A tangy and sweet raspberry lemon cheesecake tart with a buttery graham cracker crust, perfect for any occasion.

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

1/2 cup sour cream

1/2 cup powdered sugar

2 large eggs

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1/2 cup fresh raspberries

2 tablespoons raspberry jam (optional)

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Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly coated.
Press the mixture into the bottom of a tart pan, forming an even crust. Bake for 8-10 minutes until lightly golden and firm. Set aside to cool.
In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, powdered sugar, eggs, lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated and creamy.
Pour the cream cheese filling into the cooled crust and smooth out the top.
Bake the tart for 35-40 minutes, or until the center is set and slightly jiggly.
Let the tart cool at room temperature, then refrigerate for at least 2 hours or overnight to set.
Before serving, gently swirl the raspberry jam (if using) over the top of the tart and garnish with fresh raspberries.

This tart can be made ahead of time and chilled for 3-4 days.

For a gluten-free version, use gluten-free graham cracker crumbs.

If you prefer a different fruit, you can substitute the raspberries with strawberries, blueberries, or blackberries.

For a chocolatey crust, try using crushed chocolate cookies like Oreos instead of graham crackers.

Raspberry jam is optional but adds a nice gloss and extra sweetness to the tart.