I love fruit, I haven't met a fruit that I didn't like, and I especially LOVE berries. One of my favorite things about summer is all the fresh and ripe produce. I wish we could have amazing farmers markets and fresh produce stands year round (I guess I'll just have to move to Hawaii for that!). Combine some of these juicy summer berries with a creamy cheesecake and you have yourself the perfect summer dessert.
This is pretty easy to make and it is a show stopper. I always get asked for this recipe when I make it, and there's no better compliment than that.
There are very few ingredients that go into making this, more than likely you already have everything you need. The only thing special that it takes is a tart pan. I have one that is
Wilton brand and I really like it, I bought it at Joann Fabric's and Crafts, and I used a 50% off coupon.
This dessert is also the perfect dessert to make a day ahead of when you'll need it. It is set and ready to serve in 3 hours, but I prefer to let it set up in the refrigerator overnight.
Here's what you'll need...
Ingredients:
- 2/3 cup white granulated sugar, divided
- 1 cube butter
- 1 cup all purpose flour
- 8 oz cream cheese
- 1 egg
- 1/2 tsp pure vanilla extract
- 2 tsp lemon zest
Here's how you make it...
Directions:
Preheat oven to 425 degrees F. Beat together 1/3 cup sugar and 1 cube of butter until light and fluffy.
Gradually mix in 1 cup of flour until crust mixture is crumbly.
Add mixture to a tart pan and gently press into the bottom and up the sides.
Beat the rest of the sugar, 1/3 cup, and cream cheese together until fluffy and incorporated.
Add the egg, vanilla, and about 1 tsp lemon zest and mix until smooth.
Pour filling into crust and bake for 10 mins at 425 degrees F. Turn down oven to 375 degrees F and bake 20 minutes, or until center is set.
Let rest for 10 minuets and then remove from the tart pan and let cool on wire rack for 1 hour. Then refrigerate format least 3 hours or overnight.
Top with some delicious fresh berries and about 1 tsp lemon zest for garnish, and serve.
Ingredients:
- 2/3 cup white granulated sugar, divided
- 1 cube butter
- 1 cup all purpose flour
- 8 oz cream cheese
- 1 egg
- 1/2 tsp pure vanilla extract
- 2 tsp lemon zest
Directions:
- Preheat oven to 425 degrees F.
- Beat together 1/3 cup sugar and 1 cube of butter until light and fluffy.
- Gradually mix in 1 cup of flour until crust mixture is crumbly.
- Add mixture to a tart pan and gently press into the bottom and up the sides.
- Beat the rest of the sugar, 1/3 cup, and cream cheese together until fluffy and incorporated.
- Add the egg, vanilla, and about 1 tsp lemon zest and mix until smooth.
- Pour filling into crust and bake for 10 mins at 425 degrees F. Turn down oven to 375 degrees F and bake 20 minutes, or until center is set.
- Let rest for 10 minuets and then remove from the tart pan and let cool on wire rack for 1 hour. Then refrigerate for at least 3 hours or overnight.
- Top with some delicious fresh berries and about 1 tsp lemon zest for garnish, and serve.
Thank you for stopping by I hope you have a sweet and wonderful day!
