Description
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
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch tart pan with removable bottom.
- Mix graham cracker crumbs with melted butter. Press firmly into the tart pan to form a crust. Bake for 8–10 minutes, then cool.
- 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.
- Pour filling into cooled crust and smooth the top.
- Bake for 25–30 minutes, until edges are set and center slightly jiggles. Cool to room temperature, then chill at least 2 hours.
- Top with fresh raspberries and dust with powdered sugar.
- 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.