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Cheesecake tart with fresh raspberries and powdered sugar on a wooden table
Alyssa

Cheesecake Tart with Fresh Raspberries

Creamy cheesecake with an all butter flaky pie crust, topped off with fresh raspberries and a dusting of sugar. A must make dessert.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 people
Course: Desserts
Cuisine: American
Calories: 167
Ingredients Equipment Method Notes

Ingredients
  

  • 1 standard pie crust homemade or store bought *see notes
  • 8 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
  • Powdered sugar for dusting

Equipment

  • 1 Tart Pan with removable bottom
  • 1 Mixer (for beating cream cheese)

Method
 

  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.

Notes

A must make dessert. Adjust sweetness to taste.