This dreamy Raspberry Lemon Cheesecake Tart is calling your name! It’s made with lemon curd, delicate puff pastry crust, and scrumptious dollops of raspberry jam. You’ll love this easy cheesecake tart recipe! Want to be a bit adventurous and try other cheesecake recipes? Take a look at these:
- No Bake Classic Woolworth Cheesecake
- Easy Oreo Cheesecake Bars
- Chocolate Cheesecake Recipe
- Nova Scotia Blueberry Cream Cake
How to make a Raspberry Lemon Cheesecake Tart?
To make the crust:
- Preheat the oven to 425° F. Line a baking sheet with parchment paper. Remove the puff pastry from the freezer and let it thaw for 15-20 minutes.
- Gently unfold the thawed puff pastry onto an area lightly dusted with flour. Carefully roll the pastry dough into a 10 x 11-inch rectangle. Transfer the puff pastry to the lined baking sheet.
- Brush the edges with a bit of water. Fold each of the four edges over to create a border. Use a fork to poke holes all over the middle of the tart and gently brush with egg wash and sprinkle about 2 teaspoons of sugar over the entire surface.
- Bake until golden brown, about 15-20 minutes. The center of the pastry will likely have puffed up. Use a wooden spoon or spatula to gently press the puffed area back down. Transfer to a wire rack until fully cool.
To make the filling:
Whisk the cream cheese and sugar in a bowl until smooth. Add the heavy cream and mix for one minute more. Fold in the lemon curd until just incorporated.
To assemble the tart:
Carefully spread the cheesecake mixture over the center of the cooled tart crust. Arrange the raspberries over the cheesecake filling and drizzle with the warmed jam. Finish by dusting the tart with powdered sugar.
Recipe Variations for a Lemon Cheesecake Tart
This cheesecake tart recipe could be made with any fresh berry.
To make a Blueberry Lemon Cheesecake Tart, substitute a pint of fresh blueberries and blueberry jam.
Another variation to this recipe would be a Blackberry Lemon Cheesecake tart by substituting a pint of blackberries and blackberry seedless jam.
Can a Raspberry Lemon Cheesecake Tart be frozen?
The best way to store a lemon cheesecake tart is in the refrigerator. Either wrap it with plastic wrap or place it in an airtight container and eat it within three days.
Due to the nature of the fresh berries and cheesecake filling, freezing is not recommended for this Raspberry Lemon Cheesecake Tart.
Raspberry Lemon Cheesecake Tart
Ingredients
- 1 sheet puff pastry thawed but cold
- 4 oz. cream cheese softened
- 1/3 cup sugar plus more for sprinkling
- 2 Tbsp. heavy whipping cream
- 1/3 cup lemon curd
- 1 pint raspberries
- 1/4 cup seedless raspberry jam warmed
- Powdered sugar
Instructions
- To make the crust: Preheat the oven to 425° F. Line a baking sheet with parchment paper. Remove the puff pastry from the freezer and let it thaw for 15-20 minutes.
- Gently unfold the thawed puff pastry onto an area lightly dusted with flour. Carefully roll the pastry dough into a 10 x 11-inch rectangle. Transfer the puff pastry to the lined baking sheet.
- Brush the pastry edges with a bit of water. Fold each of the four edges over to create a border. Use a fork to poke holes all over the middle of the tart. Gently brush the entire tart with an egg wash and sprinkle about 2 teaspoons of sugar over it.
- Bake until golden brown, about 15-20 minutes. The center of the pastry will likely have puffed up. Use a wooden spoon or spatula to gently press the puffed area back down. Transfer to a wire rack until fully cool.
- To make the filling: Whisk the cream cheese and sugar in a bowl until smooth. Add the heavy cream and mix for one minute more. Fold in the lemon curd until just incorporated.
- To assemble the tart: Carefully spread the cheesecake mixture over the center of the cooled tart crust. Arrange the raspberries over the cheesecake filling and drizzle with the warmed jam. Finish by dusting the tart with powdered sugar.
