Raspberry Lemon Cheesecake Tart
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
Pages: 1 2