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Roasted strawberry & vanilla cheesecake tart
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate your cheesecake with decadent roasted strawberries.
Ingredients:
  • 125g Marie biscuits
  • 250.00 ml Macadamia Meal
  • 75g butter, melted
  • 500g cream cheese, softened
  • 1 tsp vanilla bean paste
  • 83.33 gm thickened cream
  • 500g strawberries, hulled, halved or quartered
  • 40.00 gm caster sugar
  • 21.00 gm lemon juice
Instructions:
  • Blend the biscuits and Sunbeam Macadamia Meal in a food processor until they resemble breadcrumbs. Add the butter and blend until mixed. Transfer the mixture to a 22cm by 22cm loose base square tart tin, pressing it to line the base and sides. Set the tin on a baking tray and chill for 15 minutes before moving on to the filling.
  • In a mixing bowl, blend cream cheese, sugar, and vanilla until smooth. Mix in the eggs until combined, then stir in the cream until well incorporated.
  • Preheat your oven to 160C/140C fan-forced. Spoon the filling into the tart shell and bake for 30 minutes until just set with a slight wobble. Allow the cake to cool in the switched-off oven with the door slightly ajar, then chill it for 3 hours before serving.
  • Prepare the roasted strawberries while the dough is rising. Preheat the oven to 220C/200C fan-forced. Mix all ingredients in a 20cm x 30cm baking dish until evenly coated. Bake for 5 minutes until strawberries are tender and sugar is melted. Transfer to a bowl and refrigerate until completely chilled.
  • To serve the cheesecake, slice it into 8 pieces and generously drizzle with strawberries and syrup.

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