| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Belgian |
Cheese, Desserts, Pies |
8 |
Servings |
INGREDIENTS
|
|
Shortbread; See Recipe # 22 |
| 1/2 |
lb |
Cream Cheese |
| 3 |
tb |
Confectioners' Sugar |
| 1 |
ts |
Lemon Juice |
| 2 |
|
Eggs; Large |
| 2/3 |
c |
Heavy Cream |
INSTRUCTIONS
CRUST
TART
NOTE: As this is a tart rather than a cheesecake, you should use an 8-inch
tart pan or flan ring. Preheat the oven to 350 degrees F. In a large mixing
bowl, beat together the cheese, sugar and lemon juice until the mixture is
light and fluffy. Add the eggs, one at a time beating well after each
addition. Beat until very smooth after the last addition. Stir in the
cream and pour mixture into the prepared crust. Brush the top of the tart
with an egg and 1 TBLS of confectioners sugar that has been beaten
together. Bake for 25 minutes or until set. Cool to room temperature and
then chill before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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