Description
Raspberry cheesecake tart brings Italian elegance to classic dessert lovers. Silky cream cheese nestles in buttery crust, crowned with jewel-like fresh raspberries that promise sweet summer memories with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 standard pie crust (homemade or store-bought)
- 8 ounces (226 grams) cream cheese, softened
- 12 ounces (340 grams) fresh raspberries (Driscoll’s preferred)
Sweeteners and Binding Ingredients:
- ¼ cup (50 grams) granulated sugar
- 1 large egg
Flavor Enhancers and Seasonings:
- 2 tablespoons (30 milliliters) heavy cream
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Garnish:
- Powdered sugar, for dusting
Instructions
- Create a smooth, even base by carefully rolling out the pie crust to perfectly fit the rectangular tart pan, ensuring complete coverage of the bottom and sides.
- Perforate the entire dough surface with a fork to prevent unwanted air bubbles during initial baking.
- Bake the naked crust in a preheated oven until it develops a light golden hue, establishing a sturdy foundation for the creamy filling.
- In a spacious mixing bowl, transform the cream cheese into a silky, lump-free mixture through vigorous beating.
- Incorporate granulated sugar, a whisper of salt, and fragrant vanilla extract, blending them seamlessly into the cream cheese.
- Gently fold in heavy cream, creating a luxurious, velvety texture that promises decadent smoothness.
- Delicately integrate the egg, stirring with minimal manipulation to maintain the filling’s delicate structure.
- Lower the oven temperature to ensure gentle, even cooking of the delicate cheesecake filling.
- Distribute the creamy mixture uniformly across the pre-baked crust, creating an elegant, level surface.
- Bake until the filling achieves a subtle firmness – set around the edges but with a gentle jiggle in the center.
- Allow the tart to cool naturally on a wire rack, bringing it to room temperature and releasing initial heat.
- Refrigerate the tart for several hours, enabling the filling to set completely and develop a rich, dense consistency.
- Before serving, adorn the chilled tart with vibrant, fresh raspberries and dust with a delicate veil of powdered sugar.
Notes
- Prepare your workspace by having all ingredients at room temperature for smoother mixing and better texture.
- Precision matters when pricking the pie crust to prevent air bubbles and ensure an even, crisp base.
- Avoid overmixing the cheesecake filling to maintain a silky, light consistency that doesn’t become dense or tough.
- Check the tart’s doneness by gently shaking the pan – the center should wobble slightly but not be liquid.
- Refrigeration is crucial for setting the cheesecake’s structure and intensifying its rich, creamy flavor.
- Fresh raspberries add a vibrant, tangy contrast to the sweet, smooth cheesecake filling, creating a delightful balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg