Tart raspberries and lemon with creamy cheesecake and a light, crisp puff pastry crust make this Raspberry Lemon Cheesecake Tart the perfect dessert, for any occasion!
If you’ve read this blog for any amount of time, you know that I love all things lemon. Like, obsessed. And cheesecake is, without question, one of my favorite desserts. So, naturally a lemon cheesecake tart, topped with tart raspberries and raspberry jam is totally my jam. And, even though I love cheesecake, I’m not much of a crust person for any kind of dish, so this tart using puff pastry was perfect for me. Light and flaky, and full of creamy delicious lemony cheesecake filling. My only regret – that there wasn’t more of it.
Even J, who isn’t much of a sweets person – but who does love cheesecake – had a few pieces of this tart! That, my friends, is saying something.
And, if it being delicious isn’t enough appeal – it’s also one of the easiest desserts to make! That means, there is no reason to procrastinate. If you have a half hour to spare, you’ll have a dessert that won’t last long. Now, that could be a deterrent, if you have little self-control like I do when it comes to desserts like this, but you can always share. Which will be harder than it sounds. Trust me.
Raspberry Lemon Cheesecake Tart
- 1 sheet puff pastry, thawed but cold
- 1 egg, lightly beaten
- 1 Tbsp water
- 1/3 cup + 1 tsp sugar, separated
- 4 oz cream cheese, softened
- 2 Tbsp heavy cream
- 1/3 cup lemon curd
- 1 pint raspberries
- 1/4 cup seedless raspberry jam, warmed
- Powdered sugar, for sprinkling
For the tart
- Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed puff pastry on a surface lightly dusted with flour, and gently roll into a 10 x 11 inch rectangle. Carefully transfer to your lined baking sheet.
- Use your finger to brush the edges with a light coat of water and fold the edges of all 4 sides over to create a lip. Whisk together the egg and water, to create an egg wash. Use a fork to poke holes all over the center of the pastry, and then brush with a thin layer of the egg wash. Sprinkle a teaspoon or so of sugar over the entire bottom, and bake for 15-20 minutes, until the crust is golden brown. Remove from oven and gently press down the center of the pastry that has puffed up, to flatten it out. Transfer to a wire rack to cool.
For the filling
- While the pastry is baking, combine the softened cream cheese and sugar the bowl of a stand mixer with a paddle attachment, or a medium bowl if mixing by hand. Mix until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Gently fold in the lemon curd.
- Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and use a spoon to drizzle with the warmed raspberry jam. Use a sifter to lightly dust the tart with powdered sugar.