.

Servings per Recipe Calories per Serving Ready In
one 18cm tart mold  332kcal 150 minutes
Tart Shell
cream cheese 80g 
butter 20g 
sugar 50g 
egg yolk 10g 
cake flour 100g 
- Allow cream cheese and butter to soften at room temperature.
- Sift flour.

Cheese Cream Filling
cream cheese 150g 
sugar 30g 
lemon 1 
- Allow cream cheese to soften at room temperature.

sliced almonds 50g 
confectioners’ sugar  
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