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Raspberry Cream Cheese Tart Recipe


Makes: About 10 - 12 servings.

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Step 1
Preheat oven to 350°. In small bowl, combine graham cracker crumbs, sugar and salt. Add melted butter and stir until all crumbs are moist. Press into bottom and up sides of tart pan. Bake 9-11 minutes, or until lightly browned. Cool completely.
Step 2
In large bowl, beat cream cheese with electric mixer on low speed until smooth, about 3 minutes. Add sugar 1/2 cup at a time, beating after each addition. Add lemon zest and juice. Pour into crust and spread to edges. Refrigerate at least three hours. Top completely with fresh raspberries to serve.
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Ingredients

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graham cracker crumbs

1 3/4 cups graham cracker crumbs

granulated sugar

2 tablespoons granulated sugar

salt

1/4 teaspoon salt

butter

6 tablespoons butter (, melted)

cream cheese

3 packages (8 oz. each) cream cheese (, softened)

confectioners' sugar

1 1/2 cups confectioners' sugar (, sifted)

lemon zest

1 tablespoon lemon zest

lemon juice

1 tablespoon lemon juice

fresh raspberries

3 packages ( 6 oz. each) fresh raspberries

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11 in. Tart Pan

11 in. Tart Pan

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