Lemon Cheesecake Tart

Flavor: Other; Technique: Other; Time: 30 minutes; Difficulty: Easy.

Steps to Make Lemon Cheesecake Tart

Soften Philadelphia Cream Cheese at room temperature, beat together with sugar until smooth and no lumps.

Add whipping cream and mix well, add egg whites and mix well, add lemon zest and mix well.

Fill tart shells with cheesecake batter to 70% full, bake in a preheated oven at 170°C top heat and 160°C bottom heat for 15 minutes until the tart shells are golden brown and the batter surface is slightly browned. Remove and let cool.

For the lemon cream, ingredients include lemon juice 75g, sugar 105g, gelatin 5g, egg yolks 77g, butter 180g. Soften gelatin in ice water, mix half of the sugar with egg yolks until well combined.

Mix the other half of sugar with lemon juice and heat until boiling.

Pour the boiling mixture into the egg yolks and stir well, then heat the egg mixture over low heat, stirring constantly to prevent burning, until the mixture turns pale and thick. Remove from heat.

Add gelatin to the egg mixture and stir until melted.

Let the egg mixture cool to around 60°C, then add butter and mix well.

Whisk egg whites with sugar until stiff peaks form, then fold in icing sugar until stiff peaks.

Fill the cooled cheesecake with lemon cream, smooth the surface, and refrigerate.

Pipe the whipped egg whites on the tart surface for decoration.

Use a blowtorch to brown the egg whites on the surface. (The browned egg whites will have a caramelized aroma.)

Finish with additional lemon cream for decoration.