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Raspberry Lemon Cheesecake Tart

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This Raspberry Lemon Cheesecake Tart combines a buttery crust, silky lemon cheesecake filling, and fresh raspberries for a refreshing, elegant dessert.

Ingredients

Scale
  • 1 1/2 cups Graham Cracker Crumbs
  • 1/3 cup Unsalted Butter, melted
  • 16 ounces Cream Cheese, softened
  • 2/3 cup Granulated Sugar
  • 2 large Eggs
  • Zest from 2 Lemons
  • 1/4 cup Fresh Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Fresh Raspberries
  • 2 tablespoons Powdered Sugar (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch tart pan with removable bottom.
  2. Mix graham cracker crumbs with melted butter. Press firmly into the tart pan to form a crust. Bake for 8–10 minutes, then cool.
  3. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla.
  4. Pour filling into cooled crust and smooth the top.
  5. Bake for 25–30 minutes, until edges are set and center slightly jiggles. Cool to room temperature, then chill at least 2 hours.
  6. Top with fresh raspberries and dust with powdered sugar.
  7. Slice, serve chilled, and enjoy.

Notes

  • Use room temperature cream cheese for a smooth filling.
  • Chill thoroughly before slicing for clean cuts.
  • Fresh raspberries hold shape better than frozen for topping.
  • Glaze raspberries with warmed apricot jam for extra shine.

Find it online: https://deliceflash.com/raspberry-lemon-cheesecake-tart/