Cheesecake Tart with Fresh Raspberries

• Vegetarian

• Produce

  • 12 oz Driscoll's raspberries, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 cup Granulated sugar
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Standard pie crust

• Dairy

  • 8 oz Cream cheese
  • 2 tbsp Heavy cream

Found on bakedbyrachel.com

Description

Ingredients

• 1 standard pie crust, homemade or store bought *see notes
• 8oz cream cheese, softened
• 1/4C granulated sugar
• 2 Tbsp heavy cream
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 egg
• 12oz fresh Driscolls raspberries
• Powdered sugar, for dusting

Directions

• Preheat oven to 350°F. 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°F. Spread filling into an even layer in pre-baked crust. Bake for 20 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.