Cheesecake Tart with Fresh Raspberries

Cheesecake Tart with Fresh Raspberries

Looking for a dessert that combines the creamy richness of cheesecake with the elegance of a tart? This Cheesecake Tart with Fresh Raspberries is a beautiful and delicious treat that’s perfect for any occasion. A crisp pie crust serves as the base for a luscious cheesecake filling, all topped with fresh raspberries and a dusting of powdered sugar. This simple yet stunning dessert is sure to impress your guests or add a special touch to any gathering.

Ingredients:

• 1 standard pie crust, homemade or store-bought
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tbsp heavy cream
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 large egg
• 12 oz fresh raspberries (Driscoll’s preferred)
• Powdered sugar, for dusting

Directions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Lightly grease a 14×5-inch rectangular tart pan with a removable bottom. If you don’t have a rectangular pan, a round tart pan works just as well.
2. Prepare the Pie Crust:
   • Roll out the pie crust to fit the pan, pressing it firmly into place. Be sure to trim any excess crust hanging over the edges.
   • Use a fork to prick the surface of the dough to prevent bubbling during baking.
   • Bake the crust for 20 minutes until lightly golden. Remove from the oven and set aside.
3. Make the Cheesecake Filling:
   • While the crust is baking, beat the softened cream cheese in a large bowl until smooth and creamy.
   • Add the granulated sugar, salt, and vanilla extract, mixing until well incorporated.
   • Stir in the heavy cream and finally, add the egg, mixing just until combined. Be careful not to overmix, as this can create cracks in the cheesecake as it bakes.
4. Fill and Bake the Tart:
   • Reduce the oven temperature to 325°F (160°C).
   • Pour the cheesecake filling over the pre-baked crust, spreading it evenly.
   • Bake for another 20 minutes or until the center is set but still slightly jiggly. It will continue to firm up as it cools.
5. Cool and Chill the Tart:
   • Let the tart cool on a wire rack until it reaches room temperature.
   • Transfer it to the refrigerator and chill for at least 2 hours to allow the cheesecake to set completely.
6. Top with Fresh Raspberries:
   • Once fully chilled, top the cheesecake tart with fresh raspberries, arranging them in a decorative pattern if desired.
   • Dust with powdered sugar just before serving for an elegant finish.

Quick Recipe Facts:

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes (plus chilling time)
• Servings: 8
• Calories: 280 kcal per serving

Tips for Success:

• Don’t Overmix the Filling: When adding the egg, mix only until just combined to avoid incorporating too much air, which can cause cracks in the cheesecake as it bakes.
• Chill Completely: Be sure to chill the tart for at least 2 hours in the refrigerator for the best texture. This also makes it easier to slice.
• Raspberry Topping: Fresh raspberries add a vibrant touch, but you can also substitute with other berries like blueberries or strawberries for a different flavor profile.

Why You’ll Love This Recipe:

• Light and Refreshing: The combination of creamy cheesecake and tangy fresh raspberries creates a light, refreshing dessert.
• Elegant Presentation: The tart looks as good as it tastes, making it perfect for special occasions, holidays, or dinner parties.
• Easy to Make: With simple ingredients and steps, this tart is easy enough for a novice baker but impressive enough for experienced cooks.

Whether you’re serving it for a summer gathering or as a show-stopping dessert for a dinner party, this Cheesecake Tart with Fresh Raspberries is sure to delight everyone at the table!

Cheesecake Tart with Fresh Raspberries

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• Author: Dulcia
• Total Time: 55 minutes
• Yield: 8 1x

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Description

This elegant Cheesecake Tart with Fresh Raspberries combines a creamy, luscious cheesecake filling with a buttery pie crust and the bright, tangy sweetness of fresh raspberries. It’s a simple yet decadent dessert that’s perfect for impressing guests at any gathering or indulging in a quiet treat at home.

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Ingredients

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1 standard pie crust, homemade or store-bought8 oz cream cheese, softened
1/4 cup granulated sugar
2 Tbsp heavy cream
1/4 tsp salt
1/2 tsp vanilla extract
1 large egg
12 oz fresh raspberries (Driscoll’s preferred)
Powdered sugar, for dusting

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Instructions

Preheat your oven to 350°F (175°C).
Lightly grease a 14×5-inch rectangular tart pan with a removable bottom. Roll out the pie crust to fit the pan, pressing it into place. Use a fork to prick the entire surface of the dough to prevent bubbling. Bake for 20 minutes.
While the crust bakes, beat the softened cream cheese in a large bowl until smooth. Mix in the granulated sugar, salt, and vanilla extract, then add the heavy cream. Lastly, stir in the egg until just combined. Be careful not to overmix.
Remove the pie crust from the oven and reduce the oven temperature to 325°F (160°C).
Spread the cheesecake filling evenly over the pre-baked crust. Bake for another 20 minutes or until the center is set but still slightly jiggly.
Cool the tart on a wire rack until it reaches room temperature. Transfer to the refrigerator to chill completely for at least 2 hours.
Once chilled, top with fresh raspberries and dust with powdered sugar before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 280