Lemon Vanilla Cheesecake Tart

Place the wire rack in the middle of the oven and preheat the oven to 180°C.

Prepare a 13 by 9 inch baking dish suitable for serving.

Place the puff pastry packet on the kitchen counter to thaw.

Separate the eggs and place the yolks in a deep bowl; keep the egg whites.

Add the cream cheese, sugar, vanilla, and lemon zest to the egg yolks and mix with a wide plastic spoon until smooth and homogeneous.

On a flour-dusted surface, roll out one piece of dough to fit the baking dish and place it in the bottom to cover the base and sides.

Spread the egg and cheese mixture over the dough and level the surface.

Roll out the second piece of dough similarly and place it over the filling; press the edges lightly to seal.

Lightly beat the egg whites and brush them over the dough; sprinkle with almonds.

Bake the tart in the oven for 30 to 35 minutes or until golden brown.

Let the tart cool completely then remove from the pan.

Cut the tart into squares as desired.

For the sugar sauce, in a deep bowl combine powdered sugar, milk, and vanilla; mix with a fork until smooth and pourable.

Spread the sugar sauce over the cheesecake tart and serve immediately.