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.
Ingredients
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
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