Tarts Recipe
Cheesecake, plain white chocolate & seasonal fruit sandwich.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust Preparation
Prepare the Crust
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Make sure the crust is even and compact.
Pre-bake the Crust
Preheat the oven to 350°F (175°C) and bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let cool.
Cheesecake Filling Preparation
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
Add Sugar and Sour Cream
Gradually add granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
Incorporate Vanilla and Eggs
Mix in the vanilla extract, then add eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Topping Preparation
Melt the White Chocolate
In a microwave-safe bowl, melt chopped white chocolate in 30-second intervals, stirring in between until smooth.
Chill the Cheesecake
Once the cheesecake is cooled, refrigerate for at least 4 hours or overnight for best results.
Top with Fruit and Chocolate
Before serving, pour the melted white chocolate over the cheesecake and arrange the seasonal fruit on top.