Raspberry Almond Cheesecake Tart is a delightful dessert that perfectly combines the creamy richness of cheesecake with the tartness of fresh raspberries and the nutty flavor of almonds. This recipe is not only visually stunning but also easy to prepare, making it the perfect treat for any occasion. Whether you’re hosting a dinner party or simply craving something sweet, this cheesecake tart will surely impress your guests.
Ingredients
- 1 ½ cups almond flour
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups cream cheese, softened
- ½ cup powdered sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- ¼ cup sliced almonds, for garnish
Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine the almond flour, melted butter, granulated sugar, and vanilla extract. Mix until a dough forms. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan. Prick the crust with a fork to prevent bubbling.
Step 2: Bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool completely.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract until fully incorporated.
Step 4: Assemble the Tart
Pour the cheesecake filling into the cooled crust and spread it evenly. Gently fold in the fresh raspberries, being careful not to crush them. Reserve a few raspberries for garnish.
Step 5: Bake the Tart
Bake the tart in the preheated oven for 25-30 minutes or until the filling is set and slightly jiggly in the center. Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours before serving.
Step 6: Serve and Garnish
Before serving, garnish the tart with sliced almonds and the reserved raspberries. Slice and enjoy your delicious Raspberry Almond Cheesecake Tart!
FAQs
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but be aware that they may release more moisture during baking. It’s best to thaw them and drain any excess liquid before adding them to the cheesecake filling.
How do I store leftover cheesecake tart?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the tart, but it’s best enjoyed fresh.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free due to the use of almond flour. Just ensure that all other ingredients used are also gluten-free.
What can I substitute for cream cheese?
If you’re looking for a dairy-free option, you can substitute cream cheese with a vegan cream cheese alternative or a blended mixture of cashews and coconut cream.