Recipe Card
The Cheesecake Tart with Fresh Raspberries My Guests Keep Asking For
- Prep
- 10 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 8
- Calories
- 167 kcal
- Carbs
- 13.00 g
Ingredients
- 1 standardpie crust (homemade or store bought *see notes)
- 8 ozcream cheese (softened)
- 1/4 cupgranulated sugar
- 2 Tbspheavy cream
- 1/4 tspsalt
- 1/2 tspvanilla extract
- 1 largeegg
- 12 ozfresh raspberries
- —Powdered sugar (for dusting)
Instructions
- 1
Preheat oven to 350°F.
- 2
Lightly grease a 14x5-inch rectangular tart pan with removable bottom. Roll out pie crust to fit pan. Press into pan, use a fork to prick entire surface of dough. Bake for 20 minutes.
- 3
Meanwhile, in a large bowl, beat cream cheese until completely smooth. Mix in sugar, salt, and vanilla, followed by heavy cream. Finally, mix in egg. Beat only until batter is just combined.
- 4
Remove crust from oven and reduce oven temperature to 325°F.
- 5
Spread filling into an even layer in pre-baked crust. Bake for 20 minutes or until center is set.
- 6
Cool on a wire rack until cheesecake is room temperature. Transfer to refrigerator to chill completely. Top off with raspberries. Dust with powdered sugar before serving.
- 7
Store in the refrigerator.