This Lemony Cheese Tart with Sour Cream Glaze is impressive and simple. Creamier than cheesecake, made with a sweet tart dough that is light and flaky.

I love making dessert and I strive to find new recipes that are impressive and unique. This delicious tart just might replace cheesecake as a favorite. Lemony Cheese Tart with Sour Cream Glaze pretty much melts in your mouth! Creamier than cheesecake, with just enough tartness from the lemon zest and sour cream glaze. The pictures tell it all.

And this Sweet Tart Dough makes a crust that is so light and flaky. I made this for a small gathering thinking I would have plenty of leftovers. It was inhaled within no time and I had to fight to be left with one piece because I like to see how desserts fair on the second day. I think this tart is better the day it is made, but still delicious on the second day.

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5 from 6 votes

Lemony Cheese Tart with Sour Cream Glaze

Course Dessert

Servings

Calories 329

Author Good Dinner Mom

Ingredients

For the Filling:

16 ounces cream cheese, softened to room temperature
½ cup sugar
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 large eggs
2 large egg yolks
1 cup sour cream
One 11-inch tart crust, unbaked. *See my Sweet Tart Dough Recipe

For the Sour Cream Glaze:

1 cup sour cream
3 Tablespoons sugar
1 teaspoon vanilla extract

Instructions

Set a rack on the lowest level of the oven and preheat to 325 degrees F.
Beat 16 ounces softened cream cheese and ½ cup sugar in the bowl of an electric mixer set on low speed. Beat for one minute, or until the mixture is smooth. Stop the mixer and scrape down the bowl.
Add 1 teaspoon vanilla, 2 teaspoons lemon zest, and one of the eggs. Beat on low speed until smooth. Scrape down again and add the second egg. Beat and scrape again. Follow the same procedure for adding the egg yolks, one at a time. Beat in the sour cream until smooth.
Use a large rubber spatula to give a final mixing to the filling and scrape it into the prepared pastry crust, smoothing the top.
Bake the tart until the crust is baked through and the filling is set and no longer wobbly in the center, about 30 minutes.

While the Tart is Baking, Prepare the GLaze:

Whisk together 1 cup sour cream, 3 Tablespoons sugar, and 1 teaspoon vanilla until just combined. Remove the tart from the oven and immediately scrape the sour-cream mixture over the top. use a small offset metal spatula to spread the glaze evenly all over the tart.
Return the tart to the oven and bake 10 minutes longer, just to set the glaze - it will firm as it cools. Cool the tart on a rack.

Storing the Tart:

This tart tastes best on the day it is made. Keep the tart at a cool room temperature on the day it is baked. Wrap loosely in plastic and refrigerate leftovers. Bring to room temperature before serving again.

Nutrition Facts

Lemony Cheese Tart with Sour Cream Glaze

Amount Per Serving

Calories 329 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 14g88%

Trans Fat 0.003g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 145mg48%

Sodium 171mg7%

Potassium 136mg4%

Carbohydrates 19g6%

Fiber 0.03g0%

Sugar 17g19%

Protein 6g12%

Vitamin A 995IU20%

Vitamin C 1mg1%

Calcium 101mg10%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Adapted from The Modern Baker Cookbook.

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Lemony Cheese Tart with Sour Cream Glaze

Ingredients 1x2x3x

For the Filling:

For the Sour Cream Glaze:

Instructions

While the Tart is Baking, Prepare the GLaze:

Storing the Tart:

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