Cheese and raspberry tart

Raspberry Cheesecake Tart – a refined dessert that's easy to make and perfect for any occasion!

Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 1 hour and 5 minutes
Servings: 8

The history of this raspberry cheesecake tart is closely tied to the dessert traditions of various cultures, where the combination of fresh cheese and fruit has been used to create sweet delights that tantalize the taste buds. This simple and quick recipe transforms basic ingredients into a true feast of flavors, adding a touch of elegance to your table.

Ingredients:

For the crust:
- 250 g flour
- 130 g butter (80% fat, at room temperature)
- 80 g sugar
- 1 egg

For the filling:
- 400 g cottage cheese
- 100 ml sour cream (20% fat)
- 50 ml heavy cream
- 2 eggs
- 40 g sugar
- 100 g raspberries (fresh or frozen)
- 1 teaspoon rose essence (or another preferred flavor)
- A pinch of salt

Step by step:

1. Preparing the crust:
Start by preparing the crust, which is essential for your tart. In a large bowl or food processor, combine the flour, diced butter, and sugar. Mix until the mixture becomes crumbly, resembling wet sand. This step is crucial; the butter must be well incorporated to achieve a fluffy texture.

2. Adding the egg:
Add the egg and continue mixing until the dough becomes smooth. If it's too sticky, you can add a little more flour. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20-30 minutes.

3. Preparing the tart pan:
Preheat the oven to 175 °C. Once the dough has chilled, roll it out on a floured surface, ensuring you get an even sheet about 3 mm thick. Place the dough in the tart pan, pressing it firmly against the edges, and use a fork to prick the dough in several places. This step will help prevent bubbling during baking.

4. Baking the crust:
Place the tart pan in the preheated oven and bake the crust for 10 minutes, until it turns lightly golden. Remove it from the oven and let it cool.

5. Preparing the filling:
In a separate bowl, combine the cottage cheese with the sour cream, heavy cream, and sugar. Separate the eggs, incorporating the yolks into the cheese mixture. Add the rose essence and a pinch of salt to balance the sweetness.

6. Beating the egg whites:
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the cheese mixture, being careful to maintain the airiness of the whites.

7. Preparing the raspberry sauce:
If using frozen raspberries, let them thaw and drain a bit. Place the raspberries in a saucepan with a teaspoon of water and cook over medium heat, stirring constantly, until a thicker sauce forms. If desired, you can strain the sauce to remove the seeds, but I prefer the rustic texture with seeds.

8. Assembling the tart:
Pour the cheese mixture into the baked crust and smooth the surface. Using a spoon, drizzle the raspberry sauce over the filling. With a toothpick or the tip of a knife, create a marbled effect by gently swirling through the mixture.

9. Baking the tart:
Place the tart in the preheated oven and bake for 35-40 minutes, or until the filling is set and firm. The tart will have a golden color on top.

10. Cooling and serving:
After baking, remove the tart from the oven and let it cool completely in the pan. Once cooled, decorate with fresh raspberries and mint leaves for a vibrant and fresh look.

Helpful tips:
- If you don't have rose essence, you can experiment with other flavors like vanilla or almond.
- The tart can be served with a dollop of whipped cream or vanilla ice cream for a delicious temperature contrast.
- This tart is perfect to enjoy with a cup of green tea or a sweet white wine.

Nutritional information (per serving, approximate):
- Calories: 320 kcal
- Protein: 8 g
- Fat: 20 g
- Carbohydrates: 25 g

Frequently asked questions:
1. Can I substitute raspberries with other fruits?
Absolutely! You can use strawberries, blueberries, or even peaches, depending on your preferences.

2. How can I store the tart?
The tart stores well in the refrigerator, covered, for up to 3 days.

3. What other filling variations can I try?
You can experiment with mascarpone cheese for a creamier texture or add melted chocolate for a decadent flavor.

4. What drinks pair well with this tart?
Sweet wines, such as Moscato or Riesling, are ideal for complementing the sweet-tart flavors of the raspberries.

This raspberry cheesecake tart brings a touch of joy and elegance to every slice. Give it a try and make it your family's favorite recipe! Bon appétit!

 Ingredients: Dough: 250 g flour, 130 g butter (80%), 80 g sugar, 1 egg. Filling: 400 g cottage cheese, 100 ml sour cream (20%), 50 ml liquid cream, 2 eggs, 40 g sugar, 100 g raspberries, rose essence, a pinch of salt.