Raspberry Lemon Cheesecake Tart

Introduction

If you’re in the mood for a sweet treat that’s both refreshing and easy to make, the Raspberry Lemon Cheesecake Tart is the perfect dessert for you. This delightful tart combines a light and flaky puff pastry crust with a creamy lemon cheesecake filling and fresh raspberries. It’s a beautiful dessert that pleases everyone at the table!

Why Make This Recipe

Why should you make this Raspberry Lemon Cheesecake Tart? It’s simple! First, it comes together quickly, making it great for gatherings, weekends, or whenever you crave something sweet. The bright flavors of lemon and raspberry create a delicious balance that feels like sunshine on a plate. Plus, it’s visually stunning, making it perfect for impressing family and friends!

How to Make Raspberry Lemon Cheesecake Tart

Ingredients:

1 sheet puff pastry, thawed but cold
1 egg, lightly beaten
1 Tbsp water
1/3 cup + 1 tsp sugar, divided
4 oz cream cheese, softened
2 Tbsp heavy cream
1/3 cup lemon curd
1 pint raspberries
1/4 cup seedless raspberry jam, warmed
Powdered sugar, for sprinkling

Directions:

Prepare the Pastry: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. Roll out the puff pastry into a 10 x 11-inch rectangle on a lightly floured surface, then transfer it to the baking sheet.
Shape the Tart: Brush the edges of the pastry with water and fold them over to create a border. Whisk the egg and water together, then brush this egg wash over the pastry. Use a fork to poke holes in the center of the pastry, sprinkle with a teaspoon of sugar, and bake for 15-20 minutes, until golden brown. Once done, press down any puffed-up areas and let cool on a wire rack.
Make the Cheesecake Filling: In a bowl, beat the softened cream cheese and sugar until smooth. Add the heavy cream and mix until combined, then gently fold in the lemon curd.
Assemble the Tart: Spread the lemon cheesecake filling over your cooled pastry crust. Arrange the raspberries on top and drizzle with warmed raspberry jam.
Finish & Serve: Lightly dust the tart with powdered sugar. Slice, serve, and enjoy this refreshing dessert!

How to Serve Raspberry Lemon Cheesecake Tart

This tart is wonderful on its own, but you can elevate the experience by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for special occasions or just a lovely weekend treat with your family.

How to Store Raspberry Lemon Cheesecake Tart

If you have leftovers (which is rare!), store your Raspberry Lemon Cheesecake Tart in an airtight container in the fridge. It will stay fresh for about 2-3 days. Just keep in mind that the pastry may get a little softer after a day or two.

Tips to Make Raspberry Lemon Cheesecake Tart

Make sure your cream cheese is softened to make mixing easier and to avoid lumps in your filling.
Don’t skip the step of poking holes in the pastry—this helps it bake evenly!
Feel free to adjust the amount of sugar based on your taste preference, especially if you like it a little less sweet.

Variation

You can mix things up by adding other berries like blueberries or strawberries, or even trying a different fruit curd. Each variation will give the tart its unique twist!

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FAQs

1. Can I use a different type of crust?
Yes! You can use a graham cracker crust or even a cookie crust if you prefer.

2. Is it okay to make this tart ahead of time?
Absolutely! You can prepare the tart a day in advance and store it in the fridge. Just add powdered sugar before serving for a fresh look!

3. Can I freeze the Raspberry Lemon Cheesecake Tart?
It’s best enjoyed fresh, but you can freeze it before adding the garnishes. Wrap it tightly and it can be stored for up to a month. Thaw in the fridge before serving.