Description
This Lemon Cheesecake Tart combines a crisp graham cracker crust with a velvety smooth lemon-infused cheesecake filling. Baked to perfection, this refreshing dessert offers a perfect balance of tangy lemon and creamy sweetness, ideal for gatherings or a delightful treat any time of the year.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust and filling.
- Prepare Crust Mixture: In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar, mixing thoroughly to create an even crumb mixture.
- Form Crust: Press this crumb mixture evenly into the bottom of a tart pan, ensuring a compact and uniform layer to form the tart base.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes until set and golden. Remove and allow it to cool completely to prevent the filling from melting.
- Make Filling: In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar until the mixture is smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to achieve a smooth texture.
- Add Flavorings: Stir in fresh lemon juice, lemon zest, and vanilla extract into the cream cheese mixture to infuse bright citrus flavor.
- Combine and Pour: Pour the prepared lemon cheesecake filling evenly over the cooled crust in the tart pan.
- Bake Tart: Return the tart to the oven and bake for 45 minutes or until the filling is set but still slightly jiggly in the center for perfect texture.
- Cool and Chill: Let the tart cool at room temperature, then refrigerate for at least 4 hours to fully set the cheesecake before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- The tart must be refrigerated for at least 4 hours, preferably overnight, for optimal texture and flavor.
- Use fresh lemon juice and zest for the freshest, brightest lemon flavor.
- Press the crust firmly into the pan to avoid crumbling when cutting.
- To prevent cracking, do not overbake the cheesecake filling; it should still have a slight wobble when you remove it from the oven.
