The Cheesecake Tart with Fresh Raspberries I Bring to Parties

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Lightly grease a 14x5-inch rectangular tart pan. Roll out pie crust to fit pan. Press into pan, use a fork to prick entire surface of dough. Bake for 20 minutes.

3. 3

   In a large bowl, beat cream cheese until fully smooth. Mix in sugar, salt, and vanilla, followed by heavy cream. Finally, mix in egg until just combined.

4. 4

   Remove crust from oven and reduce oven temperature to 325°F. Spread filling into an even layer in pre-baked crust. Bake for 20 minutes or until center is set.

5. 5

   Cool on a wire rack until cheesecake is room temperature. Transfer to refrigerator to chill completely. Top with raspberries and dust with powdered sugar before serving.

6. 6

   Store in the refrigerator.