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    Raspberry Lemon Cheesecake Tart

    • heather henderson

      My thought process here is that if I pin things, maybe I won't need to eat them all. Rustic Raspberry Lemon Cheesecake Tart - a puff pastry crust, a lemon curd - cream cheese filling, topped with raspberries and raspberry jam.

    • Ann Marie Hewlett

      Rustic Raspberry Lemon Cheesecake Tart ~ I would do it with strawberries or blueberries #dessert #recipes #food #recipe #easy

    • Rachel Heard

      Rustic Raspberry Lemon Cheesecake Tart. This was so delicious. I made it in really hot humid weather. I should have followed directions exactly and completed last part of process (adding cream cheese mix, berries, etc) to just prior to serving. It was messier the way I did it but there wasn't one bite left. Fabulous summer dessert.

    • Leslie Christianson

      Rustic Raspberry Lemon Cheesecake Tart - a puff pastry crust, a lemon curd - cream cheese filling, topped with raspberries and raspberry jam. Could top with raspberries and blueberries to create a flag look for Independence Day.

    • Gabrielle Martin

      Wow, we don't eat dessert much anymore but I'm going to try this one! Rustic Raspberry Lemon Cheesecake Tart by foodsweet

    • D Noordijk

      Rustic Raspberry Lemon Cheesecake #Tart - a puff pastry crust, a #lemon curd - cream cheese filling, topped with #raspberries and raspberry jam.

    • Kera Evans

      Rustic Raspberry Lemon Cheesecake Tart | Food- Mafia

    • Campbell Edmonds

      Rustic Raspberry Lemon Cheesecake Tart ~ Ingredients: 1 sheet puff pastry, thawed but still cold 4 oz. cream cheese, softened 1/3 cup sugar, plus more for sprinkling 2 Tbsp. heavy cream 1/3 cup lemon curd, homemade or store-bought 1 pint raspberries 1/4 cup seedless raspberry jam, warmed Powdered sugar Directions: For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd.  To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating.

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