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:

Equipment:

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:

covered percent of daily need