Lemony Cheese Tart with Sour-Cream Glaze

Preparation info
  • Makes one 11 inch 28 cm ) tart, about


    • Difficulty


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.



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


  1. Set a rack on the lowest level of the oven and preheat to 325° (160°C).
  2. 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.
  3. Add the vanilla, lemon zest, and one of the eggs. Beat on low spee