Lemonade Cheesecake Tart

by Shawnda on April 28, 2011

in Pies and Tarts

Lemonade Cheesecake Tart

We’ve been enjoying plenty of light, citrusy desserts and drinks lately. The weather is absolutely perfect to hang out on the patio with a carafe of watermelon lemonade (or margaritas) and strawberry lemonade cupcakes.

Citrus anything (tequila optional) is one of our favorite treats to take out to the patio after a long day working. Or in my case, momming. Which is exactly like working, only with more teething and laundry than conference calls and budget meetings. But only slightly fewer conference calls and budget meetings.

I had intended to make a Pink Lemonade Cheesecake Tart but changed my mind at the last minute. But that’s okay because a cold wedge of light, plain lemony cheesecake topped with a fluffy dollop of whipped cream is the perfect spring afternoon treat. Especially with a tall glass of ice cold pink lemonade :)

Lemonade Cheesecake Tart

I only made half the filling because I know from a previous boil-over disasterexperience that my tart pan is a little on the short side. If you’re using a standard 9″ pie pan, you could double the recipe below with no problems for a full pie-sized cheesecake. But I think the tart approach is wonderful.

Lemonade Cheesecake Tart

It doesn't take long to make your own graham cracker crust, but you can always purchase a premade crust if desired. Pink lemonade concentrate (thawed) can be substituted for the lemon juice for a pink lemonade treat.

Ingredients

  • 1 1/2 sleeves graham crackers
  • 5 Tbsp butter, melted
  • zest of 2 lemons, divided
  • 1 cup whole milk ricotta
  • 3 oz fresh lemon juice (or frozen lemonade concentrate, thawed)
  • 1 egg
  • 2 Tbsp sugar
  • 3 Tbsp flour
  • Whipped cream and mint, for serving

Instructions

  1. Preheat oven to 375.
  2. Process graham crackers into fine crumbs and stream in melted butter and the zest of 1 lemon, until evenly moist and crumbly.
  3. Evenly press crumbs into the bottoms and up the sides of a greased 9-inch tart pan
  4. Bake for 5-7 minutes and let cool completely.
  5. Reduce oven to 350.
  6. Mix ricotta, lemon juice, lemon zest, egg, sugar and flour on medium speed for 2 minutes, stopping to scrape down the sides of the bowl once.
  7. Pour into crust and bake ~20 minutes, until the center is just set.
  8. Cool completely and refrigerate until cold.
  9. Serve garnished with whipped cream and mint leaves.

Notes

Yields: 8

Adapted from Sargento Cheese

Estimated time: 40 minutes

This post was sponsored by Sargento Cheese. Confections of a Foodie Bride has partnered with Sargento to share recipes highlighting their cheeses. I was compensated for the ingredients used and my time. As always, all opinions are expressed are mine.

{ 13 comments… read them below or add one }

1 Shine April 28, 2011 at 3:38 am

This looks so refreshing! I am definitely saving this for when the nicer weather comes our way too.

This is the first time I am seeing your blog with the new layout (I usually catch up on a few posts at a time) and it is just gorgeous. Congrats on the switch!

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2 foodiebride April 28, 2011 at 5:31 am

@Shine, Thank you! We really like it, too :)

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3 Lauren at Keep It Sweet April 28, 2011 at 4:59 am

Such a pretty tart!

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4 Blog is the New Black April 28, 2011 at 5:04 am

I’ve never made a cheesecake, but this looks great. Pretty!

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5 Kim (Feed Me, Seymour) April 28, 2011 at 5:48 am

I am of the camp that believes being a mom is actually harder than a full time job! And so hats off to you for finding the time to make such wonderful treats all the time and sharing them with us. Oh, and especially thanks for sharing this one… Lemon and cheesecake are my two weaknesses and you’ve combined them into an amazing dish. Dangerous for me, I’ll eat the whole thing in one sitting!!

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6 megan @ whatmegansmaking April 28, 2011 at 9:04 am

This looks perfect! I like your tart approach too :)

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7 vanillasugarblog April 28, 2011 at 9:16 am

never made lemonade cheesecake. but now i must, even with the strawberry twist in it. great idea!

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8 Gwenevere April 28, 2011 at 10:53 am

Mothers day dessert idea…DONE!

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9 Inna April 28, 2011 at 10:53 am

What a beautiful spring tart! My husband isn’t a huge fan of dessert, but cheesecake is one thing that he will tolerate. Definitely going to give this recipe a try!

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10 Joanne April 28, 2011 at 1:53 pm

Citruses definitely has a way of brightening up each and every day and really making it seem like you’re on a tropical isle somewhere. This tart looks delicious! Love that it has ricotta in it!

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11 foodfashionandflow April 28, 2011 at 3:58 pm

This looks so delicious! I love citrus desserts and they are always refreshing and perfect for warm weather. This looks so yummy I can’t wait to try it!

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12 Sarah April 29, 2011 at 2:17 pm

The weather has been making me salivate at the thought or citrus desserts these days. I could probably eat a whole one of these cheesecakes myself…

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13 Avanika (Yumsilicious Bakes) May 4, 2011 at 1:56 pm

Loving the new look, it’s so much cleaner. This tart sounds amazing, so summery. Can’t wait to try it :)

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