Ingredients
Equipment
Method
- Preheat your oven to 350° F. This step is crucial as it ensures the tart will bake evenly and achieve the perfect texture.
- In a medium-sized bowl, stir together the melted butter, graham cracker crumbs, and granulated sugar until everything is completely moist. Aim for a consistency that resembles wet sand. Once combined, press this mixture into a 14-inch tart pan to form a solid crust. Make sure the crust is evenly distributed and compact; this will provide the foundation for your tart.
- In a large bowl, combine the cream cheese and granulated sugar using a hand mixer or stand mixer. Beat until the mixture is smooth and creamy, scraping the sides of the bowl as needed. The goal is to achieve a lump-free consistency, ensuring every bite of the tart is delightful.
- While the mixer is running, slowly add the sweetened condensed milk into the cream cheese mixture. Beat until well incorporated. Then, add the eggs one at a time, ensuring each one is fully blended before adding the next. This method helps to maintain a silky texture.
- Next, mix in the fresh lemon juice and lemon zest. Scrape down the bowl again to make sure everything is well combined and the batter is smooth and uniform.
- Pour the luscious filling over the crust in the tart pan. Use a spatula to smooth out the top, ensuring an even surface for baking.
- Place the tart in the preheated oven and bake for about 20 to 25 minutes, or until the filling is set. You can check for doneness by gently shaking the pan; the center should be slightly jiggly but not liquid.
- Once baked, remove the tart from the oven and let it cool at room temperature. This cooling period is essential as it allows the tart to firm up before chilling.
- After the tart has cooled, cover it with plastic wrap and refrigerate until fully chilled. This usually takes at least four hours, but overnight is best for optimal flavor.
- When ready to serve, you can add a dollop of sweetened whipped cream and a sprinkle of lemon zest on top for an extra touch of elegance. Slice, serve, and enjoy this gorgeous Lemon Cheesecake Tart!
Notes
Store leftovers in an airtight container in the refrigerator for up to one week. The tart stays fresh and creamy, making it a perfect treat for the next few days. You can freeze the tart for up to three months. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving. It pairs beautifully with a berry compote or fresh berries like strawberries or raspberries, adding a pop of color and flavor. Experiment with toppings. Shaved chocolate or a dusting of powdered sugar can add a delightful twist. For a different flavor profile, try swapping in different citrus juices like lime or orange.