We’ve been enjoying plenty of light, citrusy desserts and drinks lately. The weather is absolutely perfect to hang out on the patio with a carafe of watermelon lemonade (or margaritas) and strawberry lemonade cupcakes.

Citrus anything (tequila optional) is one of our favorite treats to take out to the patio after a long day working. Or in my case, momming. Which is exactly like working, only with more teething and laundry than conference calls and budget meetings. But only slightly fewer conference calls and budget meetings.

I had intended to make a Pink Lemonade Cheesecake Tart but changed my mind at the last minute. But that’s okay because a cold wedge of light, plain lemony cheesecake topped with a fluffy dollop of whipped cream is the perfect spring afternoon treat. Especially with a tall glass of ice cold pink lemonade 🙂

I only made half the filling because I know from a previous boil-over disasterexperience that my tart pan is a little on the short side. If you’re using a standard 9″ pie pan, you could double the recipe below with no problems for a full pie-sized cheesecake. But I think the tart approach is wonderful.

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Lemonade Cheesecake Tart

It doesn't take long to make your own graham cracker crust, but you can always purchase a premade crust if desired. Pink lemonade concentrate (thawed) can be substituted for the lemon juice for a pink lemonade treat.

Ingredients

• 1 1/2 sleeves graham crackers
• 5 Tbsp butter, melted
• zest of 2 lemons, divided
• 1 cup whole milk ricotta
• 3 oz fresh lemon juice (or frozen lemonade concentrate, thawed)
• 1 egg
• 2 Tbsp sugar
• 3 Tbsp flour
• Whipped cream and mint, for serving

Instructions

1. Preheat oven to 375.
2. Process graham crackers into fine crumbs and stream in melted butter and the zest of 1 lemon, until evenly moist and crumbly.
3. Evenly press crumbs into the bottoms and up the sides of a greased 9-inch tart pan
4. Bake for 5-7 minutes and let cool completely.
5. Reduce oven to 350.
6. Mix ricotta, lemon juice, lemon zest, egg, sugar and flour on medium speed for 2 minutes, stopping to scrape down the sides of the bowl once.
7. Pour into crust and bake ~20 minutes, until the center is just set.
8. Cool completely and refrigerate until cold.
9. Serve garnished with whipped cream and mint leaves.

Notes

Yields: 8

Adapted from Sargento Cheese

Estimated time: 40 minutes

This post was sponsored by Sargento Cheese. Confections of a Foodie Bride has partnered with Sargento to share recipes highlighting their cheeses. I was compensated for the ingredients used and my time. As always, all opinions are expressed are mine.