Raspberry Swirl Cheesecake Tart
By Swapna Sachdev, @dreamybaker
Raspberry Swirl Cheesecake Tart
By Swapna Sachdev, @dreamybaker
Yield/Serves:
Makes 1 cake
- For the Crust:
- 7 tbsp (100 gms) melted unsalted butter
- 1 ½ cups Graham crackers or digestive biscuits crumbs
- For the cheesecake layer:
- 16 oz full fat cream cheese
- ⅓ cup heavy cream
- 1 tbsp all-purpose flour
- ½ cup Granulated White Sugar
- 1 large egg
- 1 tsp vanilla extract
- Raspberry Swirl:
- 1 cup fresh raspberries
- ¼ cup granulated white sugar
- Fresh raspberries, for decorating
For the raspberry sauce: In a small saucepan combine the fresh raspberries and sugar on medium heat until the raspberries have completely broken down and the sauce has thickened slightly.
Using a hand blender puree the berries to a smooth sauce and strain using a fine mesh strainer to get rid of the seeds. Set Aside.
For the cheesecake tart: Pre-heat your oven to 350F/180C.Butter a 9 inch circular tart pan and set aside.
In a large bowl combine melted butter and graham crackers crumbs.
Mix until they resemble wet sand.
Press the crumbs evenly into your prepared tart pan using a mug or a measuring cup.
Bake the crust for 10 mins.
In the bowl of your stand mixer or in a large bowl using a hand mixer beat the cream cheese, flour, heavy cream and vanilla extract.
Continue mixing on medium speed, then add the egg and mix well.
Pour the prepared batter into the tart pan on top of the graham cracker crust. Place dollops of the prepared raspberry sauce and make swirls using a toothpick or skewer.
Bake for 20-25 minutes until the edges of the tart are set and the middle still has a little jiggle.
Allow the tart to cool completely in the pan. Remove and place in the fridge to chill for at least 4 hours or overnight.
Top the tart with fresh raspberries. Slice and enjoy!
Using a hand blender puree the berries to a smooth sauce and strain using a fine mesh strainer to get rid of the seeds. Set Aside.
For the cheesecake tart: Pre-heat your oven to 350F/180C.Butter a 9 inch circular tart pan and set aside.
In a large bowl combine melted butter and graham crackers crumbs.
Mix until they resemble wet sand.
Press the crumbs evenly into your prepared tart pan using a mug or a measuring cup.
Bake the crust for 10 mins.
In the bowl of your stand mixer or in a large bowl using a hand mixer beat the cream cheese, flour, heavy cream and vanilla extract.
Continue mixing on medium speed, then add the egg and mix well.
Pour the prepared batter into the tart pan on top of the graham cracker crust. Place dollops of the prepared raspberry sauce and make swirls using a toothpick or skewer.
Bake for 20-25 minutes until the edges of the tart are set and the middle still has a little jiggle.
Allow the tart to cool completely in the pan. Remove and place in the fridge to chill for at least 4 hours or overnight.
Top the tart with fresh raspberries. Slice and enjoy!