Description
A creamy and tangy lemon cheesecake tart with a buttery crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a tart pan.
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, lemon juice, and lemon zest.
- Pour the cheesecake mixture into the crust.
- Bake for 45 minutes or until set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh lemons for the best flavor.
- Let the tart chill overnight for improved taste.
- Top with fresh berries or whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: lemon cheesecake tart