Description
A heartfelt family favorite tart that combines the vibrant flavors of raspberries and the zesty brightness of lemons in a creamy cheesecake filling on a buttery crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 16 oz cream cheese, softened
- ¾ cup sugar
- ¼ cup fresh lemon juice
- 2 tsp lemon zest
- 3 large eggs
- 2 cups fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom and sides of a tart pan. Bake for 10-12 minutes until slightly golden. Allow cooling.
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar, then incorporate the lemon juice and zest. Mix in the eggs one at a time until everything is smooth.
- Gently fold in half of the fresh raspberries into the cheesecake filling.
- Pour the filling into the cooled crust, top with the remaining raspberries, and bake for 40-45 minutes until the edges are set but the center still has a slight jiggle.
- Allow the tart to cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
For a different flavor profile, substitute crushed digestive biscuits for the crust, or mascarpone for part of the cream cheese. Serve with powdered sugar or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Raspberry Cheesecake, Lemon Tart, Rustic Tart, Family Recipe, Dessert