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Desserts

Strawberry Cheesecake Tart with pecan-graham cracker crust

With strawberries playing the starring role in this show-stopping dessert, you’ll be feeling all the spring vibes. Can’t decide between cheesecake or fruit tart? Enjoy the best of both worlds with this visually stunning layered tart that will please just about everyone.

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Ingredients

FOR THE CRUST, PROCESS:

FOR THE FILLING, WHIP:

FOR THE TOPPING, PURÉE:

SPRINKLE:

FOR THE GLAZE, HEAT:

Test Kitchen Tip

For a deeply colored strawberry topping and garnish, look for very ripe strawberries that are dark red in color.

Instructions

Preheat oven to 325°.

For the crust, process graham crackers, pecans, brown sugar, and salt in a food processor until fine. With processor running, add melted butter; process until crumbs resemble wet sand.

Press crumb mixture into bottom of a 9-inch round or square tart pan with a removeable bottom. Bake crust 15 minutes; cool completely.

For the filling, whip cream cheese and sugar in a stand mixer fitted with a whisk attachment until smooth, scraping down sides of bowl periodically. Add egg, vanilla, zest, and salt; mix to combine.

Spread cream cheese filling onto crust and bake until sides are set, 25 minutes; cool completely.

For the topping, purée strawberries, sugar, lemon juice, and liqueur in a food processor; transfer to a saucepan over medium heat and bring to a boil. Cook purée, stirring constantly, until slightly reduced, 5 minutes.

Sprinkle gelatin over water in a bowl; let sit until gelatin is absorbed, 5 minutes. Add gelatin to strawberry purée and cook 1 minute more. Off heat, stir in vanilla and let cool 15 minutes; pour over cooled tart and refrigerate until set, 2 hours.

For the glaze, heat jam and liqueur in a small saucepan over medium-low until melted. Arrange halved strawberries, cut-sides down, around edges of tart, then arrange diced strawberries to cover center. Brush strawberries with glaze.

So the filling doesn’t start to melt before baking, cool the crust completely before adding filling.

So the filling doesn’t start to melt before baking, cool the crust completely before adding filling.

Adding gelatin to the strawberry purée helps it set up and create a firm, clean layer of topping.

Adding gelatin to the strawberry purée helps it set up and create a firm, clean layer of topping.

Nutritional Facts

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