Raspberry Lemon Cheesecake Tart

Raspberry Lemon Cheesecake Tart 

Raspberry Lemon Cheesecake Tart

Raspberry Lemon Cheesecake Tart 

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C).
    • In a medium bowl, mix the graham cracker crumbs and sugar, then pour in the melted butter and stir until the crumbs are evenly coated.
    • Press the mixture into a 9-inch tart pan with a removable bottom, pressing it firmly along the base and up the sides.
    • Bake for 8-10 minutes, then set aside to cool.
  2. Make the Cheesecake Filling:
    • In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
    • Add the lemon juice, lemon zest, and vanilla extract, mixing until fully combined. Add the egg and mix just until incorporated.
  3. Bake the Cheesecake:
    • Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
    • Bake for 18-20 minutes, or until the filling is set but still slightly wobbly in the center.
    • Allow the tart to cool to room temperature, then chill in the refrigerator for at least 1-2 hours.
  4. Add the Raspberry Topping:
    • Arrange fresh raspberries on top of the chilled cheesecake filling in a circular pattern.
    • Lightly brush the raspberries with melted raspberry jam to give them a beautiful glaze.
  5. Garnish and Serve:
    • Before serving, dust with powdered sugar if desired. Slice and enjoy!

Tips

  • Make-Ahead: This tart can be made a day in advance and kept refrigerated.
  • Crust Alternatives: You can use a shortbread crust instead of graham crackers for a different flavor.
  • Berry Options: Substitute raspberries with strawberries, blueberries, or blackberries, depending on your preference.

This tart is a refreshing and elegant dessert that’s sure to impress! Enjoy!

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