Strawberry Cheesecake Tart
Prep Time:
1 hour 30 minutes plus chilling time
Cook Time:
15 minutes
Serves:
8
Ingredients
- 2 sleeves graham crackers, processed to crumbs
- 2 Tablespoons sugar
- 1/4 Tsp. salt
- 9 Tablespoons unsalted butter, melted and cooled to room temperature
- 1 Cup plus 1 tablespoon heavy cream, divided
- 1 1/4 Teaspoons unflavored gelatin
- 1 Package (8 ounces) cream cheese, room temperature
- 1/4 Tsp. salt
- 1/3 Cup sugar
- 1 Tsp. vanilla paste or seeds scraped from 1/2 vanilla bean
- 2 Packages (18 ounces each) Driscoll’s Berry Big Strawberries
Directions
- PREHEAT oven to 350˚F.
- PLACE graham cracker crumbs into a medium bowl.
- ADD 2 tablepoons sugar, 1/2 teaspoon salt, and 9 tablespoons melted butter.
- STIR to combine.
- PRESS graham cracker mixture tightly into the bottom of a 9-inch tart pan with removable bottom and PRESS mixture up sides of pan.
- PLACE tart pan onto a baking sheet.
- BAKE 10-12 minutes or until just beginning to brown around edges.
- SET ASIDE crust to cool completely.
- POUR 1/4 cup plus 1 tablespoon heavy cream into a small saucepan.
- ADD 1 ¼ teaspoons unflavored gelatin.
- HEAT to a simmer over low heat and STIR until gelatin dissolves. Do not overcook.
- SET ASIDE cream mixture to cool slightly.
- POUR remaining 3/4 cup heavy cream into the bowl of a stand mixer fitted with whisk attachment.
- BEAT until soft peaks form.
- TRANSFER whipped cream to a bowl and SET ASIDE.
- ADD 8 ounces cream cheese to stand mixer bowl and 1/3 cup sugar.
- BEAT until smooth and SCRAPE DOWN sides of bowl as needed.
- ADD 1 teaspoon vanilla paste (or seeds scraped from 1/2 vanilla bean) and 1/4 teaspoon salt.
- BEAT again to incorporate ingredients.
- ADD cooled cream mixture and BEAT again to incorporate ingredients.
- FOLD whipped cream into cream cheese mixture. Do not over mix.
- POUR filling into tart shell and SMOOTH surface with back of spoon or offset spatula.
- CHILL in refrigerator for at least two hours or up to overnight.
- HULL and SLICE strawberries into 1/4-inch slices.
- ARRANGE largest strawberry slices in a circle around edge of cheesecake with tips pointed outward.
- ADD a second circle of strawberry slices so that points are between two slices in first circle.
- CONTINUE to ARRANGE strawberry slices until surface of tart is covered.
- CHILL until ready to serve.
- CUT through strawberry slices using a bread knife or serrated knife.
- SWITCH to a chef’s knife to CUT through filling and crust and WIPE knife between cuts.
- STORE leftovers in an airtight container in the refrigerator.
