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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Dr.Azam Wesa
[email protected]Wow, this cheesecake tart looks amazing! Can't wait to give it a try.
Boda Boda
[email protected]This tart looks delicious! I'm adding it to my list of recipes to try.
Nana Kwesi
[email protected]I'm definitely going to try this recipe. It looks so good!
Ali Algazwy
[email protected]This tart is absolutely stunning! I can't wait to try it.
Julian Fuller
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Nienke Cardon
[email protected]I'm not a huge fan of cheesecake, but this tart changed my mind. The cheesecake was light and fluffy, and the raspberry swirl added a nice tartness. I would definitely make this again.
Elaine Edwards
[email protected]The raspberry swirl really makes this tart special. It adds a beautiful color and a burst of flavor to every bite.
Bwire Scola
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. It's a great dessert to have on hand for unexpected guests.
Lord Abban
[email protected]I made this tart for my family and they loved it! The cheesecake was creamy and smooth, the raspberry swirl was tart and tangy, and the crust was buttery and flaky. It was a perfect balance of flavors and textures.
I'm human By the way
[email protected]This tart is a showstopper! The presentation is beautiful, and the taste is even better. I highly recommend making this for your next special occasion.
Daddy Young Official
[email protected]I love how easy this recipe was to follow. Even as a beginner baker, I was able to make this tart without any problems. The instructions were clear and concise.
itz_ broken
[email protected]This cheesecake tart with raspberry swirl was a hit at my dinner party! The combination of the creamy cheesecake, tangy raspberry swirl, and buttery crust was divine. Everyone raved about it.