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Strawberry-Lemon Cheesecake Tart
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Prep Time:
30 minutes
Total Time:
5 hours 15 minutes
Try our Cheesecake Tart - a simple, trendy twist on classic cheesecake with fresh strawberry and lemon flavors, made easier and quicker in tart form. From the Betty Crocker Cookbook 13th edition, featuring chia seeds for added texture. Enjoy the impressive appearance and divine taste!
Ingredients:
  • 1 1/2 cups finely crushed regular or cinnamon graham crackers (24 squares)
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 4 cups sliced strawberries
  • 1 tablespoon chia seeds, if desired
  • Additional grated lemon zest or strips of lemon peel, if desired
Instructions:
  • Preheat oven to 300°F. Combine all graham cracker crust ingredients in a medium bowl until thoroughly mixed. Press mixture evenly and firmly onto the bottom and sides of a 10-inch round tart pan with a removable bottom (do not bake yet).
  • In a medium bowl, use an electric mixer to blend cream cheese and 3/4 cup sugar until light and fluffy. Mix in sour cream, lemon zest, lemon juice, and egg until well combined. Gently fold in 2 cups of strawberries and chia seeds. Spread the mixture over the crust and place the tart on a baking sheet.
  • Bake the cheesecake for 40 to 50 minutes until it is set at least 2 inches from the edge of the pan, but the center still has a slight jiggle. Turn off the oven and open the door at least 4 inches. Allow the cheesecake to sit in the oven for 30 minutes. Then cool it on a rack for another 30 minutes. Gently remove the tart from the pan and refrigerate for at least 4 hours, but not longer than 8 hours.
  • In a medium bowl, combine the remaining 2 cups of sliced strawberries with 1/3 cup of sugar. Allow it to sit for about 1 hour.
  • Slice the cheesecake into wedges and garnish with fresh strawberries and lemon zest before serving.

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