Cheesecake Tart with Fresh Raspberries: A Lush Dessert for Any Occasion

Preheat your oven to 350°F (175°C). In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again until the dough starts to come together. Slowly add the ice water, 1 tablespoon at a time, until the dough forms a ball.

Chill and Roll the Dough:
Turn the dough out onto a lightly floured surface, form it into a disc, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes before rolling it out.

Bake the Tart Shell:
After chilling, roll the dough out to fit a tart pan with a removable bottom (about 9 inches in diameter). Press the dough into the pan and trim any excess. Use a fork to poke small holes in the bottom to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment and weights. Continue baking for another 5-7 minutes, or until the crust is golden brown. Let it cool completely.

Make the Cheesecake Filling:
While the crust cools, beat the softened cream cheese with a hand mixer until smooth. Add the sour cream, heavy cream, sugar, vanilla extract, and lemon juice, and mix until fully combined. If you prefer a thicker filling, mix in the cornstarch. Beat for an additional 1-2 minutes until the filling is smooth and fluffy.

Assemble the Tart:
Once the tart crust has cooled, spread the cheesecake filling evenly inside the shell, smoothing the top with a spatula.

Prepare the Raspberry Topping:
Gently wash the fresh raspberries and pat them dry. Arrange them on top of the cheesecake filling, either in a decorative pattern or simply spread them out. Drizzle honey or maple syrup over the raspberries for added sweetness, if desired.

Chill and Serve:
Refrigerate the cheesecake tart for at least 2 hours, or until fully set. Once chilled, carefully remove the tart from the pan. Slice and serve chilled.

Serving and Storage Tips: