Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 1 pint fresh raspberries
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom and up the sides of the tart pan.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a large bowl, beat the cream cheese and sugar together until smooth.
6. Add the eggs and vanilla extract, and beat until well combined.
7. Pour the cheesecake mixture into the cooled crust.
8. In a small saucepan, heat the raspberry jam over low heat until it becomes liquid.
9. Pour the raspberry jam over the cheesecake mixture, and use a rubber spatula to swirl it into the cheesecake.
10. Bake the cheesecake tart for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
11. Remove the tart from the oven and let it cool to room temperature.
12. Once the tart has cooled, arrange the fresh raspberries on top.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 460
Fat: 32g
Carbohydrates: 38g
Protein: 6g
Sodium: 250mg
Sugar: 28g
Substitutions for ingredients:
- Instead of raspberry jam, you can use any other fruit jam or preserves.
- You can use a different type of berry instead of raspberries, such as strawberries or blueberries.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake before adding the raspberries.
- Use a different type of crust, such as an Oreo crust or a shortbread crust.
- Add a tablespoon of lemon juice to the cheesecake mixture for a tangy flavor.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use a rubber spatula to swirl the raspberry jam into the cheesecake mixture.
- Let the cheesecake tart cool completely before adding the fresh raspberries on top.
Storage Instructions:
Store the cheesecake tart in the refrigerator for up to 3 days.
Reheating Instructions:
The cheesecake tart can be served cold or at room temperature.
Presentation Ideas:
Serve the cheesecake tart on a cake stand or platter, and garnish with fresh mint leaves.
Garnishes:
Fresh raspberries and mint leaves.
Pairings:
Serve the cheesecake tart with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. To prevent cracking, let the cheesecake cool in the oven with the door slightly open for 10-15 minutes before removing it.
- If the crust is too crumbly, add a little more melted butter to the mixture.
Food Safety Advice:
Make sure to refrigerate the cheesecake tart if it will not be served immediately.
Food History:
Cheesecake is believed to have originated in ancient Greece, where it was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
The raspberry cheesecake tart is sweet and tangy, with a creamy and rich texture.
Serving Suggestions:
Serve the raspberry cheesecake tart as a dessert for a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A