Strawberry Shortbread Cheesecake Tart
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Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 slices
 
The perfect summer dessert to bake when it is strawberry season; not only is this tart visually appealing, but it is so delicious!
Ingredients
Crust
  • ½ cup softened butter
  • ¼ cup white sugar
  • 1 cup all-purpose flour
  • A pinch of salt
Filling
  • 1 cup (240 g) softened cream cheese
  • ¼ cup white sugar
  • 1 egg
  • ¼ tsp vanilla
Topping
  • 10-15 medium/large strawberries, sliced lengthwise
Instructions
Crust
  1. In a medium bowl, cream the butter and sugar together until well blended.
  2. Fold in the flour and salt with a spatula until the flour has been moistened. (The dough will be crumbly)
  3. Press the crumbly dough into the bottom and sides of a 9 inch springform pan or a 9 inch tart pan with a removable bottom.
  4. Bake at 350 F for about 15 minutes or until the crust is just beginning to turn golden. In the meantime, prepare the filling.
Filling
  1. Cream the softened cream cheese and sugar in a bowl until smooth, about 2 minutes.
  2. Add the egg and vanilla in and mix well, making sure to scrape down the sides of the bowl as necessary.
  3. Once the crust has come out of the oven, pour the filling over it and continue baking for anywhere from 15-20 minutes until the cheesecake has set.
  4. Let the cheesecake tart cool in the pan until it is only slightly warm or at room temperature and remove the cheesecake tart from the pan.
The Final Touch
  1. Place the strawberries decoratively on the cheesecake tart while it is still slightly warm or at room temperature so that they will stick better. I like to place them in circles, layering them towards the middle.
  2. Place the tart on a serving plate of your choice and chill in the fridge for at least 2 hours to allow for chilling and a more pronounced strawberry flavor.
  3. Once chilled, slice and serve the tart to your impressed guests!
Notes
Although I recommend removing the sides of the springform pan from the tart after cooling, I don't usually remove the bottom pan from my Strawberry Cheesecake Tart because the bottom pan provides support and more ease for moving around the dessert.
If the filling has puffed up, that is a sign that it is set; you can also wiggle the cheesecake and if it is just slightly jiggly or not jiggly at all, the cheesecake is done.
Recipe by The Chewy Life at https://www.thechewylife.com/strawberry-shortbread-cheesecake-tart/