Belgian cheese tart

Yield: 8 servings

Measure Ingredient
\N \N Shortbread; See Recipe # 22
½ pounds Cream Cheese
3 tablespoons Confectioners' Sugar
1 teaspoon Lemon Juice
2 \N Eggs; Large
⅔ cup Heavy Cream



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. Submitted By MICHELLE BRUCE On 03-30-95

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