Cheesecake Tart with Fresh Raspberries

Preheat your oven to 325°F (165°C).
In a mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and lemon zest until well combined.
Pour the cheesecake filling into the pre-baked tart shell, spreading it evenly.
Arrange the fresh raspberries on top of the filling, pressing them gently into the surface.
Bake in the preheated oven for 25-30 minutes, or until the filling is set but slightly jiggly in the center.
Remove from the oven and let the cheesecake tart cool completely on a wire rack.
Once cooled, refrigerate for at least 2 hours to chill and set.
Before serving, garnish with fresh mint leaves and a dusting of powdered sugar.
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 2 hours 45 minutes (including chilling time)

Kcal: 290 kcal | Servings: 8 servings