This post was originally published on this site
I’m so excited to share this cheesecake tart recipe with you today! 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.)
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.
It took me nine tries to perfect this recipe, but it’s an absolute winner—and it’s straightforward to make! Trust me, you can do this.
The post Lemony Cheesecake Tart with Pistachio Crust appeared first on Cookie and Kate.
