I love a big, rich cheesecake as much as anyone, but sometimes you need something a little lighter. This cheesecake tart is perfect: a simple graham cracker crust is upgraded with browned butter, the creamy cheesecake filling is flavored with fresh vanilla bean, and soft, silky, just-sweet-enough roasted rhubarb adds flavor and color to this light, seasonal spring tart.
For tart crust:
10 graham crackers, finely crushed
6 tablespoons (¾ stick) butter, browned
1 tablespoon sugar
½ teaspoon fine sea salt
For cheesecake filling:
8 ounces cream cheese, room temperature
8 ounces sour cream, room temperature
½ cup white sugar
2 eggs, room temperature
Juice of ½ lemon
Zest of one lemon
Seeds of 1 vanilla bean
½ teaspoon fine sea salt
For roasted rhubarb:
12 ounces (340 grams) fresh rhubarb, leaves and stems removed
1/3 cup sugar
Juice of ½ lemon
Split vanilla bean (from the cheesecake filling)
1. To make crust: Put oven rack in middle position and preheat oven to 350°F. Lightly butter a 10-inch tart pan that has a removable bottom. Mix graham cracker crumbs, butter, sugar and salt in a bowl until fully combined, and press evenly on bottom and up sides of tart pan.
2. Bake until crisp, 12-15 minutes, then cool on a rack until room temperature, about 30 minutes.
3. To make filling: With an electric mixer, whip cream cheese and sour cream together until light and fluffy.
4. With mixer still on, add sugar, followed by eggs, lemon juice and zest, vanilla bean seeds and salt. Beat on medium-high speed until light, fluffy and smooth.
5. Pour filling into cooled tart crust and bake until puffed and set but still slightly wiggly in the center, 20-25 minutes.
6. Let tart cool until room temperature, then refrigerate for at least 2 hours and up to overnight before serving.
7. To roast rhubarb: Slice rhubarb into 2-3” lengths. Toss in baking dish with sugar, lemon juice and vanilla bean.
8. Roast on 350°F until soft and juicy, about 20-25 minutes. Let cool before arranging on top of chilled cheesecake tart. Serve.
