Lemon Tart Cheesecake Recipes
This deliciously creamy lemon cheesecake tart is truly a divine treat! The buttery tart crust filled with a lemon infused cheesecake filling is literal perfection. For a final touch of extra lemon flavor, this lemon cheesecake tart is finished with a thin layer of tangy lemon curd.
The sweet, cookie-like texture of this tart crust recipe serves as the perfect base for the more delicate cheesecake filling. To make this melt in your mouth sweet tart crust recipe, you will need:
This lemon cheesecake filling is creamy, tangy, and packed with the fragrant flavor of lemons. Both the zest and juice of lemons are used for that extra kick of lemon flavor. Here is what you will need to make recipe:
The Best No Bake Lemon Cheesecake
To make lemon cheesecake filling, mix the cream cheese, yogurt, sugar, lemon zest and cornstarch together until smooth. Next, mix in the lemon juice and vanilla extract followed by the egg and egg yolk. Scrape down the sides and base of the mixing bowl before giving the batter a final mix.
Cheesecake tart is best eaten the day it is prepared but will last 2-3 days in the fridge and 1-3 months in the freezer stored in an airtight container. When ready to eat frozen tart, thaw in the fridge overnight to restore soft texture.
If you make this recipe, please make sure to let me know by tagging me@on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
Triple Lemon Cheesecake
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This deliciously creamy lemon cheesecake tart is truly a divine treat! The buttery tart crust filled with a lemon infused cheesecake filling is literal perfection. For a final touch of lemon flavor, this lemon cheesecake tart is finished with a thin layer of tangy lemon curd. This lemon curd cheesecake tart recipe is very, very creamy and full of lemon flavor! Besides all the lemon in the silky lemon curd, it has lemon zest in the crust as well. I also infused the crust with basil and it brings out the lemon flavor beautifully, besides adding a floral and fresh note to every bite. It’s a super easy make-ahead dessert. This tart is so happy and vibrant, it will make you smile with every bite!
By now you probably now I can’t help but create cheesecakes whenever I have the chance. And this combination is such a personal favorite. I know I will never go wrong with it. So when I suddenly catched a glance at a bowl full of bright lemons, a bit forgotten on top on my counter, I thought it was time to go back to the classics and make my beloved lemon curd cheesecake. It’s been a while since the last time I made a lemon curd so I was excited to make a fresh batch!
Lemon Cheesecake Recipe
To satisfy my sudden lemon curd craving, I wanted something simple and easy. That’s why I decided to make this combination as an easy tart; half the time and half the ingredients of a full cheesecake. You can totally make a full cheesecake with these flavors as well. Just make my classic Blueberry Cheesecake but swap the blueberry compote for this lemon curd instead. That crust has basil in it too, just don’t forget to add the lemon zest.
For this tart I used a 9 ½”flute tart pan with removable bottom for that pretty scalloped shape. Mine is pretty old but I’m dropping here the link for a very similar fluted tart pan. What I love about my pan is that it’s almost 1 ½”tall and the edge goes straight up. Nowadays most tart pans are not even a full inch tall and they are wider at the top, which is a shape I personally don’t love. These tart pans are a set of 3, each of different sizes, and I’m already thinking of getting them for myself!
Get ready to smile with every bite you take from this tart! Read some tips and steps you need to know when making this tart.
Keto Lemon Curd Tart
Active Time: 5 minutes for making the crust, 10 minutes for making the cheesecake mixture and 10 minutes for making the lemon curd
Equipment: 9” flute tart with removable pan or any round oven dish (you’ll have to serve it directly from it), stand or handheld electric mixer, large skillet and glass bowl
In a small saucepan place the 10 tablespoons of butter with the basil and heat in medium to low heat. Shake frequently the basil to release its fragrance. Retire from heat right after the butter has melted.
White Chocolate Lemon Cheesecake Tart
Break the crackers in pieces while you throw them in the bowl. Add the 3 tablespoons of sugar and the zest of one lemon and run the processor until the cookies are mostly grounded. Remove basil leaves from the butter and with the processor running pour it through the food processor lid opening, until the crumbs look hydrated, about 10 to 15 seconds. Stop the processor and pull down any crumbs crawling up the walls of the bowl if necessary and pulse a few seconds more.
Transfer crumbs to tart pan. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the top edges of the pan with them. You may use a small flat bottom measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 5 to 6 minutes. Take it out of the oven to let it cool down.
Increase oven temperature to 425° and place a square or rectangular oven dish with hot water in the bottom rack of your oven.
Summer Dessert: Lemon Tart
While the crust is baking, make the cheesecake mixture. Either in the bowl of a stand up mixer and using the whisk attachment or in a large bowl using an electric hand mixer with the beaters attached, beat in medium speed the cream cheese for 2 minutes. Add the ¾ cup of sugar and mix for 1 minute, making sure there is no sugar on the bottom of the bowl. Decrease speed to low and add the 2 eggs and 1 egg yolk, one at a time. Add the 2 tablespoons of flour, the tablespoon of lemon juice and the ½ teaspoon of vanilla extract, waiting a few seconds before each addition to allow each ingredient to incorporate. Scrap the wall and bottom of the bowl between additions.Mix about 30 seconds to one minute, until mixture looks homogeneous and there are no big lumps of cream cheese.
Pour mixture over crust. When the oven is already in 425°, place cheesecake and bake for 5 minutes and then drop oven temperature to 275°. Bake for about 25 minutes, until the cheesecake looks set and dry around the edges but still a bit jiggly and shiny in the center. Retire from oven and let it cool down until it has lost the steam.
In a medium glass bowl whisk the 2 eggs and the 2 egg yolks with the ¾ cup of sugar, the lemon zest and the ½ cup of lemon juice until the sugar has dissolved. Fill a large skillet with water until half thru and bring water to light boil over medium low heat. Place the bowl on the skillet and using a wooden spoon stir slowly but almost constantly until the mixture thickens, this could take form 10 to 20 minutes. When the mixture heats it will produce some foamy white streaks. When those streaks disappear the curd should thicken up in the next 5 minutes. You are looking for a mixture that makes a sheer cover to the back of a wooden spoon and when you run a finger through the mixture it will leave a clear pass.
Lemon Meringue Tart
Retire from heat and start adding the 8 tablespoons of butter, a few cubes at a time and mix until almost melted before adding the next cubes. Mix until all the butter is melted and then continue mixing for an extra minute to make the curd more airy and light. Pour half of it over cheesecake layer and chill for 8 hours or preferably overnight.Probably not – let’s go with un-inspired instead. I have been feeling totally un-inspired. I feel ridiculous saying this by the way. I mean how silly is it that I couldn’t even manage to post a recipe for a simple batch of cookies in the span of a month? But seriously don’t ask me that, because I don’t have anything close to a good answer to that question.
So instead I thought this might be a good time for some real talk today… how do you feel about that? No worries if you’re not into it, you can always skip down to the recipe – I won’t be offended. But for those of you who are still with me, here goes…
Real talk: Sometimes
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