Ingredients
- 2 cups graham cracker crumbs
- 7 tablespoons unsalted butter, melted
- 2.5 cups fresh strawberries, hulled and diced
- 1/3 cup granulated sugar
- 3 tablespoons water
- 2 teaspoons lemon juice
- 8 oz cream cheese, at room temperature
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 1.5 cups heavy cream
Make the Crust
In a bowl, mix the graham cracker crumbs and melted butter with a fork until the mixture looks like damp sand. Make sure every crumb is moistened.
Pour the crumbs into an 11-inch tart pan with a removable bottom. Use the flat bottom of a measuring cup to press the crumbs firmly and evenly across the bottom and up the sides of the pan. A tightly packed crust is the only thing that prevents it from falling apart later.
Chill the crust in the refrigerator for at least 45 minutes.
Cook the Strawberry Sauce
While the crust chills, combine the diced strawberries, granulated sugar, water, and lemon juice in a small saucepan.
Cook over medium heat, stirring occasionally, for ~15-18 minutes. The berries will break down and the liquid will bubble and reduce into a thick, glossy sauce that can coat the back of a spoon.
Let the sauce cool completely to room temperature, then blend it until smooth.
Make the Cheesecake Filling
It is critical that your cream cheese is at room temperature; cold cream cheese will leave you with a lumpy filling. In a large bowl, beat the cream cheese with an electric mixer until it is completely smooth and fluffy, about 2 minutes.
Add the powdered sugar and vanilla extract and beat for another minute until combined, scraping down the sides of the bowl as needed.
In a separate bowl, whip the heavy cream until it holds soft peaks. Be careful not to over-whip it.
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three additions. Be careful not to deflate all the air you just whipped into it.
Swirl, Fill, and Chill
Pour about two-thirds of the cooled strawberry sauce over the cheesecake filling. Fold it in with just two or three strokes of the spatula to create visible ribbons of sauce. Do not overmix, or you’ll just have a uniformly pink filling.
Pour the filling into the chilled crust and smooth the top with an offset spatula.
Cover the tart with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 5 hours, but overnight is much better. This time is necessary for the filling to set up properly for clean slices.
Slice and Serve
To serve, remove the outer ring of the tart pan. Use a sharp, thin knife to slice the tart, wiping the blade clean between each cut. This prevents the filling from smearing.
Strawberry Cheesecake Tart
Ingredients
- 2 cups graham cracker crumbs
- 7 tablespoons unsalted butter melted
- 2.5 cups fresh strawberries hulled and diced
- 1/3 cup granulated sugar
- 3 tablespoons water
- 2 teaspoons lemon juice
- 8 oz cream cheese at room temperature
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 1.5 cups heavy cream
Instructions
- Mix the graham cracker crumbs and the melted butter until it resembles damp sand.
- Press the mixture firmly into an 11-inch tart pan with a removable bottom, covering the bottom and sides.
- Chill the crust in the refrigerator for 45 minutes.
- Combine the strawberries, the granulated sugar, the water, and the lemon juice in a saucepan.
- Cook over medium heat for 15-18 minutes until the sauce thickens and coats the back of a spoon.
- Let the sauce cool completely, then blend until smooth.
- Beat the room temperature cream cheese until smooth and fluffy, about 2 minutes.
- Mix in the powdered sugar and the vanilla extract until combined.
- In a separate bowl, whip the heavy cream to soft peaks.
- Fold the whipped cream into the cream cheese mixture in three additions.
- Pour two-thirds of the strawberry sauce over the cheesecake mixture and fold gently 2-3 times to create ribbons.
- Spread the filling into the chilled crust and smooth the top.
- Cover with plastic wrap directly on the surface and refrigerate for at least 5 hours or overnight.
- Remove the outer ring and slice with a clean, sharp knife, wiping between cuts.
