Raspberry Cheesecake with Pretzel Almond Crust

Creamy Raspberry Tart with Pretzel Almond Crust

about 1 1/4 cup (85grams)  crushed pretzels, I used whole grain pretzels (you can also use vanilla wafer cookies, such as Nilla Wafers, if using use only 1tbl honey)
1/2 cup(35grams) almonds or walnuts
1/4cup(22grams) oats
1tbl candied ginger
2tbl (30grams) butter melted
3tbl (30ml) oil
2tbl honey

1/4cup(60grams) sour cream
3/4 pkg of cream cheese (6oz-170grams)
1/4cup sugar(25grams)
Lemon zest from one lemon
2eggs
1/2tsp vanilla extract
1 1/2 cup raspberries, I used frozen ones but you can use fresh ones as well
8-9 inch  tart pan with removable bottom

• Preheat oven to 350F
• In a food processor combine pretzels with almonds and process until fine, stir in  the oats
• In a small dish combine together melted butter, oil, honey, candied ginger
• Add wet ingredients into the dry ingredients and using your hands or a wooden spoon mix together until crumbs are evenly moist and mixture when pressed between fingers holds together
• Spray the pan with non stick spray
• Press the crust mixture into the pan, about 1/2 inch up the sides as well
• Bake for 10 minutes, remove from the oven and let cool slightly, 5 minutes
• While your crust is baking prepare the filling: cream together cream cheese and sour cream, add sugar, lemon zest, vanilla extract and eggs, set aside
• Pour the filling into the crust , gently drop raspberries in and bake for 20-25 minutes or until set
• Remove from the oven and let cool to room temperature, chill before serving.

Like this? Share with your friends!