Description
This Lemon Cheesecake Tart combines a crumbly graham cracker crust with a creamy, tangy lemon-infused cheesecake filling. Baked to perfection and chilled to set, this dessert offers a heavenly balance of sweet and citrus flavors, making it the perfect treat for any occasion.
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 thoroughly.
- Form Crust: Press the crumb mixture firmly into the bottom of a tart pan, creating an even layer.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove and allow it to cool completely.
- Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
- Add Eggs: Add eggs one at a time to the cream cheese mixture, mixing well after each addition to ensure a smooth batter.
- Add Flavorings: Stir in fresh lemon juice, lemon zest, and vanilla extract until well combined.
- Pour Filling: Pour the lemon cheesecake filling into the cooled crust evenly.
- Bake Tart: Bake for 45 minutes or until the filling is set and slightly firm to touch.
- Cool and Chill: Allow the tart to cool, then refrigerate for at least 4 hours to set before serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Use fresh lemon juice and zest for the best citrus flavor.
- Do not overbake the cheesecake to prevent cracking; it should be just set.
- Chilling is essential for the tart to firm up and develop its full flavor.
