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.
INGREDIENTS
FOR THE CRUST
1½ cups/190 grams all-purpose flour
½ cup/50 grams confectioners’ sugar
½ teaspoon fine salt
Finely grated zest of 1 lemon
10 tablespoons/142 grams unsalted butter, cold and cut into cubes, plus more for greasing the pan
1 egg yolk
FOR THE FILLING
16ounces/450 grams cream cheese, softened to room temperature
½ cup/100 grams granulated sugar
Finely grated zest of 2 lemons plus ¼ cup freshly squeezed juice
Pinch fine salt
2large eggs
PREPARATION
Lemon cheesecake filling
In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar to soft peaks – set aside.
In a separate bowl, combine cream cheese, lemon curd, and vanilla extract – combine well making sure there are no lumps.
Pro tip – I like to use a whisk to ensure there are no lumps. You can also place it in the mixer bowl with the whisk attachment.
Save 1/4 cup whipped cream for the top and fold the rest of the whipped cream in the lemon curd and cream cheese mixture.
Pro tip – Taste and adjust for sweetness and tang. If necessary add one or 2 tbsp of powdered sugar and 1 to 2 tsp of lemon juice to your liking.
Assemble
Transfer filling to a piping bag and pipe a generous amount into each 2-inch tart shell.
Pro tip – you can also do this with a spoon but the piping bag makes it easy
Garnish each tart with a little whipped cream, lemon curd, and a slice of lemon. Chill the tarts in the fridge for at least 2 hours or until ready to serve.
Pro tip – I like to dust them powdered sugar just before servings. But it is not necessary
