Strawberry Cheesecake Roostart Recipe
cobbler dough/cream cheese/strawberry jelly/RoosTart icing/powdered sugar
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Ingredients
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Cobbler Dough
Cheesecake Filling
Strawberry Layer
RoosTart Icing
Method
Cobbler Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well combined.
- 2
Add Butter
Cut the unsalted butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 3
Add Milk
Gradually pour in the milk while stirring until a soft dough forms. Do not overmix.
Cheesecake Filling Preparation
- 4
Blend Cream Cheese
In a separate bowl, beat the cream cheese until smooth and creamy.
- 5
Add Sugar and Vanilla
Add granulated sugar and vanilla extract to the cream cheese and mix until well combined.
- 6
Incorporate Egg
Beat in the egg until fully integrated and the mixture is smooth.
Assembling the RoosTart
- 7
Preheat Oven
Preheat your oven to 350°F (175°C).
- 8
Spread Cobbler Dough
Spread half of the cobbler dough evenly in the bottom of a greased tart pan.
- 9
Add Cheesecake Filling
Pour the cheesecake filling over the cobbler dough layer, spreading it evenly.
- 10
Add Strawberry Jelly
Gently spread the strawberry jelly over the cheesecake layer.
- 11
Top with Remaining Dough
Drop spoonfuls of the remaining cobbler dough over the top of the strawberry jelly to create a rustic topping.
- 12
Bake
Bake in the preheated oven for 40-45 minutes, or until the cobbler topping is golden and cooked through.
RoosTart Icing Preparation
- 13
Mix Icing Ingredients
In a small bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until smooth and drizzle-able.
- 14
Drizzle Over Tart
Once the RoosTart has cooled slightly, drizzle the icing over the top before serving.
