Irresistibly Raspberry Cheesecake Tart
A luscious cheesecake tart topped with fresh raspberries, combining creamy, protein-rich filling with a buttery, flaky crust and bright fruity notes. Simple to prepare, this dessert is perfect for everyday enjoyment or special occasions.
Equipment
- 1 14x5-inch rectangular tart pan with removable bottom
- 1 Stand Mixer
- 1 Wire cooling rack
- 1 Rolling Pin
Ingredients
- 1 standard pie crust homemade or store-bought
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 2 tbsp heavy cream
- ¼ tsp salt
- ½ tsp vanilla extract
- 1 large egg
- 12 oz fresh raspberries
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Tart Pan: Preheat your oven to 350°F (175°C). Lightly grease a 14x5-inch rectangular tart pan that has a removable bottom to ensure easy release after baking.
- Fit and Blind-Bake the Crust: Roll out your pie dough to fit the tart pan, pressing it gently and evenly into the edges. Use a fork to prick holes all over the surface of the dough — this prevents bubbling during baking. Place the crust in the oven and bake for about 20 minutes until it turns lightly golden.
- Make the Cheesecake Filling: While the crust bakes, beat the softened cream cheese in a mixing bowl until completely smooth using a stand mixer or hand mixer. Gradually add the sugar, salt, and vanilla extract, mixing until well combined. Pour in the heavy cream and continue mixing, then finally add the egg, blending just until the batter is uniform and creamy.
- Adjust Oven Temperature: Once the crust is pre-baked, remove it from the oven and lower the oven temperature to 325°F (160°C) to prepare for baking the filling.
- Fill and Bake the Tart: Evenly spread the cheesecake mixture into the warm crust, smoothing the surface gently with a spatula. Bake for an additional 20 minutes, or until the center of the tart is set but still slightly jiggly — it will firm up while cooling.
- Cool and Chill: Allow the tart to cool completely on a wire rack to room temperature.Then transfer it to the refrigerator and chill for at least two hours to set fully and develop flavor.
- Add Fresh Raspberries and Serve: Just before serving, arrange the fresh raspberries over the chilled cheesecake tart in an even layer. Dust the top lightly with powdered sugar for a beautiful finish.
Notes
- This cheesecake tart recipe is quite forgiving, but a few tips can help elevate the results. Always use cream cheese that is softened to room temperature; this ensures a smooth, lump-free filling. When blind baking the crust, pricking holes with a fork prevents air bubbles and keeps the crust flat and flaky. The tart is best baked until the center is just set but still slightly jiggly — it will firm as it cools. Use fresh, firm raspberries to avoid excess moisture on the tart’s surface, and add them just before serving for a vibrant, fresh finish. Refrigerate the tart for at least two hours to allow flavors to meld and texture to set perfectly.
