Description
A recipe for Raspberry Cheesecake Tart

Ingredients

• 1 refrigerated unbaked pie crust (one half of 15-ounce package)
  
• 1 (8-ounce) package cream cheese, softened
  
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  
• 1 egg
  
• 1 teaspoon vanilla extract
  
• 1/2 teaspoon grated lemon rind
  
• 1 cup frozen raspberries, thawed and drained

Preparation
Prep Time: 15 minutes | Cook Time: 25 minutes | Chill Time: 1 hour

1. Let pie crust stand at room temperature according to package directions. Preheat oven to 375°F. On a floured surface, roll pie crust from center to edge, forming a circle about 13 inches in diameter. Ease pastry into 11-inch tart pan with removable bottom. Trim pastry even with rim of pan. Place pan on baking sheet. Bake crust 10 minutes or until lightly golden.

2. In large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk; mix until smooth.

3. Add egg, vanilla and lemon rind; mix well. DO NOT OVERMIX. Arrange raspberries on bottom of baked shell and gently pat down into crust with back of spoon. Slowly pour filling over fruit. Bake 25 minutes or until center is almost set. Cool. Chill 1 hour. Store leftovers covered in refrigerator.

Nutrition
no information available

Serves
Makes one (11-inch) tart

Variations
no information available