Cheesecake Tart Recipe

Preheat the oven to 350°F (175°C). Place a 9-inch tart pan with removable bottom on a baking sheet (makes handling easier).

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Pour in melted butter and mix until all crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the tart pan using the bottom of a measuring cup or a flat glass to create a compact crust (about 1/4–1/2 inch thick).

Bake the crust for 8–10 minutes until fragrant and set. Remove from oven and cool slightly while you prepare the filling. Lower oven temperature to 325°F (160°C).

Bring ingredients to room temperature

Ensure cream cheese and eggs are at room temperature so the filling will be smooth and lump-free. If needed, let them sit on the counter 30–60 minutes.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and electric hand mixer), beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add the granulated sugar and beat on medium-low until incorporated and slightly smooth, about 1–2 minutes. Scrape the bowl.

Add eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix or whip air into the batter.

Mix in the sour cream, vanilla extract, lemon zest (if using), flour (or cornstarch) and salt on low speed until evenly combined and the batter is smooth. Scrape the bowl and finish folding gently by hand if necessary to eliminate any small lumps.

Pour the filling into the slightly cooled tart crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake at 325°F (160°C) for 25–35 minutes, or until the edges are set and the center still has a slight wobble (it will continue to set as it cools). Rotate the pan halfway through baking for even browning.

Turn off the oven, crack the oven door and let the tart sit inside for 30 minutes to cool gradually—this helps prevent cracking. Then remove the tart and cool completely on a wire rack for at least 1 hour.

Refrigerate the tart for at least 4 hours, preferably overnight, to fully set and develop flavor.

If using a sour-cream topping, whisk together the 1/2 cup sour cream and 1 tablespoon powdered sugar until smooth. Spread the topping evenly over the chilled cheesecake tart.

Arrange fresh berries or spoon fruit compote over the tart or serve on the side. Chill briefly (15–30 minutes) to set the topping, then remove the tart from the tart pan and transfer to a serving plate.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Store leftover tart covered in the refrigerator for up to 4 days.