Click here to I recently saw a delicious dessert in The New York Times for an easy to make Lemon Cheesecake Tart by Yossy Arefi. I thought this would be a lovely dessert for Easter. You’ll need a pan with a removable bottom, I used a fluted tart pan. For the recipe you need flour, sugar, fine salt, lemon zest and juice, unsalted butter, cream cheese and eggs.
The rich butter pastry is made in a food processor. Once made, it’s pressed into the bottom of the pan and pressed up the sides. The crust is blind baked, meaning the shell is lined with a piece of aluminum foil and tucked into the corners and over the edges. I also filled mine with pie weights to prevent the crust from shrinking and puffing up.
While the shell bakes, I used the same food processor bowl and made the filling. The filling consists of 16 ounces of room temperature cream cheese, sugar, lemon zest, lemon juice, pinch of salt and two eggs. Once the shell is golden, it’s removed from the oven and the filling is poured into the crust. As the crust is already baked, the filling only needs a short amount time in the oven. Once done, the tart is cooled to room temperature before going into the refrigerator to completely chill.
To serve, remove the rim of the cake pan and set the tart on a dish. Before slicing, dip a knife in hot water and wipe. A warm knife will make the cleanest cuts. You can serve the tart cold or at room temperature, I prefer cold.
What tasty tart! Though not as tall as a cheesecake, the filling was both rich creamy with a hint of lemon both. As my son and grandson were both ill for Easter, I delivered several pieces to their house to go along with the Easter dinner I prepared. Two slices went to my neighbor and the remaining slice my husband and I shared the other evening. What a nice low stress dessert to prepare for company.
Lemon Cheesecake Tart
By Yossy Arefi
The New York Times/NYT Cooking
Yield: 1 (9-inch) tart
Time: 1-1/4 hours, plus cooling
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
16 ounces/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
2 large eggs
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.