This is the perfect dessert for Valentine's day. I mean who wouldn't love this for a sweet little dessert after that scrumptious dinner you made for your Valentine. It’s a creamy cheesecake in a tender cookie-like crust topped off with beautiful fresh raspberries and a dusting of sugar. A must make dessert.
In a food processor combine the almond meal, flour, confectioners' sugar and salt. Pulse several times to combine. Add the butter and egg yolk, process just until the dough comes together. Preheat oven to 350 degrees.
Lightly grease a 14 inch rectangular tart pan, with removable bottom. Place the dough into the tart pan and lay plastic wrap over the dough. Using your hands, press it into the pan so that it is an even thickness. Remove the plastic and freeze the dough until it is firm, about 20 minutes.
Preheat the oven to 350 degrees. Cover the dough with foil and fill with pie weights or beans. Bake for 25 minutes, then remove the foil and beans, bake for an additional 5 to 10 minutes or until the crust is a light golden color. Allow to cool to room temperature.
Cream Cheese Filling
8 oz cream cheese, softened
¼ cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract
12 oz fresh ripe raspberries
Powdered sugar, for dusting
In a large bowl, beat cream cheese until completely smooth. Mix in sugar, salt and vanilla, followed by heavy cream. Finally, mix in egg. Beat only until batter is just combined.
Spread filling into an even layer in pre-baked crust. Bake at 325 degrees for 20 minutes or until center is set. Cool on a wire rack until cheesecake is room temperature. Transfer to refrigerator to chill completely. Top with raspberries. Dust with powdered sugar before serving. Store in the refrigerator.
To purchase my tart pan with a removable bottom click on this link:
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