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
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

'SPAM' is short for spiced ham.

Food Joke

Amathophobia: The fear of dust. Anananany: The inability to stop spelling 'banana' once you've started. Anatidaephobia: The fear that wherever you are, a duck is watching! Androphobia: The fear of men. Angoraphobia: The fear of soft sweaters and rabbits. Anthropophobia: The fear of human beings. Archibutyrophobia: The fear of peanut butter sticking to the roof of your mouth. Eonaphobics: The fear of transvestites. Friendorphobia: The fear of being asked "Who goes there?" Friggaphobics: People who fear Fridays. Genuphobia: The fear of knees. Graphophobia: The fear of writing. Heortophobia: The fear of holidays. Iophobia: The fear of rust. Katagelophobia: The fear of ridicule. Lyssophobia: The fear of insanity. Peniaphobia: The fear of poverty. Phobaphobia: The fear of fear itself. Phobia: What you have left over after you drink two out of a 6-pack. Phronemophobia: The fear of thinking. Pognophobia: The fear of beards. Quadriphobia: The fear of 4-way stops and not knowing who goes next.

Popular Recipes
Pumpkin Spice Muffins with Molasses Walnut Crumble

Creative Culinary

Crock-Pot Green Beans With Bacon

Crock Pot Ladies

Fig and Honey Cocktail

The Shiksa in the Kitchen

Cheesecake Ice-Cream With Mango Syrup

Foodista

Chicken Pot Pie Topped With Bacon Cheddar Biscuits #SundaySupper

Chocolate Moosey