STRAWBERRY CHEESECAKE TARTS
Delicious, impressive looking little tarts! You can use any type of berry you want, just make sure you use the same type of preserves as berries. Adapted from Oregon Strawberry Recipes.
Provided by Leslie
Categories Cheesecake
Time 15m
Yield 12 tarts
Number Of Ingredients 7
Steps:
- Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
- Beat until smooth.
- Spread evenly into tart shells.
- Top with sliced strawberries, pressing into cream cheese mixture slightly.
- Refrigerate about 4 hours.
- Before serving, spread the strawberry preserves evenly over the filling.
- *Optional: Drizzle melted chocolate over top!
Nutrition Facts : Calories 1362.1, Fat 71.2, SaturatedFat 19, Cholesterol 36.2, Sodium 1471.1, Carbohydrate 173.7, Fiber 4.1, Sugar 105.3, Protein 12
CHEESECAKE TART WITH BERRIES
Provided by Food Network Kitchen
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
- Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
- Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
- Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.
MINI CHEESECAKE TARTS
Make and share this Mini Cheesecake Tarts recipe from Food.com.
Provided by Bev I Am
Categories Cheesecake
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in extracts.
- Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
- (Let excess crumbs remain, evenly covering bottom of each tart pan.)
- Place tart pans on a baking sheet.
- Divide cheesecake batter evenly between tart pans.
- Bake at 350° for 18 to 20 minutes or until set.
- Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
- Divide fruit evenly, and arrange decoratively over each cheesecake.
- Garnish with mint, if desired.
Nutrition Facts : Calories 360.4, Fat 11.3, SaturatedFat 5.7, Cholesterol 94.7, Sodium 506.2, Carbohydrate 51.3, Fiber 0.6, Sugar 30.4, Protein 13.2
INDIVIDUAL STRAWBERRY CHEESECAKE TARTS
These tasty treats are the perfect end to a great meal. The cheesecake recipe itself is very simple, and the topping and crust are very versatile. Alternatives are listed below. ***NOTE***DO NOT USE reduced fat cream cheese. This recipe doesn't seem to work well unless it's full of fat, full of guilt and full of flavor! ;)
Provided by HawaiiChef79
Categories Cheesecake
Time 1h
Yield 18 tarts, 18 serving(s)
Number Of Ingredients 15
Steps:
- For the Crust:.
- Preheat the oven to 350 degrees F.
- Line 18 regular-sized cupcake cups.
- Combine the graham cracker crumbs and macadamia nuts in a bowl.
- Add sugar and mix well.
- Add butter and mix until everything is well incorporated.
- Spoon the mixture into each cupcake liner. (About 1 heaping tablespoon per cup).
- Push down on the graham cracker mixture and try to make a flat crust.
- Bake in oven for 8 minutes,.
- Take out of the oven, and let cool.
- For the Cheesecake Filling:.
- ***NOTE*** Make sure to leave the cream cheese and eggs out until they are at room temperature.
- Preheat the oven to 375 degrees F.
- Cream together the cream cheese and the sugar until it is smooth.
- Add eggs one at a time, until they are well incorporated.
- Add vanilla (and lemon juice if you choose to).
- Fill each liner 2/3 of the way full.
- Bake for about 13-18 minutes. (In my new oven it's 18 minutes, in my old oven it was 13 minute, so, it really depends on your oven).
- Place in the refrigerator to allow to cool.
- To make the Strawberry topping:.
- Soften the unflavored gelatin in the 1 cup plus 2 tablespoons boiling water. Let stand for 5 minutes.
- Add the strawberry gelatin.
- Set aside.
- Cut the strawberries at the widest point so that it will cover as much of the cheesecake top as possible. Alternatively, you can slice the strawberries.
- Place the strawberries, upside down, on the tarts.
- Spoon the gelatin mixture on top of each strawberry, trying to completely coat each strawberry, and get the topping on the cheesecake itself as well.
- Melt the white chocolate in the microwave on low heat. Drizzle over each tart.
- Alternatives:.
- Using 1 1/2 packages of cream cheese with 1/2 cup pumpkin puree is an interesting fall twist.
- Using oreo cookie crumbs as the crust, and mixing in semi-sweet or dark chocolate chips.
- You can also use any canned topping, an fruit and jello combo, or just use the fresh fruit by themselves.
STRAWBERRY CREAM CHEESE TARTS
A tasty little tart with a light strawberry syrup drizzled over the top that's perfect for dessert for that special someone after a homemade dinner date. This takes a bit of time but is worth it.
Provided by Chef Zachary
Categories Fruit Tarts
Time 1h25m
Yield 48
Number Of Ingredients 9
Steps:
- Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
- Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
- Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
- Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
- Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
- Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 24.2 g, Cholesterol 32.3 mg, Fat 10.9 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 30.7 mg, Sugar 19.3 g
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