Lemony Cheese Tart with Sour-Cream Glaze

Name: Lemony Cheese Tart with Sour-Cream Glaze
Yield: Makes one 11-inch (28-cm) tart, about 10 servings
Cuisine: United States
Ingredients: 1 teaspoon vanilla extract; 1 cup sour cream; ½ cup sugar; 3 tablespoons sugar; 16 ounces (450 grams) cream cheese, softened to room temperature; One 11-inch (28-cm) tart crust, unbaked, made from Sweet Tart Dough; 2 large egg yolks; 2 teaspoons finely grated lemon zest; 2 large eggs

Preparation info

Makes one 11 inch 28 cm ) tart, about
10
servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

I remember a pineapple cheese pie recipe that circulated in the 1950s, and it had a filling and glaze similar to this one. Somehow I don’t miss the canned pineapple from the old recipe, but it would be fun to serve some lightly sugared mixed berries with this.

Ingredients

Filling

16 ounces (450 grams) cream cheese, softened to room temperature
½ cup sugar
1

Americas
United States
Dessert
Vegetarian

Method

Set a rack on the lowest level of the oven and preheat to 325° (160°C).
Beat the cream cheese and sugar in the howl of an electric mixer set on low speed, using the paddle attachment. Beat for 1 minute, or until the mixture is smooth. Stop the mixer and scrape down the howl and paddle.
Add the vanilla, lemon zest, and one of the eggs. Beat on low spee