CHEESECAKE TART WITH RASPBERRY SWIRL
Steps:
- For the crust: Preheat the oven to 350 degrees F. Brush the tart pan with canola oil.
- Add the graham cracker crumbs, sugar and melted butter to a medium bowl. Mix until fully combined. Transfer the mixture to the tart pan and press into the bottom of the pan and up the sides. Cover the crust with a piece of parchment paper and weight with pie weights or dried beans. Set on a baking sheet and bake for 12 minutes. Let cool before removing the parchment and pie weights.
- For the filling: Preheat the oven to 400 degrees F.
- Combine the raspberry jam and 1 tablespoon water in a small saucepan. Heat over low heat, whisking, until the jam has thinned to a smooth consistency. Remove from the heat and let cool.
- Add the ricotta to a food processor and blend until smooth, about 1 minute. Add the cream cheese and sugar and blend for another minute. Add the sour cream, lemon juice, vanilla and salt and blend for 30 seconds. Add the eggs and yolk and blend until smooth and combined, about 1 minute. Set aside 1 tablespoon of the cheesecake batter. Pour the remaining batter into the tart shell.
- In a small bowl, combine the thinned jam with the reserved cheesecake batter and mix until well blended. Dollop the jam mixture by the teaspoon onto the top of the cheesecake batter in a random pattern. Using a steak knife, swirl the preserves into the cheesecake batter. Transfer to the oven and bake for 10 minutes, then reduce the heat to 200 degrees and bake until the center is set, about 35 minutes. Let cool to room temperature before serving.
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Redwan Khan
[email protected]This was the best cheesecake tart I've ever had! The crust was perfect and the filling was so smooth and creamy. I highly recommend this recipe.
Judy Devona
[email protected]This tart was amazing! I loved the combination of the creamy cheesecake and the tart raspberries. I will definitely be making this again.
Norden zomba
[email protected]Overall, I thought this tart was good, but not great. I'll probably try a different recipe next time.
Ashley Andrews
[email protected]I had some trouble getting the tart out of the pan. I think I'll use a springform pan next time.
Md monier Hosen
[email protected]The crust was a little soggy. I think I'll blind bake it next time to make it crispier.
Sudden Topic
[email protected]This tart was a bit too sweet for my taste. I think I'll try using less sugar next time.
Nadia Zalegowska
[email protected]This was my first time making a cheesecake tart and it turned out great! The instructions were clear and easy to follow. I'm so glad I tried this recipe.
teddy chekole
[email protected]I'm not a huge fan of cheesecake, but this tart changed my mind. The raspberry swirl added a nice tartness that balanced out the sweetness of the cheesecake. I'll definitely be making this again.
Barbara Vriesman
[email protected]I made this tart for a party and it was a hit! Everyone loved it. The recipe was easy to follow and the tart turned out perfectly.
Phillip kalanick
[email protected]This cheesecake tart was a delight! The raspberry swirl added a beautiful pop of color and a burst of flavor. The crust was buttery and flaky, and the filling was creamy and smooth. It was the perfect dessert for a special occasion.