With a simple, pat-in-the-pan crust and a thin layer of light, lemon-scented cream cheese, this cheesecake tart is a lot easier to make than you might imagine The base can be baked right away, with no chilling required, and the custardy filling relies upon little more than tangy cream cheese, lemon zest and juice, sugar and eggs It’s the perfect dessert for a winter or early spring gathering, when there might not be much fresh fruit around but you’re in the mood for a bright dessert.
