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Cheesecake Tart with Fresh Raspberries Recipe

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This recipe for Cheesecake Tart with Fresh Raspberries is from The Blacks Cook - Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 standard pie crust - homemade or store-bought, for a standard 9 inch pie
8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 egg
12 ounces fresh raspberries, rinsed and drained
Powdered sugar, for dusting
Directions:
Directions:
Preheat oven to 350º. Lightly grease a 14" x 5" rectangular tart pan, with removable bottom. Roll out pie crust to fit pan. Press into pan, use a fork to prick entire surface of dough. Bake for 20 minutes. Remove crust from oven and reduce temperature to 325º.

Meanwhile, in a large bowl, beat cream cheese until completely smooth. Mix in sugar, salt and vanilla, followed by heavy cream. Finally, mix in egg. Beat only until batter is just combined. Spread filling into an even layer in pre-baked crust. Bake for 20 minutes or until center is set.

Cool on a wire rack until cheesecake is room temperature. Transfer to refrigerator to chill completely. Top with raspberries. Dust with powdered sugar before serving. Store in refrigerator.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
15 minutes plus baking time

 

 

 

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