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
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and filling.
- 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.
- 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.
- 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.
- 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.
- Add Sweeteners and Flavor: Incorporate the powdered sugar and vanilla extract into the cream cheese and beat until fully blended.
- 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.
- Fill Tart: Pour the prepared cheesecake filling into the cooled crust, smoothing the surface with a spatula for an even finish.
- 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.
- 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.
- 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.