Angel Tears Cheesecake Tart

This Angel Tears Cheesecake Tart brings together a sandy crust, a smooth farmer cheese layer and a soft meringue topping that turns into something truly special as it cools. After baking, the cake rests under a bowl, and tiny golden drops appear on the meringue, like little “tears of an angel”. The contrast of the crunchy base, creamy center and airy top makes every slice light yet satisfying. It is a beautiful dessert for weekends and holidays.

• Dough preparation: In a bowl, whisk the egg yolk with the sugar until well combined.
• Add the sour cream and the melted butter, then mix until smooth.
• Add the flour mixed with the baking powder and stir until a soft dough ball forms.
• Line a round springform pan with parchment paper, then press the dough evenly over the bottom and up the sides. Chill the pan with the dough in the refrigerator.
• Cheese layer: Blend the farmer cheese until smooth, then add the sour cream, sugar, vanilla, and egg yolks. Mix well, add the semolina, and mix again until fully combined.
• Take the pan with the dough out of the fridge and pour the cheese mixture into the pan.
• Bake at 355°F (180°C) for 30 minutes.
• Meringue layer: About 5 minutes before the cake is done baking, beat the egg whites with a mixer, gradually adding the sugar, until you get a glossy, stiff, foamy consistency.
• Remove the cake from the oven and spread the meringue evenly over the top. Return to the oven at 320°F (160°C) for about 15 minutes, until the top is lightly golden.
• Once the cake is baked, take it out of the oven and cover it with a large bowl turned upside down, making sure it does not touch the surface of the cake. Leave it like this until the cake cools completely.
• After the cake has cooled completely, slice and serve. Enjoy!

What Is Angel Tears Cheesecake Tart?

Angel Tears Cheesecake Tart is a dessert made with a crumbly base, a baked cheese layer and a light meringue topping. As the cake cools slowly, tiny drops of syrup form on the meringue, giving the dessert its poetic “angel tears” name.​

Ingredients for the Crust

The crust uses simple pantry staples: flour, sugar, baking powder, melted unsalted butter, sour cream and an egg yolk. Together they create a soft, sandy dough that bakes into a stable yet tender base for the cheese and meringue layers.​​

Cheese Layer Details

The cheese layer combines farmer cheese or well-drained cottage cheese with sour cream, sugar, vanilla and egg yolks. A spoonful of fine semolina helps the mixture set nicely in the oven while keeping the texture creamy and smooth.​​

Meringue Layer Secrets

The meringue is made by whipping egg whites with sugar until stiff and glossy, then spreading it over the partially baked cake. Baking it at a lower temperature gives it a light golden color while keeping the inside soft and airy.​​

How the “Tears” Form

The signature “tears” appear as the baked meringue cools and releases tiny droplets of caramelized syrup. Covering the hot cake with a large bowl traps some steam, helping more of these golden drops form on the surface.​

Baking Pan and Temperature Tips

A round springform pan lined with parchment makes it easy to shape the crust and remove the cake once cooled. Baking first at 355°F (180°C) and then at 320°F (160°C) ensures the crust, cheese layer and meringue cook evenly without burning.​​

Serving Suggestions

Angel Tears Cheesecake Tart is best served completely cooled so the layers can set and the tears have time to appear. Slice gently with a sharp knife and serve plain or with a simple cup of tea or coffee to highlight its delicate flavors.​​

Storage and Make-Ahead

You can bake the cake a few hours ahead or even the day before serving to allow more tears to develop. Store leftovers covered in the refrigerator and enjoy within two to three days for the best texture and taste.

FAQ

​Why do I need to cover the cake with a bowl after baking?

Covering the hot cake with a large bowl helps create a warm, humid environment, which encourages the meringue to release syrupy droplets known as “angel tears”.

My meringue did not form any tears. What went wrong?

The tears may not appear if the cake cooled too quickly or the meringue was overbaked. Try baking the meringue just until lightly golden and covering the cake immediately after baking.

Can I substitute the semolina in the cheese layer?

Semolina helps thicken the cheese filling, but you can use a small amount of fine breadcrumbs or leave it out, understanding the texture will be slightly softer.