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Cherry cheesecake tart recipe
Cherry cheesecake tart recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Seasonal cherry cheesecake tart - a delightful treat bursting with flavor!
Ingredients:
  • 250g plain chocolate biscuits
  • 50g hazelnut meal
  • 125g butter, melted
  • 200g cherries, halved, pitted
  • 110g caster sugar
  • 375g cream cheese, softened
  • 120g sour cream
  • 2 Free Range Eggs
  • Cherries, extra, to serve
  • Raspberries, to serve
  • Blackberries, to serve
  • 2 Vanilla Flavoured Meringue Kisses, crushed
  • Lime zest, to serve
Instructions:
  • Prepare the 24cm fluted tart tin by greasing it and lining the base with baking paper. Place it on a baking tray.
  • Combine biscuits and hazelnut meal in a food processor until finely crushed. Add butter and process until blended. Press mixture into tin using a straight-sided glass to create an even crust. Chill in fridge for 30 mins before using.
  • In a saucepan over low heat, mix together the pitted cherries, sugar, and ¼ cup (60ml) water. Stir for 2 minutes until the sugar dissolves. Then, bring the mixture to a boil over high heat for 5 minutes until the cherries are tender. Let it cool, then blend the cherry mixture until smooth in a blender.
  • Preheat the oven to 150°C. In a clean food processor, blend cream cheese and sour cream until smooth. Incorporate eggs and cherry puree until mixture is smooth. Pour the creamy mixture over the biscuit base in the tin.
  • Bake until the filling is just set, approximately 30-35 minutes. Then, turn off the oven and let the tart cool with the door ajar for 2 hours. Finally, chill the tart in the fridge for 1 hour before serving.
  • Transfer the tart to a beautiful serving platter. Add an abundance of cherries, raspberries, and blackberries on top. Generously sprinkle with meringue and lime zest before cutting into elegant wedges for serving.

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