Raspberry Swirl Cheesecake Tart

Raspberry Swirl Cheesecake Tart takes about 45 minutes from beginning to end. One serving contains 321 calories, 4g of protein, and 26g of fat. This recipe serves 12 and costs $1.04 per serving. 911 person were glad they tried this recipe. Head to the store and pick up cookie crumbs, heavy whipping cream, raspberries, and a few other things to make it today. Plenty of people really liked this side dish. It is brought to you by Chocolate Moosey. Overall, this recipe earns a not so great spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: Cheesecake Tart with Raspberry Swirl, Pumpkin-Swirl Cheesecake Tart, and Raspberry Swirl Cheesecake.

Servings: 12

 

Ingredients:

2 1/2 cups chocolate sandwich cookie crumbs

2 1/2 teaspoons cornstarch

16 ounces cream cheese, softened

2-4 tablespoons granulated sugar (depends on how sweet your raspberries are)

1/2 cup heavy whipping cream

2 tablespoons lemon juice

2 teaspoons powdered sugar

6 ounces raspberries

4 tablespoons unsalted butter, melted

1 teaspoon vanilla

Equipment:

blender

whisk

bowl

sauce pan

tart form

oven

knife

Cooking instruction summary:

Combine the raspberries and sugar into a blender and puree until smooth. In a small bowl, whisk together the lemon juice and cornstarch until smooth. Add the cornstarch mixture to the berry puree. Puree until smooth.Strain the mixture into a medium saucepan and discard the seeds. Cook over medium heat until the mixture starts to boil. Boil for a few minutes or until it thickens, stirring frequently. Pour into a heatproof container. Let cool to room temperature.Preheat oven to 350F. In a small bowl, combine the cookie crumbs and butter. Press into the bottom and up the sides of an 11-inch tart pan. Bake for 15 minutes. Let cool completely.Meanwhile, in a medium bowl, beat the heavy cream until it thickens. Gradually add the powdered sugar. Whip until stiff peaks form (when you pull the beaters straight up, the peaks will not fall over). Set aside.In a large bowl, beat together the cream cheese, granulated sugar, and vanilla until smooth. Fold in the whipped cream.Spread the cream cheese mixture evenly into the cooled tart pan. Drop several spoonfuls of raspberry curd on top in different spots then swirl around with a knife (refrigerate leftover raspberry curd). Refrigerate the tart for at least four hours or overnight before serving.

 

Step by step:


1. Combine the raspberries and sugar into a blender and puree until smooth. In a small bowl, whisk together the lemon juice and cornstarch until smooth.

2. Add the cornstarch mixture to the berry puree. Puree until smooth.Strain the mixture into a medium saucepan and discard the seeds. Cook over medium heat until the mixture starts to boil. Boil for a few minutes or until it thickens, stirring frequently.

3. Pour into a heatproof container.

4. Let cool to room temperature.Preheat oven to 350F. In a small bowl, combine the cookie crumbs and butter. Press into the bottom and up the sides of an 11-inch tart pan.

5. Bake for 15 minutes.

6. Let cool completely.Meanwhile, in a medium bowl, beat the heavy cream until it thickens. Gradually add the powdered sugar. Whip until stiff peaks form (when you pull the beaters straight up, the peaks will not fall over). Set aside.In a large bowl, beat together the cream cheese, granulated sugar, and vanilla until smooth. Fold in the whipped cream.

7. Spread the cream cheese mixture evenly into the cooled tart pan. Drop several spoonfuls of raspberry curd on top in different spots then swirl around with a knife (refrigerate leftover raspberry curd). Refrigerate the tart for at least four hours or overnight before serving.


Nutrition Information:

Quickview
321k Calories
3g Protein
25g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
321k
16%

Fat
25g
39%

  Saturated Fat
13g
83%

Carbohydrates
19g
7%

  Sugar
7g
8%

Cholesterol
69mg
23%

Sodium
235mg
10%

Get Enough Of These
Protein
3g
8%

Vitamin A
792IU
16%

Manganese
0.19mg
10%

Vitamin B2
0.13mg
8%

Phosphorus
74mg
7%

Vitamin C
4mg
6%

Folate
22µg
6%

Vitamin B1
0.08mg
6%

Calcium
55mg
6%

Fiber
1g
5%

Vitamin K
4µg
5%

Iron
0.82mg
5%

Vitamin B3
0.84mg
4%

Selenium
2µg
4%

Vitamin B5
0.36mg
4%

Vitamin E
0.52mg
3%

Potassium
106mg
3%

Magnesium
11mg
3%

Zinc
0.39mg
3%

Copper
0.05mg
3%

Vitamin D
0.39µg
3%

Vitamin B12
0.14µg
2%

Vitamin B6
0.04mg
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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