Cheesecake Tart with Raspberry Swirl
- Level: Intermediate
- Yield: 8 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 599
- Total Fat
- 39
- Saturated Fat
- 21
- Carbohydrates
- 51
- Dietary Fiber
- 1
- Sugar
- 32
- Protein
- 11
- Cholesterol
- 184
- Sodium
- 348
- Total: 2 hr 25 min (includes cooling time)
- Active: 50 min
Ingredients
Crust:
Vegetable oil, for greasing the tart pan
3 cups ground graham crackers
2 tablespoons sugar
10 tablespoons (1 1/4 sticks) butter, melted
Filling:
2 tablespoons seedless raspberry jelly or jam
10 ounces ricotta (1 1/4 cups)
10 ounces cream cheese (1 cup plus 2 tablespoons)
5 ounces sugar (1/2 cup plus 3 tablespoons)
3 tablespoons sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
Pinch salt
3 large eggs
1 egg yolk
Directions
Special equipment:
an 11-inch fluted tart pan with a removable base- 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.