Strawberry baked cheese tart has a graham cracker crust topped with a strawberry sauce that’s set with a little bit of gelatin, so start with preheating your oven and you will need a springform pan.
Butter the pan or nonsticky sprays, for our graham cracker crust, you will need one cup that’s a hundred grams of graham cracker crumbs. You can make these crackers from home by crushing around seven of the crackers, if you have a food processor, you can easily prepare them in a few minutes. Press the crumbs into onto the bottom of the pan using a spoon then set aside.
You can now start the cheesecake filling, use about a pound of cream cheese at room temperature in a stand mixer and beat it on low medium speed, next we are going to add two thirds of a cup of granulated white sugar with a pinch of salt plus one tablespoon of vanilla extract for flavoring then beat it in medium speed until everything is mixed up.
Add two large eggs one at a time while mixing the butter, you will see how a cheesecake batter is really easy to make. Our final ingredients will be sour cream which gives the cheesecake a nice light texture plus it adds more flavor.
- 120g strawberry
- 30g raspberry
- 40g sugar
- 1 tsp lemon juice
- 100g cream cheese
- 30g sugar
- 5g flour
- 1 egg
- 30g non-sugar yogurt
- 70ml heavy cream
- 80g strawberry puree
- 15ml cold water
- 1.5g gelatin
- 80g strawberry puree
- Put our cheesecake pan on a large baking pan then pour the mixture in and use a spatula to even it out. Bake our cheesecake for about 50=55 minutes.
- Get out a 9″ tart pan with a removable bottom. Make sure to use a pan that’s safe to put in the oven directly from the freezer.
- Beat the butter and sugar at medium speed using an electric hand mixer or stand mixer. Once smooth and well combined, add the egg yolk and beat for about a minute or until very well combined.
- Add the salt, lemon zest, and flour and beat on low just until the flour is well incorporated. It’ll resemble coarse crumbs and should stick together when you pinch it with your fingers.
- Pat the dough up the sides and over the bottom of the ungreased tart pan. Cover with plastic wrap and freeze for at least one hour.
- Preheat the oven to 375 °F. Remove the piece of plastic wrap and using a fork, pole holes about every 1″ over the bottom of the crust.
- Bake the crust for 7 minutes and then check to make sure that the dough hasn’t puffed up. If it has, use the back of a metal spatula to flatten the crust.
- Bake an additional 15-20 minutes or until the tart is golden brown.
- Let cool completely, about 30-45 minutes, and then prepare the filling.
- Beat the cream cheese and sugar at medium speed using an electric hand mixer or stand mixer. Once smooth and well combined, beat in the vanilla and salt. Spread over the cooled crust.
- Rinse, hull, and pat the strawberries dry with a paper towel. Place the strawberries on top of the filling and then use a pastry brush to brush the warmed strawberry jam over the strawberries.
- Cover and keep refrigerated until ready to serve.