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Raspberry Lemon Cheesecake Tart

drakecooper
By drakecooper
Raspberry Tart on a burlap sack table cloth on a wooden table, garnished with a lemon sprig
  • Prep: 15 mins
  • Cook: 15 mins
  • Serves: 6-8

You can prepare the cheesecake filling in advance and store it in the refrigerator. Assemble the tart just before serving to keep the puff pastry crisp. Feel free to substitute the raspberries with other fresh Idaho berries or a mix of your favorites to add variety and use what’s in season.

baking tips:

Softening Cream Cheese: Make sure the cream cheese is at room temperature before mixing to avoid lumps. You can leave it out for 30-60 minutes before using or microwave it for 15-20 seconds.
Puff Pastry Handling: Work with puff pastry while it’s still cold to prevent it from becoming too soft and sticky. If it starts to warm up, pop it back in the refrigerator for a few minutes.

Categorized: Desserts

Ingredients

  • 1 sheet puff pastry, thawed but still cold
  • 4 oz Idaho cream cheese, softened
  • 1 pint fresh Idaho grown raspberries
  • 1/4 cup Idaho raspberry jam, warmed
  • 1/3 cup lemon curd, homemade or store-bought
  • 1/3 cup sugar, plus more for sprinkling
  • 2 tbsp  Idaho heavy cream
  • Egg wash – 1 whole local egg whisked and 2-3 tbsp water mixed
  • Powdered sugar

     

    Featured Idaho Produce

    Steps

    • Prepare the Puff Pastry:

      Preheat your oven to 400°F (200°C).

      On a lightly floured surface, unfold the puff pastry sheet and gently roll it out to smooth any creases.Place the pastry on a parchment-lined baking sheet.

      Use a knife to lightly score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. This will allow the edges to puff up while baking.

      Prick the center of the pastry with a fork to prevent it from rising too much.

      Brush the border with the egg wash and sprinkle lightly with granulated sugar for extra crunch and sweetness.

    • Bake the Pastry:

      Bake the pastry in the preheated oven for 12-15 minutes, or until golden brown and puffed. If the center puffs up too much, gently press it down with a spatula while it’s still warm.

      Remove from the oven and let it cool completely on a wire rack.

    • Prepare the Cheesecake Filling:

      In a medium bowl, combine the softened cream cheese, granulated sugar, and heavy cream. Beat with an electric mixer until smooth and creamy. Once the puff pastry has cooled, spread the cream cheese mixture evenly over the center of the pastry, avoiding the puffed edges.

    • Add the Lemon Curd:

      Dollop the lemon curd over the cream cheese layer in small spoonfuls. Use a knife or spatula to gently swirl it into the cream cheese mixture, creating a marbled effect.

    • Assemble the Tart:

      Arrange the fresh raspberries on top of the cream cheese and lemon curd layer.Drizzle the warmed raspberry jam over the raspberries for extra flavor and shine.

    • Serve:

      Dust the tart lightly with powdered sugar just before serving for a beautiful finish.Slice and enjoy immediately for the best taste and texture.

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