Print Options:

Cheesecake Tart with Fresh Raspberries

 1 standard pie crust homemade or store bought
 8 oz cream cheese softened
 ¼ cup granulated sugar
 2 tbsp heavy cream
 ¼ tsp salt
 ½ tsp vanilla extract
 1 large egg
 12 oz fresh Witten's raspberries
 Powdered sugar for dusting

Preheat oven to 350℉


Lightly grease a 14x5 inch 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.


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.


Remove crust from oven and reduce oven temperature to 325℉.


Spread filling into an even layer in pre-baked crust. Bake for 2 minutes or until center is set.


Cool on a wire rack until cheesecake is room temperature. Transfer to refrigerator to chill completely. Top off with raspberries. Dust with powdered sugar before serving.


Store in the refrigerator.