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Category: Tarts
Prep Time: Cook Time: Total Time:
Cheesecake
1 1/2 cups graham-cracker crumbs (or about 9 graham crackers)
4 tbsp butter, melted
1/2 cup reduced fat sour cream
8 ounces 1/3 less fat cream cheese, softened
2 tsp freshly grated lemon zest
2 tablespoon freshly squeezed lemon juice
1/2 tsp vanilla extract
1 egg
1/4 cup sugar
Topping
6 ounces (about 1 cup) fresh strawberries, pureed
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 lb fresh strawberries, thinly sliced
Preheat oven to 350 degrees. Set 6 (4-inch) tart pans with removable bottoms on a baking sheet and grease with cooking spray
If using whole graham crackers, break them up into large chunks and place them in a food processor. Pulse until you have uniform crumbs. Add melted better to the food processor and pulse a few more times until the texture resembles wet sand.
Spoon about 1/4 cup of the graham cracker crumbs into each tart pan, and using your fingers or the back of a measuring cup, press into the bottom and up the sides of each tart pan.
In a large bowl, combine sour cream, cream cheese, lemon zest, lemon juice, vanilla extract, egg, and sugar. Beat on medium high speed (or pulse) until the mixture is smooth. Divide the batter evenly among the prepared tart pans.
Bake for 15-20 minutes, or until the edges are firm and the centers are still slightly jiggly. Cool to room temperature on a wire rack.
To make the topping, puree 6 ounces (about 1 cup) of fresh strawberries in a food processor. Combine with sugar, cornstarch and lemon juice in a small sauce pan and bring to a boil over medium heat, stirring frequently. Cook another 1-2 minutes, or until thick. Remove from heat and cool to room temperature.
(At this point, you can refrigerate the baked tarts, covered, and the strawberry glaze in an air tight container until ready to serve, up to 1 day. The tartlets are best if allowed to sit at room temperature for about 30 minutes before eating.)
To assemble the tartlets, spread on a spoonful of strawberry glaze over the top, then layer with thinly sliced strawberries. Garnish with a spring of mint (optional).
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STRAWBERRY CHEESECAKE TARTLETS
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Category: Tarts
Prep Time: Cook Time: Total Time:
Cheesecake
1 1/2 cups graham-cracker crumbs (or about 9 graham crackers)
4 tbsp butter, melted
1/2 cup reduced fat sour cream
8 ounces 1/3 less fat cream cheese, softened
2 tsp freshly grated lemon zest
2 tablespoon freshly squeezed lemon juice
1/2 tsp vanilla extract
1 egg
1/4 cup sugar
Topping
6 ounces (about 1 cup) fresh strawberries, pureed
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 lb fresh strawberries, thinly sliced
Preheat oven to 350 degrees. Set 6 (4-inch) tart pans with removable bottoms on a baking sheet and grease with cooking spray
If using whole graham crackers, break them up into large chunks and place them in a food processor. Pulse until you have uniform crumbs. Add melted better to the food processor and pulse a few more times until the texture resembles wet sand.
Spoon about 1/4 cup of the graham cracker crumbs into each tart pan, and using your fingers or the back of a measuring cup, press into the bottom and up the sides of each tart pan.
In a large bowl, combine sour cream, cream cheese, lemon zest, lemon juice, vanilla extract, egg, and sugar. Beat on medium high speed (or pulse) until the mixture is smooth. Divide the batter evenly among the prepared tart pans.
Bake for 15-20 minutes, or until the edges are firm and the centers are still slightly jiggly. Cool to room temperature on a wire rack.
To make the topping, puree 6 ounces (about 1 cup) of fresh strawberries in a food processor. Combine with sugar, cornstarch and lemon juice in a small sauce pan and bring to a boil over medium heat, stirring frequently. Cook another 1-2 minutes, or until thick. Remove from heat and cool to room temperature.
(At this point, you can refrigerate the baked tarts, covered, and the strawberry glaze in an air tight container until ready to serve, up to 1 day. The tartlets are best if allowed to sit at room temperature for about 30 minutes before eating.)
To assemble the tartlets, spread on a spoonful of strawberry glaze over the top, then layer with thinly sliced strawberries. Garnish with a spring of mint (optional).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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