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Creamy Cheesecake Tart with Fresh Berries and Chocolate Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 80 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 4 hours 80 minutes (including chilling time)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This creamy and indulgent Cheesecake Tart features a buttery graham cracker crust filled with a smooth, velvety cream cheese filling. Baked to perfection and chilled to set, it’s a delightful dessert perfect for any occasion, enhanced with optional fresh berries, chocolate drizzle, or fruit compote toppings.


Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 2 cups cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2/3 cup sour cream
  • 2 large eggs
  • 1/4 cup heavy cream

Topping (Optional)

  • Fresh berries, chocolate drizzle, or fruit compote


Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and filling.
  2. Prepare Crust Mixture: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture is well combined.
  3. Form Crust: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan, using the back of a spoon or your fingers to firmly pack it down, creating an even crust base and edge.
  4. Bake Crust: Bake the crust for 8-10 minutes until it is golden brown and firm. Remove from the oven and let it cool completely while preparing the filling.
  5. Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to ensure a silky texture in the filling.
  6. Add Sweeteners and Flavor: Incorporate the powdered sugar and vanilla extract into the cream cheese and beat until fully blended.
  7. Combine Cream and Eggs: Mix in the sour cream and heavy cream until smooth, then beat in the eggs one at a time, making sure each is well incorporated before adding the next to avoid curdling.
  8. Fill Tart: Pour the prepared cheesecake filling into the cooled crust, smoothing the surface with a spatula for an even finish.
  9. Bake Filling: Bake the tart in the oven for 45-50 minutes until the edges are firm and set, while the center remains slightly jiggly. It will firm as it cools.
  10. Cool and Chill: Allow the tart to cool completely in the pan on a wire rack. Refrigerate for at least 4 hours or overnight for the best texture and flavor development.
  11. Add Toppings and Serve: Before serving, garnish the cheesecake tart with fresh berries, drizzle with chocolate, or add fruit compote for an extra special touch.

Notes

  • Ensure cream cheese is fully softened for a smooth filling.
  • Don’t overbake the tart; the center should jiggle slightly to avoid a dry texture.
  • Chilling the tart overnight improves flavor and firmness.
  • Substitute graham cracker crumbs with digestive biscuits if preferred.
  • Use a tart pan with a removable bottom for easier serving.