Hokkaido Cheese Tart
The legendary Hokkaido souffle cheese tart — impossibly light filling in a crisp shell, somewhere between cheesecake and custard.
Ingredients
| 7 oz (200g) | Cream cheese, softened | |
| 1/3 cup (65g) | Sugar | |
| 2 | Large eggs | |
| 1/2 cup (120ml) | Heavy cream | |
| 1 tablespoon | 15 ml | Lemon juice |
| 1 tablespoon | 15 ml | Cornstarch |
| 1 cup (120g) | All-purpose flour (for crust) | |
| 4 tablespoons (60g) | Cold butter, cubed (for crust) | |
| 2 tablespoons | 30 ml | Powdered sugar (for crust) |
| 1 | Egg yolk (for crust) |
Instructions
- Make the crust: mix flour, powdered sugar, and cold butter with fingertips until crumbly. Add egg yolk and press together. Press into tart shells. Refrigerate 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Blind bake crusts for 12 minutes until lightly golden. Cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Add cream, lemon juice, and cornstarch, mix until silky.
- Fill tart shells three-quarters full with filling. Bake for 20-25 minutes until filling is set but still slightly wobbly in the center.
- Cool, then refrigerate for at least 1 hour before serving.