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RASPBERRY LEMON CHEESECAKE TART

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This delightful Raspberry Lemon Cheesecake Tart is simply irresistible! Featuring lemon curd, a delicate puff pastry crust, and delicious dollops of raspberry jam, this easy cheesecake tart recipe will become a favorite. Looking to explore more cheesecake recipes? Check out these options:

How to Make a Raspberry Lemon Cheesecake Tart

To make the crust:

    1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Remove the puff pastry from the freezer and let it thaw for 15-20 minutes.

    2. Gently unfold the thawed puff pastry onto a lightly floured surface. Roll the pastry dough into a 10 x 11-inch rectangle and transfer it to the lined baking sheet.

    3. Brush the edges with a bit of water and fold each of the four edges over to create a border. Use a fork to poke holes all over the middle of the tart. Brush the entire tart with egg wash and sprinkle about 2 teaspoons of sugar over it.

    4. Bake for about 15-20 minutes until golden brown. The center of the pastry may puff up; use a wooden spoon or spatula to gently press it back down. Transfer to a wire rack to cool completely.

To make the filling:

    1. In a bowl, whisk together the cream cheese and sugar until smooth. Add the heavy cream and mix for one more minute.

    2. Fold in the lemon curd until just incorporated.

To assemble the tart:

    1. Spread the cheesecake mixture over the center of the cooled tart crust.

    2. Arrange the raspberries over the cheesecake filling and drizzle with the warmed jam.

    3. Finish by dusting the tart with powdered sugar.

Recipe Variations for a Lemon Cheesecake Tart

  • Blueberry Lemon Cheesecake Tart: Substitute fresh blueberries and blueberry jam.
  • Blackberry Lemon Cheesecake Tart: Substitute blackberries and seedless blackberry jam.

Can a Raspberry Lemon Cheesecake Tart be frozen?

For best results, store the tart in the refrigerator. Wrap it with plastic wrap or place it in an airtight container and consume within three days. Freezing is not recommended due to the fresh berries and cheesecake filling.

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Raspberry Lemon Cheesecake Tart

Raspberry Lemon Cheesecake Tart

Yield: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This delightful Raspberry Lemon Cheesecake Tart is simply irresistible! Featuring lemon curd, a delicate puff pastry crust, and delicious dollops of raspberry jam, this easy cheesecake tart recipe will become a favorite.

Ingredients

  • 1 sheet puff pastry, thawed but cold
  • 4 oz. cream cheese, softened
  • 1/3 cup sugar, plus more for sprinkling
  • 2 Tbsp. heavy whipping cream
  • 1/3 cup lemon curd
  • 1 pint raspberries
  • 1/4 cup seedless raspberry jam, warmed
  • Powdered sugar

Instructions

    To make the crust:

    1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Remove the puff pastry from the freezer and let it thaw for 15-20 minutes.
    2. Gently unfold the thawed puff pastry onto a lightly floured surface. Roll the pastry dough into a 10 x 11-inch rectangle and transfer it to the lined baking sheet.
    3. Brush the pastry edges with a bit of water. Fold each of the four edges over to create a border. Use a fork to poke holes all over the middle of the tart. Gently brush the entire tart with an egg wash and sprinkle about 2 teaspoons of sugar over it.
    4. Bake until golden brown, about 15-20 minutes. If the center of the pastry puffs up, use a wooden spoon or spatula to gently press it back down. Transfer to a wire rack to cool completely.

    To make the filling:

    1. In a bowl, whisk together the cream cheese and sugar until smooth. Add the heavy cream and mix for one more minute.
    2. Fold in the lemon curd until just incorporated.

    To assemble the tart:

    1. Spread the cheesecake mixture over the center of the cooled tart crust.
    2. Arrange the raspberries over the cheesecake filling and drizzle with the warmed jam.
    3. Finish by dusting the tart with powdered sugar.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 77mgCarbohydrates: 42gFiber: 3gSugar: 34gProtein: 2g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

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