Lemonade Cheesecake Tart

By Texaschef11

Ingredients

• 1 1/2 sleeves graham crackers
• 5 Tbsp butter, melted
• zest of 2 lemons, divided
• 1 cup whole milk ricotta
• 3 oz fresh lemon juice (or frozen lemonade concentrate, thawed)
• 1 egg
• 2 Tbsp sugar
• 3 Tbsp flour
• Whipped cream and mint, for serving

Preparation

Step 1

Preheat oven to 375.
Process graham crackers into fine crumbs and stream in melted butter and the zest of 1 lemon, until evenly moist and crumbly.
Evenly press crumbs into the bottoms and up the sides of a greased 9-inch tart pan
Bake for 5-7 minutes and let cool completely.
Reduce oven to 350.
Mix ricotta, lemon juice, lemon zest, egg, sugar and flour on medium speed for 2 minutes, stopping to scrape down the sides of the bowl once.
Pour into crust and bake ~20 minutes, until the center is just set.
Cool completely and refrigerate until cold.
Serve garnished with whipped cream and mint leaves.