{"id":45744,"date":"2025-02-13T14:14:58","date_gmt":"2025-02-13T20:14:58","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=45744"},"modified":"2025-02-13T14:15:00","modified_gmt":"2025-02-13T20:15:00","slug":"cheesecake-tart-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/cheesecake-tart-recipe\/","title":{"rendered":"Lemony Cheesecake Tart with Pistachio Crust"},"content":{"rendered":"\n
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I’m so excited to share this cheesecake tart recipe with you today!<\/strong> The inside is creamy, lemony, sweet yet tangy, and luscious. The press-in crust is tender, lightly buttery, and punctuated with tiny bits of pistachios. (It happens to be gluten-free, too.)<\/p>\n\n\n\n

The combination yields a special-occasion tart that is bright and decadent but not overwhelmingly so. Unlike a giant slice of cheesecake, this cheesecake tart has a low profile and reasonable proportions. <\/p>\n\n\n\n

It took me nine tries<\/em> to perfect this recipe, but it’s an absolute winner—and it’s straightforward to make! Trust me, you can do this. <\/p>\n\n\n\n\n\n\n\n

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This cheesecake tart recipe was inspired by my favorite local dessert,<\/strong> the goat cheese and pistachio tart at French Market<\/a>. I’ve always wanted to recreate it. <\/p>\n\n\n\n

This recipe is not an exact copy—it’s more lemony and made with cream cheese instead of goat cheese—but it’s an equally satisfying homemade alternative. My family adores it, toddler included, and my in-laws were thrilled to inherit several iterations. <\/p>\n\n\n\n

This tart would be the perfect dessert for any special occasion,<\/strong> including Valentine’s Day, Mother’s Day, and Easter. I might even request it for my birthday this year. Why not? <\/p>\n\n\n\n

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Before You Get Started<\/h2>\n\n\n\n

Required equipment<\/h3>\n\n\n\n

To make this recipe, you’ll need a 9-inch tart pan<\/a> with a removable base, a food processor<\/a> for the pistachio-oat crust, and a hand mixer<\/a> for the filling (if you don’t have a hand mixer, you can probably use a stand mixer, food processor, or immersion blender). <\/p>\n\n\n\n

Don’t let it stick to the pan<\/h3>\n\n\n\n

To ensure that your tart doesn’t stick to the pan, heavily grease your tart pan with butter and cut a round of parchment paper to fit neatly inside the base. <\/p>\n\n\n\n

Chill before serving<\/h3>\n\n\n\n

Once baked, you’ll need to let the tart chill before slicing. If you try to cut it too soon, the filling won’t be fully set. This is a great recipe to make the night before or several hours in advance. <\/p>\n\n\n\n

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How to Make Cheesecake Tart<\/h2>\n\n\n\n

You’ll find the full recipe below. Here’s a brief preview, plus a step-by-step video. <\/p>\n\n\n\n

1) Make the crust<\/h3>\n\n\n\n

I’m delighted with how the crust comes together in the food processor. First, you’ll process old-fashioned oats<\/strong> into flour, then add pistachios<\/strong> and process until the mixture looks sandy. Pour this mixture into a bowl, then combine softened butter<\/strong> and sugar<\/strong> and process until the sugar has dissolved into the butter. Pour the pistachio-oat mixture back in and process until combined. <\/p>\n\n\n\n

2) Bake the crust<\/h3>\n\n\n\n

Pour the dough into the tart pan and press it evenly across the base and sides. Prick the bottom all over with a fork to prevent it from bubbling excessively in the oven. Bake until firm. <\/p>\n\n\n\n

3) Make the filling<\/h3>\n\n\n\n

Use an electric mixer to whip cream cheese, sugar, lemon zest and juice, vanilla,<\/strong> and salt<\/strong> until it’s smooth and fluffy. Mix in the egg, then pour the mixture into the cooled tart crust. <\/p>\n\n\n\n

4) Bake, then cool <\/h3>\n\n\n\n

Bake until the tart is set around the edges and slightly wiggly in the center. Let it cool at room temperature, then transfer it to the refrigerator to chill thoroughly. <\/p>\n\n\n\n

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    Watch How to Make Cheesecake Tart<\/h3>\n\n\n\n
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    More Creamy Desserts to Try<\/h2>\n\n\n\n

    If you love this tart, you’ll also enjoy these dessert recipes<\/a>: <\/p>\n\n\n\n