By Yossy Arefi
- Total Time
- 1¼ hours, plus cooling
- Rating
- 4(336)
- Notes
- Read community notes
With a simple, pat-in-the-pan crust and a thin layer of light, lemon-scented cream cheese, this cheesecake tart is a lot easier to make than you might imagine. The base can be baked right away, with no chilling required, and the custardy filling relies upon little more than tangy cream cheese, lemon zest and juice, sugar and eggs. It’s the perfect dessert for a winter or early spring gathering, when there might not be much fresh fruit around but you’re in the mood for a bright dessert.
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:1 (9-inch) tart
- 1½cups/190 grams all-purpose flour
- ½cup/50 grams confectioners’ sugar
- ½teaspoon fine salt
- Finely grated zest of 1 lemon
- 10tablespoons/142 grams unsalted butter, cold and cut into cubes, plus more for greasing the pan
- 1egg yolk
- 16ounces/450 grams cream cheese, softened to room temperature
- ½cup/100 grams granulated sugar
- Finely grated zest of 2 lemons plus ¼ cup freshly squeezed juice
- Pinch fine salt
- 2large eggs
For the Crust
For the Filling
Ingredient Substitution Guide
Preparation
Step
1
Heat oven to 375 degrees.
Step
2
Make the crust: Combine the flour, confectioners' sugar, salt and lemon zest in the bowl of a food processor fitted with the steel blade; pulse a few times to combine. Scatter the cubed butter on top, then pulse until the butter is almost completely incorporated and the mixture is sandy. Add the egg yolk and pulse until incorporated. The dough should hold together easily. If not, pulse in up to 3 teaspoons of cold water, 1 teaspoon at a time. Alternatively, you can mix the dough in a large bowl, using your fingers or a pastry blender to mix the butter into the flour.
Step
3
Lightly butter a 9-inch tart pan with a removable bottom and press the dough mixture evenly on the bottom and up the sides of the pan using a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan. (If you need to trim extra dough to make it level with the edge of the pan, reserve it to repair any cracks after the shell has baked.)
Step
4
Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Set the tart shell on a baking sheet and bake the shell for 25 to 30 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. Turn the oven down to 350 degrees. If necessary, repair any cracks with the remaining raw dough before filling.
Step
5
While the shell cools slightly, make the filling: Add the cream cheese, granulated sugar, lemon zest and salt to a large bowl. Use an electric mixer to whip the cream cheese mixture until smooth and fluffy, about 4 minutes. Add the eggs one at a time, mixing until completely incorporated before adding the next, scraping down the sides of the bowl with a rubber spatula, if needed. Add the lemon juice and mix until smooth. Tap the bowl on the counter a few times then stir a few times with a rubber spatula to release any large air bubbles.
Step
6
Pour the mixture into the warm crust, smooth the top and carefully transfer the pan, still on the baking sheet, into the oven. Bake until just set around the edges and slightly wiggly in the center, 15 to 20 minutes.
Step
7
Let the tart cool to room temperature, then transfer to the refrigerator to cool completely. Remove the outer ring and slice with a warm knife, wiping the knife with a towel in between cuts for the tidiest slices. Serve cold or at room temperature. This keeps well in the fridge, covered for a few days.
Ratings
4
out of 5
336
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Cinzia
Is there any reason why we could not make a graham cracker or gingersnap crust for this tart? The standard pie crust seems so dull...
Wohwin
Outstanding! Made exactly as written but had to use food processor instead of blender to mix the filling. Filling seemed a bit liquid-y when pouring into the crust, but it turned out perfectly creamy. Glad I didn't overbake. Great balance of sweet, tart, smooth. Will definitely make again!
Betsy
To make tarts and cheesecakes for Passover, I usually take a can of Manischevitz coconut macaroons and just vroooooom them in the word processor, adding a tad of melted butter if needed (usually doesn't) and then pat that out into the cheesecake pan. Works great. Any reason it wouldn't work with this one?
Liz
I think the foil, pressed on top of the crust before baking the crust, is taking the place of pie weights, and will also keep the crust from overbrowning. After the crust bakes, remove the foil, and pour in the filling.
Louise
I did make a Graham cracker crust instead. I will add more lemon and zest next time. Texture was creamy and perfect. I served with whip cream and raspberries.
Aidan
My shortcrust needed the extra tablespoon of liquid, but instead of water, I used vodka. It doesn’t interact with the proteins in the flour which form gluten, making it easier to roll or pat out. (Next time I might use limoncello!).
kate
I'm not sure where you are supposed to put the foil? On the outstide of the tart pan? Underneath it? Why?
Susan
It looks like you put the foil on top of the crust prior to pre-baking it to help hold it in place. I would use parchment paper and dry beans as a weight as I do with other pre-baked tart shells.
Rose
Wonderful! But I cheated and used a Keebler Graham Cracker crust instead of making the pastry. Don’t judge - i was in a hurry - it turned out spectacular!
Johanna
The dough melted in the oven, so the crust ended up being entirely flat. (It was sticky when I put it in.) It still worked, I just poured the filling on top. I baked the pie in a ceramic dish and skipped the aluminium foil. Taste was very nice, but could have used some more tartness, next time I would add lemon juice.
Jeanie
It said mixer, not blender. That could make a difference.
11 in tart pan
To make in 11 in pan:Crust:2 cups flour2 egg yolks (smallish)3/4 cup icing sugar3/4 T saltZest 1 lemonFilling:20 oz cream cheese1/3 c lemon juiceZest 2-21/2 lemons1/2 and 1/4 c sugar (can reduce sugar a bit)3 eggs
Sheila
I also used a ready made graham crust, and baked it for 5 min before filling. Increased lemon juice to 1/2 cup, and baked for @ 30 minutes. Couldn't be easier, and absolutely delicious!
Charlotte
Skip the crust! Made this for years but in a paper lined large muffin tin for 6 individual little cheese tarts. I use a Goya Maria cookie for the crust (perfect fit) and mix the cheese filling in the food processer with 3 eggs. Bake @350, topped with fruit or plain, always get rave reviews. So easy!
Cinzia
Tried a couple versions to compare. Traditional graham cracker crust in individual springform pans was good, but more like a traditional cheesecake. I also tried a suggestion made here to create a smaller, lighter dessert: crumbled a couple of macaroons in the bottom of a standard small ramekin (no butter needed) then poured an inch or two of filling recipe over the macaroon base. Baked for 14 minutes until slightly firm. Delicious! Like lemon cheesecake pudding with a touch of coconut. Sweet!
Neel
Good and easy cheesecake, but didn't taste of lemon. I did a graham cracker crust instead.
Lucy
Is it 375 degrees Fahrenheit or Celsius?
Julie B.
This was an easy, foolproof dessert which I made a day ahead. For the crust, I subbed in Bob's Red Mill 1-1 gluten-free flour and served with Dorie Greenspan's raspberry coulis and a sprig of mint. Rich and satisfying!
Elaine Deutsch
Texture was very nice, creamy and not overly sweet, but not enough lemon flavor. And I found the press-in crust difficult. Graham cracker or regular roll out crust would have been better. I topped with slightly sweetened whipped cream and fresh blueberry sauce I made. Next time, I would use a different crust recipe and up the zest (i’m afraid upping the juice would compromise the filling).
JW
Amazing! I will make this again and again and have been asked for the recipe. Nothing dull about this crust. The lemon zest makes it delicious and different!
Shannon Williams
For the 11" tart, how much butter for the crust? I have decided to make a regular pate sablee and just add lemon peel to it. Largely the same idea.
Madge
Crust was a dud. Loved the filling. Added extra lemon juice. Lemon zest in crust disappeared. It is lovely to look at. Springy and delicious. Just rethink the crust.
CliffS
Perfection. I don't know anything about others' objections. Great crust--almost a shortbread, not-too-sweet filling with just the right amount of lemon. This is a keeper in our household. I wonder how the crust (plain and minus the citrus zest or with a bit of ground nuts) would work with other fillings (chocolate? dulce de leche? coconut custard?). And this tart keeps well covered and refrigerated--baked Monday, served to company Tuesday, and its last slim slices were delicious Saturday.
Chef Beth
I made this for a friend who is gluten free, and initially did a 1:1 swap of the flour in the crust for almond flour. It didn't work. I found a different GF crust recipe and followed this filling recipe and everyone loved it. So light and delicious!
Scott C S
I’d say near bullet proof. I too cheated a bit with a graham cracker crust and then my mistakes began. Switched the sugar and lemon juice quantities unintentionally (1/2 cup juice, 1/4 cup sugar), adding everything but the eggs to the mixer (distracted with dinner happening too), did the eggs correctly and…. It was awesome!
Patricia
I must have done something wrong because I don't see other notes with a similar problem. I cooked the tart crust as written--I thought--and then the filling as written. I let it cool to to room temperature and then put it in the fridge for 2 days. It took me at least 15 minutes to get the tart out of the tart pan and off the bottom disk. It didn't look so good, but did taste delicious! I prefer the tart recipe but don't know why the crust stuck to the tart pan. I did butter the pan beforehand.
Cinzia
Tried a couple versions to compare. Traditional graham cracker crust in individual springform pans was good, but more like a traditional cheesecake. I also tried a suggestion made here to create a smaller, lighter dessert: crumbled a couple of macaroons in the bottom of a standard small ramekin (no butter needed) then poured an inch or two of filling recipe over the macaroon base. Baked for 14 minutes until slightly firm. Delicious! Like lemon cheesecake pudding with a touch of coconut. Sweet!
marie
I made a ginger snap crust - works well and gives it more zip. And a lot easier to make than regular crust.Didn't think the filling was lemon-y enough so I added more lemon juice and more zest.
Steve
I added all of the juice from three lemons that were zested to the filling and that really allowed the flavor to come through. Dough was easy and tasted great. Did not appreciate the cooling time needed - would want to make well in advance of serving in order to present with the filing being set.
Mia
This is EQUISITE!! was a little worried as it seemed like i had too much pastry and it was not very dough like --- despite adding 3 tbsp of ice water. I just poured the crumbs into tart pan --- halved the sugar in the crust --- kept everything the same. Total dinner party keeper!!
Private notes are only visible to you.
