Lemon Cheesecake Speculoos Tart
Prep time: 
Cook time: 
Total time: 
Serves: 9 inch tart
A tart cheesecake in a buttery, sweet and spice flavoured cookie crust.
  • ½ Cup or 115 g of unsalted cold butter
  • 1½ Cups or 200 g of AP flour
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ground ginger powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground decorticated cardamom
  • ⅓ Cup 45 g of Confectioners sugar
  • pinch of salt
  • 2 egg yolks
  • 1 teaspoon of vanilla extract or paste
  • 2 tablespoons ice cold water
  • 250 g pack of room temperature cream cheese
  • ⅓ cup or 65 g white granulated sugar
  • 3 eggs
  • ⅓ cup freshly squeezed lemon juice (about 2 lemons)
  • Plus the rinds from the 2 lemons- about 1 tablespoon
  • ¼ cup or 30 g AP flour
  • pinch of salt
  • 1 teaspoon vanilla bean paste or extract
  1. Grate butter with box grater on biggest hole into a plastic bowl and pop in freezer uncovered
  2. Sift the AP flour, all the spices and confectioners sugar and salt into bowl or stand mixer and set aside
  3. Whisk egg yolks, vanilla and ice cold water in small bowl and set aside
  4. With paddle attachment, add the extra chilled butter into the flour/dry mix and blend on lowest setting (stir) for half a minute until the dough becomes mealy.
  5. Add the water/egg yolk mixture slowly and blend on lowest setting again until the dough comes together, about half a minute or so. Don't over blend.
  6. Once the dough looks cohesive, dump onto counter or parchment paper.
  7. Form a flat disc about 4-5 inches, double wrap with plastic and refrigerate overnight so the spices can distribute or at least 2 hours.
  8. Take the chilled dough out from fridge and let it warm up a bit
  9. Lightly flour your work counter and roll out the dough starting from middle and rolling outwards (never rolling back over) all the while lifting and rotating your dough so it doesn't stick to the counter.
  10. Roll out until the dough is about 13 inches wide
  11. Fit the dough into a 9 inch tart pan with removable bottom.
  12. Fold the extra overhang dough over inside to make the sides thicker.
  13. Take your knuckles and gently pat into all the tart groves
  14. Take a very sharp knife and trim off the access dough
  15. Line bottom of tart with parchment paper and fill with dry beans or pie weights
  16. Pop in freezer for 10 minutes
  17. In the meanwhile, place oven rack in centre of oven. Place a second rack as close and directly below the middle rack with a baking tray (read below as to why this is required)
  18. Take chilled tart shell and cover tart edges with foil then bake in preheated oven for 18 minutes
  19. Boil about 2 litres of water in a pot on stove top
  20. In the meanwhile, with paddle attachment, beat the cream cheese a couple minutes until its smooth and creamy
  21. Add the lemon juice, salt, sugar, then the eggs one at a time, scraping sides and bottom in between
  22. Blend in the flour and vanilla and lemon rinds
  23. Take the 2 litres of boiled water and pour in the empty hot baking tray in the lower rack inside the oven (this is to prevent the cheese cake from cracking)
  24. Pound the bowl of cheesecake on the counter to get any major air bubbles to pop before pouring mixture into the warm crust and bake for another 20 minutes (on top rack NOT in the water) or so or until the edges are set...center of tart will be a bit jiggly but will be intact when lightly touched.
  25. Remove from oven, let it cool before removing from pan. about 2 hours.
  26. Refrigerate before serving
  27. Can be served with more lemon rinds and a dusting of confectioners sugar.
  28. Bon app!
Recipe by STEMS & FORKS at https://www.stemsandforks.com/2017/03/lemon-cheesecake-speculoos-tart/