Oh, friends, let me tell you about my absolute obsession with Lemon Cheesecake Tart! I can still recall the first time I tasted this delightful dessert at a sunny picnic in the park. It was a warm day, and as I sank my fork into that luscious, creamy filling, brightened with zesty lemon, I felt like summer had burst into my mouth. That tartness paired with the sweet, buttery crust is simply divine! Ever since that day, I’ve made it my mission to perfect my own version of this tart, and I’m thrilled to share it with you.
This recipe has become a staple for gatherings, birthdays, and just when I want to treat myself to something special. It’s combination of lightness and indulgence makes it perfect for any occasion. So grab your apron, and let’s dive into making this delightful Lemon Cheesecake Tart together!
What’s in Lemon Cheesecake Tart?
Graham Cracker Crust: This is the base of our tart, providing a sweet, crunchy texture. I love using Nabisco Graham Crackers because they give the best flavor and consistency. You can also mix in a bit of brown sugar for added sweetness!
Unsalted Butter: Melted butter holds the crust together and adds richness. I prefer unsalted butter to control the saltiness of the dessert.
Cream Cheese: The star of the show! It creates that super creamy texture we adore. Make sure to use full-fat cream cheese for the best results. Philadelphia brand is my go-to!
Sugar: Adding sweetness to our cheesecake filling. I use granulated sugar here, but feel free to experiment with alternatives like coconut sugar if you’re feeling adventurous.
Fresh Lemon Juice: The zesty, tangy flavor that provides a bright contrast to the creamy filling. I always opt for fresh lemons because the taste is unbeatable.
Eggs: These help to set the filling as it bakes, giving a lovely texture.
Whipped Cream (optional): A dollop of freshly whipped cream on top is just the icing on the cake (or tart in this case)! It adds extra creaminess and a visual appeal.
Is Lemon Cheesecake Tart Good for You?
Let’s be real, this tart is more of a treat than a health food, but it does have some redeeming qualities!
Cream Cheese: While it is rich in fat, it’s also a good source of calcium and protein — which is a bit of a silver lining, right?
Lemon Juice: Fresh lemon juice is packed with vitamin C and antioxidants, providing a nice health benefit, especially during the colder months; it can boost your immunity.
However, if you’re watching your sugar intake or calories, it’s best to enjoy this tart in moderation. You can also consider using lower-fat cream cheese or a sugar substitute to lighten it up, though it might change the final texture and flavor.
Ingredients for Lemon Cheesecake Tart
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 8 oz cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– ½ cup fresh lemon juice (about 2-3 lemons)
– Zest of 1 lemon
– Whipped cream (optional, for serving)
This recipe serves about 8-10 people, depending on how generous you are with your slices!
How to Make Lemon Cheesecake Tart?
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter until they resemble wet sand. Press this mixture firmly into a tart pan, making sure to cover the bottom and sides. Bake for about 8–10 minutes until golden brown. Remove and let it cool.
3. In another bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add in the eggs, one at a time, mixing until fully incorporated.
4. Stir in the fresh lemon juice and lemon zest. Mix until everything is well combined and smooth.
5. Pour the cream cheese filling into the cooled crust. Smooth the top with a spatula.
6. Bake for 25–30 minutes until the center is set, but still a little jiggly (it will firm up as it cools!).
7. Let the tart cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.
8. When ready to serve, top with whipped cream if desired and additional lemon zest for a pop of color!
Sweet Extras for Your Tart
– If you want to jazz things up, consider adding a layer of berry compote on top before serving. The tartness of berries perfectly balances the lemon and cheesecake flavor.
– You can also swap out the graham cracker crust with a crispy shortbread crust for a twist!
– For a fancy presentation, pipe the whipped cream on top in pretty swirls.
I can practically taste it as I write this! I hope you give this Lemon Cheesecake Tart a try. It’s such a joy to make and share. Don’t forget to share your experiences with me — I’d love to hear how yours turns out! Enjoy! 🍋✨