Lemon Cheesecake Tart

Lemon Cheesecake Tart is not too sweet and slightly tart from all that lemon. It is a nearly perfect dessert that doesn’t take too long to throw together.

Course Dessert

Cuisine American

Keyword Lemon Cheesecake Tart

Prep Time 6

Cook Time 25

Total Time 6 25

Servings servings

Calories 488kcal

Author Lauren Brennan

Ingredients

for the crust:

1/2 cup melted butter
1 3/4 cup graham cracker crumbs
1/4 cup granulated sugar

for the filling:

24 oz cream cheese 3 blocks, at room temperature
1/2 cup granulated sugar
14 oz sweetened condensed milk 1 can
3 eggs at room temperature
1 teaspoon vanilla extract
1/2 cup fresh lemon juice
2 tablespoons lemon zest

US Customary - Metric

Instructions

Preheat oven to 350° F.
In a medium size bowl, stir together melted butter, graham crackers and granulated sugar until completely moist. Press into a 14-inch tart pan and set aside.
In a large bowl, stir together cream cheese and sugar until smooth. Scrape sides of bowl and mix again briefly.
Add in sweetened condensed milk while mixer is on, then drop eggs in one at a time until combined. Scrape sides and stir again.
Add in lemon juice and zest. Scrape down bowl to ensure batter is smooth and evenly mixed and pour overtop crust.
Smooth the top and bake 20-25 minutes until set. Remove from oven and cool to room temperature.
Cover with plastic wrap and refrigerate until chilled.
Add sweetened whipped cream and lemon zest as a garnish if desired, and serve.

Nutrition