Strawberry Cheesecake Tart

May 22, 2012

Wow this feels like I’m about to burst out on stage to an empty room. I’m a little ashamed that my ‘short break’ from blogging has turned into a five week long hiatus and admittedly, it’s a bit nerve-wracking posting again after so long. In fact it felt a little bizarre to be back to hunching by the back door to take photos with whatever daylight was left (curse you impending winter darkness!).

But at least I got to break in a new member of this blog! Yes friends, I have finally retired my little ol’ basic Canon camera of 3+ years (I’ll never forget you!) and have shacked up with a shiny new Nikon. I’m loving the ease of it with all these new fancy technological function thingies that I didn’t know I needed. And dare I say it, I’m thrilled with the team swap. *grin*

So even though I’m freezing my behind off and covering up every inch of my skin with fleece and wool, I had intense cravings for a summery cool cheesecake. I did however, wanted to skip the whole baked/chilled dense filling of traditional cheesecake so the answer here is a tart with a light mousse-type cream filling that loses none of the cream cheese punch. As for the fruit pairing, well, I know it’s out of season and hugely overpriced but strawberries are like little nubs of happiness for me and thanks to Sara Lee, a ‘cheesecake’ just isn’t the same without it.

Strawberry Cheesecake Tart
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Biscuit Base
  1. 250g packet of plain sweet biscuits
  2. 125g butter, melted
  3. 1 egg white, lightly beaten
Glazed Strawberries
  1. 2 x 250g punnets of strawberries, hulled
  2. 100g caster sugar
Cheesecake Cream Filling
  1. 250g cream cheese, softened
  2. 2-3 Tbl caster sugar
  3. 1 tsp vanilla extract
  4. 250ml cream
Instructions
  1. For biscuit base, preheat oven to 160°C. Process biscuits in a food processor then add melted butter and pulse until combined. Press into 6 x 10cm non-stick loose bottomed tart tins then blind bake in the oven for 5 minutes. Lightly brush the bottom of the tarts with egg white then bake for a further 5 minutes (this will stop the crust from getting soggy from the filling). Remove and allow to cool completely.
  2. To make the glaze, process one punnet of strawberries with the sugar then push through a fine sieve to remove seeds and pips. Cook the purée over medium-low heat, stirring regularly, in a heavy based saucepan until it comes to a simmer then cook until it has thickened to a light syrup. Cool one half of the glaze in the fridge (this will go into the filling).
  3. Meanwhile cut the other punnet of strawberries into halves then toss into the other half of the glaze (while it’s still slightly warm), then leave to cool and macerate in the fridge.
  4. In a bowl, beat the cream cheese with the sugar and vanilla until softened. In another bowl, whip cream into soft peaks then gently fold into the cream cheese.
  5. Lightly fold the reserved half of the strawberry glaze through the filling to make it all swirly. Divide amongst the cooled biscuit bases and chill until needed. Top with the macerated strawberries and brush on some extra glaze just before serving.
Citrus and Candy http://www.citrusandcandy.com/

{ 42 comments… read them below or add one }

Deb December 29, 2012 at 23:56

Can you post “American” conversions for measurements please?

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Citrus and Candy December 30, 2012 at 02:45

Hi Deb, please check out this website or this one for all your conversion needs. Thanks.

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Michelle Elliott (@mschefkitchen) October 10, 2012 at 11:51

I love the ” food action” in your pics. It really brings the food to life and makes your dishes look so appetizing. Hope you win a prize in the Eat Drink Blog comp!
Michelle Elliott (@mschefkitchen) recently posted..MasterChef Live

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A Bowl Of Mush August 22, 2012 at 06:01

Wow , these look amazing! LOVE your photography!
A Bowl Of Mush recently posted..Victoria Sponge Birthday Cake

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Justine Jacobs July 29, 2012 at 17:50

Thank you for the recipe!!

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Octie July 24, 2012 at 10:37

Nice photos !!!!
Octie recently posted..Kong View Restaurant, Vientiane (Day1, Part2)

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Lydia Grace June 14, 2012 at 19:57

Holy moly! I love your photography! I was just having a laugh because I just checked out your latest post with the “bad” photo and then scrolled down to see this beautiful post! These tarts look to die for, I NEED to make these, they look absolutely amazing!

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DynaLou June 4, 2012 at 17:03

Tart is one of the best desserts I want to have right now.. even my kids would love it especially this one, the strawberry one..
DynaLou recently posted..Relieving Gout

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Phuoc'n Delicious June 4, 2012 at 00:23

Damn.. I really want one of these babies right now!
Phuoc’n Delicious recently posted..Eat Art Truck – Food trucks

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tastyfoodsnaps May 31, 2012 at 20:17

looks like a perfect cheesecake! crumbly base and creamy filling… YUM!
tastyfoodsnaps recently posted..Citrus, Newtown

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The Food Sage May 28, 2012 at 19:25

This is my kind of cheesecake. The base looks beautiful and biscuity. You captured it all perfectly with you new, hard earned, piece of equipment! Well done.
The Food Sage recently posted..French Food Safari: destination satisfaction

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Brandon Scott May 27, 2012 at 04:40

My heart is telling that “Have the strawberry cheesecake now and now”. Really its looking very delicious and attractive. I will try the recipe of strawberry cheesecake at my kitchen and have that yammy cake with my family.
Brandon Scott recently posted..Celebrity Gossip

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mykitchenstories May 26, 2012 at 21:03

Lovely recipe and pictures dispite hunching in the impending darkness. welcome home . delicious
mykitchenstories recently posted..Ginger Tea , Quince and Raspberry Crumble

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Julia May 25, 2012 at 22:17

I could see the improvement straight away! Also these cheesecake tarts are making me drool! Thanks that you’ve shared.
Julia recently posted..Low Carb Diets That Work

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Anna @The Littlest Anchovy May 25, 2012 at 13:02

Whew! Glad you are back! I love, love, love these little pies of happiness!
Anna @The Littlest Anchovy recently posted..Two Desserts With Honey Delight Award Winning Honey

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Christina @ The Hungry Australian May 25, 2012 at 00:28

Glad to have you back, and with such a corker of a recipe! Beautiful photographs.
Christina @ The Hungry Australian recently posted..Easy Honey Ice Cream with Burnt Toffee Popcorn

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Becs @ Lay the table May 24, 2012 at 23:12

Congrats on getting your new camera – we upgraded ours last year and it made a world of difference. I could see the improvement straight away! Also these cheesecake tarts are making me drool!
Becs @ Lay the table recently posted..Thai fruit shakes

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beti May 24, 2012 at 00:10

I really like the size of the tarts, they also look pretty easy to make and delicious
beti recently posted..Nut Logs

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Vivian - vxdollface May 23, 2012 at 16:59

wow it’s so pretty! could do with one now :P

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Karylle May 23, 2012 at 14:57

I love tarts and I just love this strawberry chessecake tart too.. It looks definitely yummy and I have never tried baking one before..
Karylle recently posted..Healthy Dinner with Crock Pot Guide

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Beth {local milk} May 23, 2012 at 13:01

I recently discovered you blog and it’s one of my favorites… and I’m picky! I really love the aesthetic of your site. So yeah… you’re definitely not playing to an empty house! I always get anxious when I don’t post for a bit, making it harder to post. It’s kinda like skipping class. That said, I think your blog is solid enough that when life demands it, you won’t lose anyone by taking a break! And most importantly: those pretty tarts make me hungry. Especially since I’ve got a tart shell cooling on a rack as I type this. Also destined for fruit + cheese (blueberries & ricotta w/ honey & lavender). But I can’t eat it tonight. Because I have to take damn photos of it tomorrow. Ugh…waiting.
Beth {local milk} recently posted..eggs benedict from scratch: buttermilk english muffins, blender hollandaise & link41 bacon

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Citrus and Candy May 23, 2012 at 17:33

Hi Beth, you are too sweet and making me blush like a fool :)

It feels good to be back but now I have to make sure I get into the rhythm of posting regularly again. But it sure is nice to know that some people haven’t forgotten me! :D

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Danielle May 23, 2012 at 12:53

Looks fantastic! Do you have any suggestions for ‘plain sweet biscuits’? I’m from the United States and I don’t think anything on our shelves are labeled as such.

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Citrus and Candy May 23, 2012 at 17:31

Hi Danielle! I only wrote plain sweet biscuits as a general thing because every country has their own brands of biscuits and cookies. Feel free to use Graham Crackers for the crust :)

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Alana May 23, 2012 at 11:52

I know so many people who are jumping aboard the Canon ship so it warms my heart to see more team Nikon kids! Super gorgeous photos, your cheesecake looks delicious.
Alana recently posted..Mango Cheesecake with Chocolate + Ginger

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Katie May 23, 2012 at 11:01

Those pictures…wow! B-e-a-uuuutiful.
Katie recently posted..Homemade Ricotta Cheese

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Yammie @ Yammie's Noshery May 23, 2012 at 10:51

Oh my. these look so good. Your photography is beautiful. Now following! :)
Yammie @ Yammie’s Noshery recently posted..Pretzel Buns

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Peter G | Souvlaki For The Soul May 23, 2012 at 10:25

Congratulations for making the move to Nikon! Yay! A tart is a tart…and this one looks mighty gorgeous. I like taking the cheesecake idea and making it individual like this. Nicely done!
Peter G | Souvlaki For The Soul recently posted..Fish Pie

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Gastronomy Gal May 23, 2012 at 10:01

Looks amazing as usual. Waves hi! 5 weeks isn’t too long. A break is sometimes a good thing. I’m also team Nikon except I need to work out how to use my camera/photoshop. Sigh at being tech shit.m

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renee May 23, 2012 at 05:12

What gorgeous little tarts! Strawberries are just coming into season here, and I so can’t wait to make these. Lovely photos – congrats on new camera :)
renee recently posted..Crostini with Balsamic Strawberries, Ricotta & Pea Shoots

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Food is our religion May 22, 2012 at 22:15

New camera to play with is always such a great way to get back into blogging! Welcome back! =)
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Jemaust May 22, 2012 at 18:37

Looks great i recently discovered philly lite cream cheese, it is easier to whip has lots of great flavour and no one can tell the difference

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thelittleloaf May 22, 2012 at 18:11

Welcome back to the blogosphere :-) These little tarts look gorgeous and I love the lighter alternative to cheesecake filling. I like to try and eat as seasonally as possible, but luckily there are lots of strawberries around in the UK so can happily make these!
thelittleloaf recently posted..Mint Chocolate Fondant Puddings

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valentina | cucinaecantina May 22, 2012 at 17:11

These little cheesecakes are awesome! I want try it, I have some tiny strawberry in kitchen garden and you give me an great idea!!
valentina | cucinaecantina recently posted..Mac’n'Cheese

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Jacq May 22, 2012 at 13:51

Welcome back to the blogosphere! awesome photos and I loooove my Sara Lee cheesecakes :)
Jacq recently posted..Bo Innovation, Hong Kong

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Sarvani @ baker in disguise May 22, 2012 at 12:09

had dropped by your blog yesterday wondering if I had missed a post!! well.. it may be freezing out there .. but its summer here.. so this looks great!!! that pic of the tart thats been broken into.. simply gorgeous!!!
Sarvani @ baker in disguise recently posted..Orange Cinnamon Sticky Buns : "TWD : Baking with Julia"

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leaf (the indolent cook) May 22, 2012 at 11:28

I, too, adore strawberries in cheesecake – well, anything with a little hint of astringency, really. Lovely tarts!
leaf (the indolent cook) recently posted..egg, shallot & samphire salad with smoky lemon dressing

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Nic@diningwithastud May 22, 2012 at 11:18

Gorgeous tarts!! So creamy and delicious
Nic@diningwithastud recently posted..Coconut Bubble Tea Ice-Cream

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Steph May 22, 2012 at 10:32

YAY! New post and new camera!! It’s looking pretty damn fab. I’ve missed you!
Steph recently posted..Brown Butter Pink Ombre Daisy Cake with Strawberry Jam

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chocolatesuze May 22, 2012 at 08:46

teehee nub.

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Angie May 22, 2012 at 08:43

Mmmm could do with a bite of summer right now! They look gorgeous!

I adore strawberries and am always so sad when I see the price tag at the moment. But then I have paid $10 for a punnet of raspberries because I just felt like putting them in my brownies. Can’t wait until berries are in season again!
Angie recently posted..[Angie Travels] Eating our way through Tasmania (Part 1) – Launceston, Tamar Valley

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Tina @ bitemeshowme May 22, 2012 at 08:28

Despite it not being that summer weather which would be perfect for such a cheesecake, it looks like it can be devoured at any time! I always love a good biscuit base. Anyways!!! welcome to team nikon! hhahah
Tina @ bitemeshowme recently posted..Coco Cubano, Parramatta

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