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Raspberry Cheesecake Tart


Classic cheesecake updated to fit today’s trends!


Make the Crust


Preheat oven to 350 degrees Fahrenheit.


Pulse graham crackers and two tablespoons sugar in a food processor until crumbly. Remove from processor and stir in melted butter. If you have a dairy processor you can do this all in one step.


Place crumbs in an eight-inch square tart pan with a removable bottom. Using a flat-bottomed glass or measuring cup, press crumbs evenly into bottom and up the sides. Bake until crust is firm, about 15 minutes. Remove from oven and let cool completely.

Make the Batter


Reduce oven temperature to 325 degrees Fahrenheit.


In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth. Add one cup sugar and continue beating until smooth. Add vanilla and beat to combine. Add eggs and beat until smooth, scraping down the sides of bowl as needed.


Pour cream cheese mixture into prepared crust and gently smooth the top.


Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool. Squeeze small dots of jam onto cream cheese mixture in evenly spaced lines. Bake until just set, about 25 minutes.


Transfer pan to a wire rack and let cool slightly, then refrigerate for about two hours until firm. Cut into squares.