Best 2 Lemon Cheesecake Tart Recipes

Indulge in a delightful culinary journey with our tantalizing lemon cheesecake tart, a symphony of flavors that will captivate your taste buds. This delectable treat seamlessly blends the zesty tang of lemon with the creamy richness of cheesecake, nestled within a buttery shortbread crust. Embark on a step-by-step guide to crafting this exquisite dessert, complete with variations such as a no-bake option for a fuss-free indulgence, a gluten-free alternative for those with dietary restrictions, and a mini version for bite-sized pleasures. Discover the secrets to creating the perfect lemon curd, ensuring a smooth and luscious filling, and explore delightful serving suggestions to elevate your dessert presentation.

Let's cook with our recipes!

LEMON CHEESECAKE TART

Lemon Cheesecake Tart image

When the air gets colder and the days get shorter, what should we do about dessert? Citrus is the delicious answer. In the winter months, when fresh berries and peaches are all but a memory, turn your attention to lemons, limes, and oranges to make your desserts shine.

Provided by Samantha Seneviratne

Categories dessert

Time 8h30m

Yield 10 servings

Number Of Ingredients 12

Ingredients

6 tablespoons cold unsalted butter, cubed, plus more for the pan
1 cup all-purpose flour, plus more for the measuring cup
1/4 cup confectioners' sugar
1/2 teaspoon kosher salt
1 large egg yolk
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon zest
Pinch kosher salt
1 cup full-fat sour cream, at room temperature
2 large eggs, at room temperature
Confectioner' sugar and lemon slices, for serving, optional

Steps:

For the crust: Butter a 9-inch fluted tart pan with a removable bottom. To prepare the crust, add the flour, confectioners' sugar, and salt to the bowl of a food processor fitted with the metal blade and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse just until the mixture is evenly moistened. Transfer the mixture to the prepared pan and press it into the bottom and sides with a floured measuring cup. Freeze the crust for 15 minutes.
Preheat the oven to 350 degrees F.
Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Carefully lift the parchment and the weights to peek underneath and check. Remove the parchment and the weights and continue to bake the crust until light golden brown and crisp, 12 to 14 minutes more. Let the crust cool completely.
For the filling: Preheat the oven to 325 degrees F.
In a large bowl with an electric mixer on medium-high speed, beat the cream cheese, granulated sugar, lemon zest, and salt until light and fluffy, about 3 minutes. Beat in the sour cream. Add the eggs and mix. Scrape the filling into the prepared tart shell and smooth the top.
Bake the tart on a baking sheet until the filling is set around the edges but still has a slight jiggle in the center, 23 to 26 minutes. Transfer to a rack to cool slightly. Wrap loosely with plastic wrap and refrigerate until completely cool, at least 6 hours and up to 2 days.
Dust with confectioners' sugar and top with lemon slices to serve, if you like.

RUSTIC RASPBERRY LEMON CHEESECAKE TART RECIPE - (4.1/5)

Rustic Raspberry Lemon Cheesecake Tart Recipe - (4.1/5) image

Provided by CandyH

Number Of Ingredients 8

Ingredients

1 sheet puff pastry, thawed but still cold
4 oz. cream cheese, softened
1/3 cup sugar, plus more for sprinkling
2 Tbsp. heavy cream
1/3 cup lemon curd, homemade or store-bought
1 pint raspberries
1/4 cup seedless raspberry jam, warmed
Powdered sugar

Steps:

For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd. To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating. Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great! A Susi's Kochen und Backen Original Recipe

Tips:

For a creamier cheesecake filling, use full-fat cream cheese and sour cream.

Make sure the cream cheese and butter are at room temperature before beating them together. This will help to create a smooth and creamy filling.

Do not overbeat the eggs. Overbeating can cause the filling to become tough.

Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.

Chill the cheesecake for at least 4 hours before serving. This will allow the filling to set properly.

Garnish the cheesecake with fresh lemon zest, whipped cream, or berries before serving.

Conclusion:

Lemon cheesecake tart is a delicious and refreshing dessert that is perfect for any occasion. With its creamy cheesecake filling, tangy lemon curd, and buttery shortbread crust, this tart is sure to be a hit with everyone who tries it. Follow these tips to make the best lemon cheesecake tart: