Strawberry Cheesecake Tart
with Pecan Shortbread Crust
I feel like I’ve always wanted to make a dessert like this with a big bunch of strawberries all arranged in a pretty flower shape on top … I’ve seen photos of them and thought they were SOOooo pretty, but never tried to make one. Last weekend I walked into the grocery store and they were having a sale on strawberries and this vision of a strawberry cheesecake tart popped into my mind.
So I baked up the cheesecake tart … and then stuck it in the fridge and there it waited for me to have time to top it with berries. Then Friday morning I woke up early and decided it was time … I made the topping, arranged the berries, took photos, and stuck it in the car to take to work with me.
I took it to our 9:00 meeting and everyone had a slice, then gave the rest to the software developers we work with. It was gone in a flash. I’m glad I grabbed a piece at the meeting!
- 1 cup white whole wheat flour
- 1/3 cup packed brown sugar
- 5 tablespoons cold butter
- 1 1/2 cups finely chopped pecans
- 1/2 teaspoon cinnamon
- 1 package (8 ounces) light cream cheese, softened
- 1/2 cup sugar
- 1/2 cup pureed strawberries
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon + juice of a wedge of lemon
- 6 Tablespoons fresh strawberry puree
- 2 Tablespoons sugar
- 1/4 cup nonfat Greek yogurt
- 1/4 teaspoon vanilla extract
- 1 oz. light cream cheese
- About 1 lb. fresh strawberries, cleaned and sliced
- Preheat the oven to 350 F. Mix up the flour and brown sugar in a large bowl, then using 2 knives or a pastry cutter (or your fingers!), cut in the butter until you get a nice crumbly mixture. Stir in the nuts and cinnamon.
- Press the remaining crumbs into an round tart pan coated with cooking spray, pressing the filling up the sides a bit to make a crust. Bake at 350° for 15 minutes or until the edges are light brown. Set aside to cool while you make the filling.
- In a large bowl, beat the light cream cheese and the sugar until smooth. Add the pureed strawberries, eggs, and vanilla and beat until smooth. Pour your wonderful pink cheesecake filling over the crust.
- Bake for about 30-35 minutes or until the cheesecake is set and lightly golden brown on top. Cover and store in the refrigerator until close to serving time.
- Now, mix up the "sour cream" topping: Put the strawberry puree and sugar in a bowl and microwave for about 3 minutes, stopping to stir a couple times, until the strawberry mixture turns into a jam-like consistency. Add the Greek yogurt, vanilla, and cream cheese and mix until fairly smooth. Spread evenly over the top of the cheesecake.
- Wash and slice your strawberries, saving a pretty one for the middle, then arrange the slices on the cheesecake in an overlapping spiral, starting on the outside edges and working your way in towards the center. Top off your masterpiece with that last whole strawberry you saved for the middle.
- Take lots of pictures before you slice and serve to your delighted guests. :)
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Farm Girl Friday, Weekend Potluck, TGIF Link Party, What’d You Do this Weekend?, Mop it Up Monday, Marvelous Monday, Tuesday’s Table, All my Bloggy Friends, Foodie Friends Friday, KM’s Mother’s Day Bloghop, Keep Calm & Cook On – Strawberries and the Clever Chicks Bloghop.