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
Scale
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.