This is a great little dessert recipe to have up your sleeve when you are having company for dinner. It is easy to make but looks like you purchased it at a fancy pants bakery. It also tastes really good. Trust me on this. I would say it is on the idea of a cheesecake with a fruit topping but a much lighter version of it. It is sweet without being “too sweet” and although it looks rich, this creamy elegant tart melts in your mouth ensuring that you finish every last bite.
I use a tart pan to make this but if you don’t have one, do not under any circumstances let that stop you from trying out this recipe. Just follow the same recipe but use a pie plate. Actually if you have a spring form pan on hand that would work as well. Either way it will taste the same so make sure you give it a go.
So to review, make this recipe no matter what and serve to your family or friends to give it a test run. Then if you so desire, make it again and try swapping out different kinds of fruits such as blueberries, strawberries or how about some fresh sliced peaches. Oh wow peaches! That sounds good. I will definitely be trying that out this summer. Maybe with a gingersnap cookie crust……….
Ingredients – for the crust
- 1 sleeve graham crackers – about 9 crackers
- 1/4 cup – light brown sugar – tightly packed
- 1/4 cup butter – melted
Ingredients – for the filling
- 8 oz bar – cream cheese – room temperature
- 1/3 cup + 2 tablespoon – sugar
- 1/2 cup + 2 tablespoon – sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon – vanilla
Ingredients for the topping
- 2 – 1/2 pints of fresh raspberries
- Confectionery sugar (or seedless raspberry jam)
For the Crust – Preheat oven to 375 degrees.
- Break the graham crackers up a bit then process in a food processor until you have just crumbs making sure there are no big pieces left. If you do not have a food processor then just put the crackers in a large zip-lock bag and crush with a rolling-pin or something else heavy.
- Pour in the melted butter and process until all the graham cracker crumbs are moist and coated.
- Press the crumb mixture into the tart pan making sure to bring the crumbs all the way up the sides.
- Bake for about 8 to 10 minutes until the crust is firm to the touch and golden brown.
- Place tart on a rack and let cool. Leave the crust in the tart pan.
For the filling
- Beat the room temperature cream cheese and sugar with an electric mixer until smooth.
- Add in the sour cream, lemon juice and the vanilla. Beat until smooth.
- Spoon the cream mixture on top of the graham cracker crust and smooth out with a spatula or spoon.
- Cover and refrigerate overnight or for at least 3 to 4 hours.
For the topping.
- Take out of the refrigerator and gently top with the raspberries. You can just top randomly or create a decorative pattern. Up to you.
- At this point you can either leave it as it is or dust a little confectionery sugar over the berries. An alternative that is nice is to drizzle some raspberry glaze over the berries. Just whisk about 1/2 cup of the jam to loosen it up a bit and then have fun drizzling. 🙂