Raspberry Swirl Cheesecake Tart

I saw a lot of Cheesecake pictures this week and decided to make one. I call this a cheesecake tart because its a cheesecake as flat as a tart. It came out perfectly well and tasted so good. I had a slice with some blueberries and whipped cream.

Hello beautiful,

This cheesecake is to die for.

Ingredients for the Crust

  1. 1 and 1/2 cups graham cracker crumbs about 12 full sheet graham crackers (I used cinamon biscuits so you can use any biscuit of your choice)
  2. 6 Tablespoons unsalted butter, melted
  3. 1/3 cup granulated sugar

Ingredients for the Filling

  1. 24 ounces full-fat cream cheese, softened to room temperature
  2. 1 cup granulated sugar
  3. 1 cup full-fat sour cream (or yogurt)
  4. 2 teaspoons vanilla extract
  5. 3 large eggs

Ingredients for the Raspberry Sauce

This varies depending on what you want and how easy it is to get it. You could buy a prepared sauce from a CarreFour or any other shop or make it this way

  1. 6 ounces raspberries
  2. 2-4 tablespoons granulated sugar (depends on how sweet your raspberries are)
  3. 2 tablespoons lemon juice (can be skipped)
  4. 2 1/2 teaspoons cornstarch

You could also use strawberries, blueberries, grapes, chocolate etc.


For the raspberry curd
  1. Combine the raspberries and sugar into a blender and puree until smooth. In a small bowl, whisk together the lemon juice and cornstarch until smooth. Add the cornstarch mixture to the berry puree. Puree until smooth.
  2. Strain the mixture into a medium saucepan and discard the seeds. Cook over medium heat until the mixture starts to boil. Boil for a few minutes or until it thickens, stirring frequently. Pour into a heatproof container. Let cool to room temperature.
For the cheesecake
Preheat your oven to 350F. In a small bowl, combine the biscuit crumbs and butter. Press into the bottom and up the sides of an 11-inch tart pan. Bake for 15 minutes. Let cool completely. (The biscuit crumbs can also be refrigerated)
  1. Meanwhile, in a medium bowl, beat the heavy cream until it thickens. Gradually add the powdered sugar. Whip until stiff peaks form (when you pull the beaters straight up, the peaks will not fall over). Set aside.
  2. In a large bowl, beat together the cream cheese, granulated sugar, and vanilla until smooth. Fold in the whipped cream.
  3. Spread the cream cheese mixture evenly into the cooled tart pan.
  4. Now this where you have to draw. It is a very easy technique. Use a piping bag and fill it with the sauce. Start from the center and make a continuous circle starting from the center and finishing around the edges. Take a pin or toothpick and divide it into 4, make more divisions and you would see the pattern beginning to form up.
    First time, not so perfect :-)
  5. Okay so if you think the previous step is a bit hard then you could try this; Drop several spoonfuls of raspberry curd on top in different spots then swirl around with a knife.
  6. Bake for about 40 minutes and refrigerate the tart for at least four hours or overnight before serving. You could also make the pattern after baking. Your choice 🙂



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