Monday, September 19, 2011

Lemon Ginger Cheesecake Tart

Any time I pull my tart pan out of the cupboard I know it's going to be good.  My mother recently came back from a jaunt to England (our homeland!) and she came back with this little ditty of a recipe. 

We skype when she comes back from trips, seeing as she lives 1,675 miles away from me, and recites ingredient lists and recipes that she's acquired. 

I had a hankering. 

I grabbed my piece of paper and proceeded to make one of the best lemon cheese cake tarts I've had in a very long time.  

I'm going to share it with you. 

In a tart pan; 

Press a ginger snap crust ( 1 1/2-2 cups ginger snaps and  1/4 cup butter)

In a separate bowl, combine: 

1 tub marscapone
1 tin sweetened condensed milk
zest and juice of 3 lemons. 

Shove it in the fridge to set.  Eat, Enjoy, Repeat. 

Truly, that's IT!  Here's the beauty shots.

My tart pan, I love thee.  I sprayed it but I don't think I needed to.  I shoved a couple of handfuls of ginger snaps in the cuisinart, just shy of 2 cups ground, and added enough soft butter to make it crumbly, again about 1/2 a stick of butter.

I pressed it into the tart pan, looks like fudge!

I mixed the marscapone, zest and juice in the cuisinart to remove lumps and then added the condensed milk.


Mmm, creamy deliciousness, it's thickening already.


Poured it into the pan and off to the fridge.  (the dark flecks are ginger crust edge that somehow managed to flick over when I spread the filling around)


I broke in when it was soft set, willing itself to stay together.  Ridiculous good.  The ginger crust really adds something special and goes beautifully with the tart TART lemon flavor and the creaminess, well, it's one of those desserts you take a bite of and then stop, and really, truly, enjoy the moment.


I took half to a friend who was equally as delighted with it.  I am going to try it next time with regular cream cheese with a little cream added to mimics the marscapone which could be prohibitively expensive to whip this up sometimes and we can't have you NOT make it because of the cream cheese ;) 

Make it, enjoy it, and let's send a resounding "oooooooooh yummmy, thanks!" for my mum. 


p.s.  I wonder what other recipe tidbits she brought back?