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.
Lemony Cheese Tart with Sour Cream Glaze
Ingredients
- 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
- 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 the cream cheese and 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 the vanilla, 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.
- Wile the tart is baking, prepare the glaze. Whisk together the sour cream, sugar, and 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.
- Storage: 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.
Adapted from The Modern Baker Cookbook.
This was too good! Thank you for sharing Sally, we LOVED it!
I finally got around to making this lovely tart and when I did, my kids went crazy over it! Its now a highly recommend dessert in our house. Thanks for posting Sally, it is DELICIOUS!
I’m just curious why lemon extract isn’t used instead of vanilla.
Hi Laura, Good question. The vanilla extract takes just enough of the zing out of the lemon without removing the lovely tart flavor all together. I promise it’s so delicious just as written. 🙂
I made this last night for friends and it was SO GOOD!!! Very easy, too. The crust is delicious! I used my tart pan and it made a very thin tart, but it was perfect for a light dessert after a heavy meal. This is going in my “Favorites” cookbook!! Thank you Sally 🙂
So lemony and delicious! I thought the crust was going to be dry but it came out perfect!! I didn’t make any changes and can’t wait to make it again 🙂
Just delicious and so easy to make! Next time, Will need to double the recipe next time, as it went too fast!
what kills me about this is that if I still lived around the corner, I’d be eating a piece of this right now! WAAAAA!!!! Snif, snif, tear, tear!!!
Looks incredible!
My dear, I’ve thought that about many of these dishes that I wish I could share and make with you. 🙁
Lemon desserts are my favorite – this looks wonderful.