Rustic Raspberry Lemon Cheesecake Tart

Rustic raspberry lemon cheesecake tart is best to serve it immediately. You can prepare the pie and the filling in advance, but once everything is prepared, you will want to eat it immediately.

Rustic Raspberry Lemon Cheesecake Tart
Rustic Raspberry Lemon Cheesecake Tart

Summer has officially arrived! This means that soon all kinds of fresh berries will be available! Hurray! I’m really more of a fall girl – in fact, towards the end of May, I look forward to sweaters, colorful leaves, hearty soups and the scent of new school supplies. It’s a disease. Add it to the list of things that don’t suit me at all. But summer certainly has a corner on the bays. And I love berries. My favorites are raspberries. Especially when they are sprinkled with powdered sugar like perfect little summer mountains covered in juicy goodness.

So when I saw this recipe for a rustic lemon raspberry cheese pie, I knew it belonged to my belly. Creamy cheesecake, tinged with lemon curd, succulent raspberries on top and light, airy pastry below. Yeah. Your belly will thank you.

How To Make Rustic Raspberry Lemon Cheesecake Tart

Let’s start with all the delights, huh? Start with a sheet of puff pastry.

  • Spread it out, then fold over all sides to create a small pastry barrage to hold all of the gorgeous filling.
  • Then a little egg to make the crust golden and beautiful.
  • And a pinch of sugar in the middle to give it a nice texture.
  • Cook and cool. A blank canvas perfect for building our dessert.
  • While the pie cools, we’re going to assemble the lemon cheesecake portion. Cream cheese and sugar are beaten in a frenzy of creamy delights.
  • Then add thick cream. You can’t go wrong with a recipe that includes these kinds of things.
  • Next, we add lemon curd to all of this whipped creamy goodness. You can use homemade or store-bought products. Totally your call.
  • Fold it all together, then start spreading it over your cooled pie shell.
  • Smoosh all the way to the edges. Do not leave any golden flaky areas bare.
  • Then the fruit. Raspberry and lemon are perfection together. But I’m also a big fan of blueberries (and I’ll be making a blueberry version later this summer). Strawberries would also be divine, I’m sure.
  • A small drizzle of hot jam.
  • And a nice sprinkling of powdered sugar completes our pie.

Seriously nice food here. And absolutely delicious. Like I really need to encourage you to eat something so beautiful?

Rustic Raspberry Lemon Cheesecake Tart

Rustic raspberry lemon cheesecake tart is best to serve it immediately. You can prepare the pie and the filling in advance, but once everything is prepared, you will want to eat it immediately.

Ingredients

  • 1 sheet puff pastry, thawed but still cold
  • 4 oz. cream cheese, softened
  • 1/3 cup powdered sugar
  • 2 teaspoons granulated sugar
  • 2 Tbsp. heavy cream
  • 1/3 cup lemon curd, homemade or store-bought
  • 1 pint raspberries
  • 1/4 cup seedless raspberry jam, warmed
  • Powdered sugar (for dusting)

Instructions

  • For the tart: Preheat the oven to 425 ° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed puff pastry over an area lightly dusted with flour and roll gently into a 10 × 11 inch rectangle. Transfer carefully to your baking sheet.
  • Brush the edges with a little water and fold over the 4 sides to create a lip. Using a fork, poke holes all over the center of your pie. Gently brush the whole pie with an egg and sprinkle with about 2 tsp. granulated sugar in the center. Cook until golden brown, about 15-20 minutes. Remove from the oven and carefully with the back of a spoon press the center down if it has puffed. Transfer to a wire rack to cool.
  • For the filling: In a bowl, combine the softened cream cheese and powdered sugar. Mix with a hand or hand mixer until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Add the lemon curd.
  • To assemble the tart: Carefully spread your lemon cheesecake mixture in the center of your cooled pie crust. Arrange berries decoratively on the curd and drizzle with hot jam. Sprinkle the pie with powdered sugar.

Notes

  • This pie is best prepared and eaten the same day. You can prepare the pie with the cheesecake in advance. Refrigerate the filling and assemble the pie just before eating.
  • Recipe source from this web

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