If you’re on the hunt for a dessert that perfectly balances creamy indulgence with bright, zesty freshness, look no further than this Ricotta and Cream Cheese Lemon Tart Recipe. It brings together the luscious texture of ricotta and cream cheese with a vibrant lemon punch, all nestled in a buttery graham cracker crust that’s nothing short of pure comfort. This tart isn’t just a treat for your taste buds—it’s a celebration of flavors that feels like sunshine with every bite, making it an irresistible choice to brighten up any occasion.
Ingredients You’ll Need
Even though the ingredient list for this Ricotta and Cream Cheese Lemon Tart Recipe is beautifully simple, every item plays a starring role in crafting a dessert that’s rich, tangy, and perfectly textured. From the creamy duo of cheeses to the fresh lemon zest, each component works harmoniously to elevate this tart into a memorable creation.
- Ricotta cheese: Brings a light, creamy texture that softens the richness of cream cheese.
- Cream cheese, softened: Adds a velvety depth and smoothness essential for a luscious filling.
- Granulated sugar: Sweetens the tart just right without overpowering the lemon’s bright notes.
- Large eggs: Provide structure and help the filling set perfectly in the oven.
- Lemon zest: Infuses the dessert with aromatic citrus oils for an enticing lemon flavor burst.
- Freshly squeezed lemon juice: Gives a tangy, refreshing zing that lifts the whole tart.
- Vanilla extract: Adds warmth and balances the tartness with subtle sweetness.
- Salt: Enhances all the flavors and brightens the overall profile.
- Crushed graham crackers: Form the crust—offering a buttery, slightly sweet foundation with a delightful crunch.
- Unsalted butter, melted: Binds the crust ingredients together while adding richness.
How to Make Ricotta and Cream Cheese Lemon Tart Recipe
Step 1: Prepare Your Oven and Tart Pan
Start by preheating your oven to 325°F (160°C) and lightly greasing a 9-inch tart pan with a removable bottom. This ensures that the tart bakes evenly and comes out cleanly when it’s time to serve, keeping your crust intact and beautifully presented.
Step 2: Make the Graham Cracker Crust
Combine the crushed graham crackers with melted butter in a medium bowl. Stir the mixture until it resembles wet sand—this texture helps the crust hold together without being too dense or crumbly. Then firmly press the mixture into the bottom of the prepared tart pan, creating an even layer. Pop it in the refrigerator to chill and set while you whip up the filling.
Step 3: Create the Creamy Cheese Filling
In a large bowl, beat together ricotta and softened cream cheese until smooth and creamy—no lumps allowed! Adding the ricotta lightens the mixture, giving the filling a unique airy richness. Next, blend in the granulated sugar until fully incorporated for that perfect touch of sweetness.
Step 4: Incorporate Eggs for Structure
Add the eggs one at a time, beating thoroughly after each addition to ensure they’re evenly mixed. This gradual process helps build the custard-like texture that will set beautifully during baking and keeps the filling silky smooth.
Step 5: Flavor It Up with Lemon and Vanilla
Stir in the fresh lemon zest, lemon juice, vanilla extract, and salt until the batter is perfectly combined. This is where the tart truly shines, balancing the richness of the cheese with bright citrus notes and a hint of warmth from the vanilla.
Step 6: Assemble and Bake
Pour the luscious filling over your chilled crust, smoothing it evenly with a spatula. Bake for 35 to 40 minutes, keeping an eye out for the edges to be set while the center still jiggles gently—that’s the ideal consistency that will firm up when chilled.
Step 7: Chill and Serve
Allow the tart to cool to room temperature before transferring it to the refrigerator for at least two hours. This chilling step is key to developing the perfect texture and flavor balance. When fully set, carefully remove the tart from the pan, slice it, and prepare for blissful bites!
How to Serve Ricotta and Cream Cheese Lemon Tart Recipe
Garnishes
Enhance the beauty and flavor of your Ricotta and Cream Cheese Lemon Tart Recipe with a simple dusting of powdered sugar, a few fresh lemon slices, or a sprinkle of finely chopped toasted almonds. Mint leaves add a refreshing burst of color and a touch of herbal brightness that complements the tart’s citrus charm.
Side Dishes
This tart pairs wonderfully with a light accompaniment such as fresh berries or a dollop of whipped cream that balances its richness. A cup of fragrant Earl Grey tea or a chilled glass of sparkling wine can elevate the experience, turning a simple dessert into a sophisticated indulgence.
Creative Ways to Present
Think outside the box by serving individual mini tarts or layered parfaits using the filling and crushed graham crackers for a casual gathering. You can also drizzle a raspberry coulis over the slices for a vibrant flavor twist and stunning presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Ricotta and Cream Cheese Lemon Tart Recipe tightly covered in the refrigerator for up to 3 days. This keeps the filling creamy and the crust crisp, so every bite remains just as delightful as the first.
Freezing
If you want to save the tart for later, you can freeze it wrapped securely in plastic wrap and foil for up to one month. Thaw it overnight in the refrigerator and enjoy a slice as fresh and vibrant as your initial baking day.
Reheating
This tart is best enjoyed chilled, so there’s no need to reheat. If preferred, allow it to come to room temperature for about 15 minutes before serving to unlock its full flavor and creamy texture.
FAQs
Can I use only ricotta or only cream cheese in this tart?
While you can make the tart with just one of the cheeses, combining ricotta and cream cheese creates a wonderful balance of lightness and creaminess that’s difficult to achieve with only one. The ricotta keeps it airy, while the cream cheese offers richness.
Is this tart gluten-free?
Traditional graham crackers contain gluten, but you can substitute gluten-free graham crackers or cookies to make this tart suitable for a gluten-free diet without sacrificing the delicious crust texture.
How can I make the tart more lemony?
For an extra lemon punch, you can increase the lemon zest slightly or add a tablespoon more fresh lemon juice. Just be careful not to add too much liquid, as it could affect the tart’s ability to set properly.
What if I don’t have a tart pan with removable bottom?
A springform pan or a regular pie dish can be used as alternatives, though removing the tart neatly might be a bit trickier. You can serve it directly from the pan if needed, and it will taste just as amazing.
Can I prepare the tart a day ahead?
Absolutely! This tart actually benefits from chilling overnight since it allows the flavors to meld beautifully and the filling to firm up perfectly. Just cover it tightly in the refrigerator.
Final Thoughts
This Ricotta and Cream Cheese Lemon Tart Recipe is a true gem that combines ease, taste, and elegance in one unforgettable dessert. Whether you’re baking for family, friends, or just treating yourself, its bright flavor and creamy texture will quickly become a beloved classic. Trust me, once you try this tart, it will have a permanent spot in your recipe collection ready to impress every time.
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Ricotta and Cream Cheese Lemon Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 60 minutes (includes chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and tangy Ricotta and Cream Cheese Tart with a zesty lemon flavor, featuring a buttery graham cracker crust. This tart is smooth, refreshing, and perfect for a delightful dessert that combines the richness of ricotta and cream cheese with the bright notes of fresh lemon.
Ingredients
Crust
- 1 1/2 cups crushed graham crackers
- 1/4 cup unsalted butter, melted
Filling
- 1 cup ricotta cheese
- 1 cup cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch tart pan with a removable bottom to ensure easy removal of the tart after baking.
- Make the Crust Mixture: In a medium mixing bowl, combine the crushed graham crackers with the melted butter. Mix well until the texture resembles wet sand, ensuring the butter evenly coats the crumbs.
- Form the Crust: Press the graham cracker mixture evenly onto the bottom of the prepared tart pan, creating a firm and even crust layer. Place the crust in the refrigerator to chill and set while preparing the filling.
- Beat Cheeses: In a large mixing bowl, beat together the ricotta cheese and cream cheese until smooth and creamy with no lumps, creating a rich base for the tart filling.
- Add Sugar: Add the granulated sugar to the cheese mixture and continue beating until fully combined and smooth, enhancing the tart’s sweetness.
- Incorporate Eggs: Add the eggs one at a time to the cheese mixture, beating well after each addition to create a smooth, homogenous filling.
- Flavor the Filling: Stir in the lemon zest, freshly squeezed lemon juice, vanilla extract, and salt until the mixture is completely smooth and well combined, giving the tart its distinctive lemon flavor.
- Pour Filling: Pour the prepared cheese filling over the chilled crust in the tart pan and spread it evenly for a uniform bake.
- Bake the Tart: Bake in the preheated oven for 35-40 minutes, or until the filling is just set but still slightly jiggles in the center, indicating a creamy consistency.
- Cool the Tart: Remove the tart from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to chill and fully set the filling.
- Serve: Once chilled, carefully remove the tart from the pan, slice into portions, and serve chilled for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Chilling the crust before adding the filling helps prevent it from becoming soggy.
- The tart should be slightly jiggly in the center when done baking to ensure a creamy texture once chilled.
- Use fresh lemon juice and zest for the brightest citrus flavor.
- This tart is best served chilled and can be stored in the refrigerator for up to 3 days.
