Lemon cheesecake tart

This lemon cheesecake tart is a simple dessert that delivers big flavor without fuss, making it ideal for spring entertaining. It blends the creamy richness of a baked cheesecake with the brightness of a classic lemon tart, creating a dessert that feels both indulgent and refreshing.

The crisp crust, made from crushed graham crackers or digestive biscuits, adds a familiar texture and holds up well to the soft filling. A little lime zest in the base adds another citrus note that brings the whole thing to life.

For the filling, let the cream cheese come to room temperature so it blends easily, and beat it thoroughly with the sugar and zest for a smooth texture. Bake until just set in the center and allow it to cool gradually in the oven to help prevent cracks. Once fully chilled, finish with powdered sugar and a few berries if you like. This tart follows roast lamb, baked salmon or spring vegetable tarts particularly well, offering a fresh finish to a generous Easter menu.

Ingredients

• Serves 8-10
• 9 oz digestive biscuits (or graham crackers)
• ⅔ cup unsalted butter
• Zest of 1 lime
• 14 oz cream cheese, at room temperature
• ¾ cup superfine sugar (caster sugar)
• Zest of 2 lemons
• 3 medium eggs
• 5 tablespoons lemon juice
• Powdered sugar and heavy cream, for serving
• Fresh blueberries, for serving (optional)

The Homes & Gardens method

1. Preheat the oven to 320°F. Grease a 2½-inch-deep, 8-inch springform pan (this springform pan is Amazon's best-seller if you need one in a hurry).

2. Prepare the crust. In a food processor, pulse the biscuits into fine crumbs. Add melted butter and lime zest, and process until the mixture comes together. (Our list of the best food processors is worth checking out if you need a new one.)

3. Press into the base and sides of the pan. Chill for 15 minutes.

4. Make the filling. In a large bowl, beat the cream cheese with the sugar and lemon zest until smooth. Add the eggs one at a time, mixing thoroughly after each. Slowly add the lemon juice, beating until fully incorporated.

5. Pour the filling into the crust.

6. Bake for 40–50 minutes, or until just set (the center may wobble slightly).

7. Turn off the oven, leave the door ajar, and cool in the oven.

8. Refrigerate for at least four hours or until cold.

9. To serve, dust with powdered sugar, top with blueberries if desired, and serve with a dollop of cream.

So citrussy, so delicious! A bright, make-ahead dessert that finishes any Easter meal on a high note. Want to serve up more than one dessert? Our lavender and vanilla custard pudding with rhubarb is the perfect complement.