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

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g