Cheese Tart is a creamy and velvety cheese filling that is nestled on a flaky cream cheese pie crust.
Pre-bake the crust at 425 F for 15 minutes or until the crust is lightly golden. Set aside.
In a double boiler, melt the butter and cream cheese together with the milk, cream and sugar. Once the mixture is smooth and the texture is slightly thicker than that of a whipping cream, turn off heat. Stir in the egg, cornstarch, lemon juice and salt. Whisk the mixture until the cornstarch is dissolved and all the ingredients are incorporated. Remove mixture from the double boiler set up and allow to cool slightly. You can cover it with plastic and refrigerate while you preheat the oven.
Preheat oven to 425 F. Set the pan with the crust on a baking sheet so you can easily put it inside the oven. Pour the filling into the pie shell and bake for 15 minutes or so, or until the center looks almost set.