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Fresh Raspberry Cheesecake Tart

Serve up this elegant, decadent dessert when you really want to impress. It's easier to make than you think.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Food processor
  • stand mixer
  • Rolling Pin
  • 8x12 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.
Keyword cheesecake, raspberry