A deliciously fresh and simple cheesecake tart using fresh raspberries and lemon. It makes the perfect warm weather treat and looks almost magical when sprinkled with a dusting of powdered sugar. —Tori Cooper
3 1/2 cups graham cracker crumbs
1/4 cup butter melted
2 tablespoons sugar
dash of salt
8 ounces cream cheese, softened
2/3 cup sugar
1 tablespoon lemon juice
2 cups fresh raspberries, divided
A dusting of powdered sugar for serving (optional)
Preheat oven to 350 degrees F (180 C). Combine the crumbs in a medium bowl with the melted butter and sugar. Mix well and press the mixture into a 9 or 10-inch tart pan to form a crust. Place the crust in the oven and bake for about 8 minutes then remove from oven and cool while making the filling.
Beat the cream cheese and sugar together in a stand mixer until creamed. Add in the vanilla, egg, lemon juice, and 1 cup raspberries and beat until combined. (The raspberries will get crushed while mixing and give you a very pink filling. Pour the filling into the partially baked crust and smooth out towards the edges. Bake for another 25 to 28 minutes until the top of the filling is just barely starting to brown. Remove from oven and allow the tart to cool for at least 30 minutes. Once it is cooled enough to handle, cover it lightly and place in the fridge to chill for at least 1 hour. When it's completely chilled, use the other 1 cup of fresh raspberries to cover the top and sprinkle with powdered sugar right before serving.