Happy weekend again! Wow, I can’t believe I’m saying that already. I’m going to be honest here, I may have been procrastinating the writing of this post for a while now. I just wasn’t feeling particularly motivated and it’s sort of a gray day so that’s not helping.
Also, is anyone else like totally getting tired of hearing about Starbucks’ unicorn frappe??? I mean, at first I was on board and thinking “That’s so awesome!” with everybody else. However, now that I’ve heard one too many mentions of it, both raving and bashing, I think I’m done. Yep, I’m good. Not to be a party crasher, but can we move on with our lives please?
So this is about the time of year where I like to clean out and defrost our deep freezer before the weather gets really cold. Unfortunately though, right now it happens to be really full. We recently bought a huge amount of summer raspberries that we jam-packed inside so I’ve been trying to move some of them to our stand freezer and dreaming up fun ways to use them in recipes.
In case my eleventy bajillion mentions of how much I love berries weren’t enough to get across the point that I’m obsessed, I’ll repeat that they are my favorite. Especially raspberries but I like all kinds. I mean, this is already my third recipe in a row using berries. Okay, but even with all my superhuman berry-eating skills I obviously can’t take care of them all so I’ve literally been making daily smoothies consisting of mostly just raspberries. Needless to say, the smoothie lovers in my gang have been pretty happy about this and it’s unbelievable how quickly they can make a smoothie disappear.
Even besides all the smoothies though we’ve still got a lot of berries. I already used them in a recipe earlier this week (This overnight oats recipe if you’re interested.) but I thought I’d do some baking as a way to use even more and I hadn’t made a tart or cheesecake in a while.
I kept it really basic and easy. I also didn’t want it to be overly sweet because I was going for fruity and refreshing. The combo of lemon, raspberry, and cream cheese makes this a perfectly tart tart (lol). So if that sounds appealing to your taste buds I’d definitely say you should give this a try.
Alright, I actually need to go ’cause I’ve got a pretty long to-do list today and I’m sure you’ve got better things to do than sit around and read someone else talk about an over-hyped drink and make stupid pie puns. Okay, I hope you guys love this recipe and have a great weekend!
A deliciously fresh and simple cheesecake tart using fresh raspberries and lemon. It makes the perfect warm weather treat and looks almost magical when sprinkled with a dusting of powdered sugar.
- 3 1/2 cups graham cracker crumbs
- 1/4 cup butter melted
- 2 tablespoons sugar
- dash of salt
- 8 ounces cream cheese, softened
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 2 cups fresh raspberries, divided
- teaspoon vanilla extract
- 1 egg
- A dusting of powdered sugar for serving (optional)
- Preheat oven to 350 degrees F (180 C). Combine the crumbs in a medium bowl with the melted butter and sugar. Mix well and press the mixture into a 9 or 10-inch tart pan to form a crust. Place the crust in the oven and bake for about 8 minutes then remove from oven and cool while making the filling.
- Beat the cream cheese and sugar together in a stand mixer until creamed. Add in the vanilla, egg, lemon juice, and 1 cup raspberries and beat until combined. (The raspberries will get crushed while mixing and give you a very pink filling. Pour the filling into the partially baked crust and smooth out towards the edges. Bake for another 25 to 28 minutes until the top of the filling is just barely starting to brown. Remove from oven and allow the tart to cool for at least 30 minutes. Once it is cooled enough to handle, cover it lightly and place in the fridge to chill for at least 1 hour. When it's completely chilled, use the other 1 cup of fresh raspberries to cover the top and sprinkle with powdered sugar right before serving.