Set to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
Prepare the crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press mixture evenly into the bottom (and slightly up the sides) of the tart pan.
Bake for 8–10 minutes, then let cool slightly.
Make the filling:
Beat cream cheese and sugar until smooth.
Add vanilla and eggs, one at a time, mixing gently.
Stir in sour cream if using.
Pour the filling into the cooled crust and smooth the top.
Bake the tart:
Bake for 25–30 minutes, until the edges are set but the center is slightly jiggly.
Cool to room temperature, then chill in the fridge for 2–3 hours or until fully set.
Decorate and serve:
Top with fresh berries, fruit compote, or chocolate drizzle.
Slice carefully and serve chilled.
💡 Tips
To prevent cracking, bake in a water bath or place a small pan of water in the oven to add moisture.
Can be made a day ahead — chilling enhances the flavor and texture.
For a citrusy twist, add 1 teaspoon lemon zest to the filling.
Mini tart pans can be used to make individual servings for parties or special occasions.
If you want, I can also give you a no-bake version of this cheesecake tart that sets in the fridge in under 2 hours — creamy and delicious without turning on the oven. Do you want me to do that?
