Sometimes those special occasions call for an elegant dessert like this one. This tart has it all; a tender flakey crust that holds a decadently creamy cheesecake filling that’s topped with a beautifully ruby red layer of fresh raspberries. Its stunningly beautiful presentation looks so very elegant but it’s a surprisingly easy to make dessert that doesn’t require any special cake decorating skills. Even if you don’t consider yourself a baker, you can easily make this beautiful dessert, that’s sure to impress.
This blog post provides step by step instructions for making a crust from scratch, but you can most certainly use a refrigerated pie crust if you prefer. Grease the tart pan roll out the dough into a rectangular shape, and pre-bake it according to the directions on the package; then proceed with making the cheesecake filling.
TIP: A refrigerated pie crust for a 9-inch pie is the perfect size for this tart.
If you are feeling more ambitious, keep reading for the easy step by step directions for making your own crust. Using a food processor makes it super quick and easy to do and you’ll have bragging rights letting everyone know you made this tart entirely from scratch. Just wait till you see how simple it is to make the crust from scratch. I urge you to give it a try.
To make the crust:
Place the flour in a food processor.
Add the cold butter cubes.
Pulse until mixture resembles coarse sand. Add the egg yolk and pulse to combine.
Slowly add water, a little at a time while blending, until the dough comes away from the sides and forms into a ball.
Remove dough from the bowl of the food processor and shape it into a ball.
Cover the dough in plastic wrap and allow it to chill in the refrigerator for 30 minutes.
How easy wast that? The food processor does all the hard work for you. No kneading or anything difficult!!!
While the dough is chilling, preheat the oven to 450°F.
For the prettiest presentation you will want to use a tart pan like this one that has a removable bottom.
TIP: You could also make this tart in a round springform pan if you don’t have a tart pan on hand.
Grease tart pan. Set aside.
Remove dough from the fridge, unwrap chilled dough and place it on a floured work surface.
Roll the dough out into a large rectangle with a rolling pin.
Place the dough into the greased tart pan. Crimp and flute crust edges.
Prick the bottom of the crust with the tines of a fork. This prevents the crust from bubbling up as it bakes.
Bake the crust for 10 minutes. Remove crust from oven and set it aside while you prepare the filling. Reduce oven temperature to 325°F.
For the filling:
Place softened cream cheese in a mixing bowl. Beat on high until smooth.
Add sugar, salt, vanilla extract, and heavy cream. Beat on high until mixture is smooth and fluffy, about 2-3 minutes.
Add the beaten egg. Add the left over egg white as well if you made your crust from scratch. We don’t want to waste anything.
Mix on medium speed just until well combined.
Pour the filling into the pre-baked tart crust and spread it out into an even layer.
Bake for 20-25 minutes or until the center is set.
Remove tart from the oven and allow it to cool completely.
Place the fresh raspberries on top in tidy rows to completely cover the cheesecake filling.
Cover and refrigerate until ready to serve.
To serve:
Dust with powdered sugar if desired.
A huge shout out to Rachel at bakedbyrachel.com for the inspiration for this recipe. I adapted the recipe to better suit our personal taste, but she was the one that gave me the inspiration to give this beautiful, delicious fresh raspberry tart a try. Be sure to check out her website, she has loads and loads of scrumptious recipes you will want to try! This tart turned out so well for me, I know I will be trying more of her recipes in the future.
This gorgeous tart will definitely be making an appearance at Christmas. Its bright ruby red color will look so festive on my Christmas table, and its beautiful elegance makes it the perfect dessert for the holidays.
Fresh Raspberry Cheesecake Tart
Equipment
- Food processor
- stand mixer
- Rolling Pin
- 8×12 inch tart pan, with removable bottom
Ingredients
For the crust:
- 1½ cups flour
- 1 stick cold butter, cut into 1 inch cubes
- 1 large egg, yolk and white separated
- 3 tbsp water
For the filling:
- 8 oz cream cheese, softened
- ½ cup sugar
- 3 tbsp heavy cream
- ½ tsp salt
- 2 tsp vanilla extract
- 1 large egg
- 18 oz fresh raspberries
- powdered sugar for dusting, optional
Instructions
For the crust:
- Place flour in a food processor.
- Add cold butter cubes.
- Pulse until mixture resembles coarse sand.
- Add the egg yolk and pulse to combine.
- Slowly add water, a little at a time while blending, until the dough comes away from the sides and forms into a ball.
- Remove dough from food processor and shape it into a ball.
- Cover the dough in plastic wrap and allow it to chill in the refrigerator for 30 minutes.
- Preheat oven to 450°F.
- Grease tart pan.
- Remove dough from the fridge, unwrap chilled dough and place it on a floured work surface. Roll the dough out into a large rectangle with a rolling pin.
- Place the dough into the greased tart pan. Crimp and flute crust edges. Prick the bottom of the crust with the tines of a fork. This prevents the crust from bubbling up as it bakes.
- Bake the crust for 10 minutes. Remove crust from oven and set it aside while you prepare the filling.
- Reduce oven temperature to 325°F.
For the filling:
- Place softened cream cheese in a mixing bowl. Beat on high until smooth.
- Add sugar, salt, vanilla extract, and heavy cream. Beat on high until mixture is smooth and fluffy, about 2-3 minutes.
- Add the egg and the egg white leftover from making the crust. Mix on medium speed just until well combined.
- Pour the filling into the prebaked tart crust.
- Bake for 20-25 minutes or until the center is set.
- Remove tart from the oven and allow it to cool completely.
- Place fresh raspberries on top in tidy rows to cover cream cheese filling.
- Cover and refrigerate until ready to serve.
To serve:
- Dust with powdered sugar if desired.
Did You Make This?
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