Description
The classic flavor of strawberry cheesecake with a twist! A buttery graham cracker crust filled with cream cheese pastry cream and crowned with lightly sweetened strawberries. It’s an oldie but a goodie!
Tart Shell
- 1 Cup (2 sticks) unsalted butter, softened
- 1/4 Cup granulated sugar
- 1/4 Cup brown sugar
- 1/4 Cup honey
- 2 Cups all-purpose flour
- 1/2 Cup whole wheat flour
- 1/2 Tsp. salt
- 1/2 Tsp. baking soda
- 1/2 Tsp. cinnamon
Pastry Cream
- 6 large egg yolks
- 1/2 Cup granulated sugar, divided
- 1/4 Cup cornstarch
- 1 1/2 Cups whole milk, divided
- 1/2 vanilla bean (optional)
- 1 Package (8 ounces) cream cheese, softened and cut into cubes
- 1/2 Tsp. vanilla extract
- 1/2 Tsp. fresh lemon juice
Topping
- 1 Package (16 ounces or 3 cups) Driscoll's Strawberries
- 3 Tablespoons granulated sugar
Tart Shell
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PLACE 1 cup (2 sticks) unsalted butter into a large bowl or the bowl of a stand mixer.
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ADD 1/4 cup granulated sugar and ADD 1/4 cup brown sugar.
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ADD 1/4 cup honey.
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BEAT until smooth and light in color.
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SET ASIDE butter mixture.
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PLACE 2 cups all-purpose flour into a medium bowl.
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ADD 1/2 cup whole wheat flour.
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ADD 1/2 teaspoon salt and ADD 1/2 teaspoon baking soda and ADD 1/2 teaspoon cinnamon.
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STIR to combine.
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ADD half of flour mixture to butter mixture.
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BEAT just until combined. Do not overmix.
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FORM dough into a disk and WRAP with plastic wrap and CHILL in refrigerator until firm.
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SPRINKLE work surface lightly with flour.
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ROLL OUT dough to a 14-inch circle.
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TRANSFER dough to an 11-inch tart pan with a removable bottom.
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PRESS dough into bottom of pan and all the way up sides and TRIM AWAY excess dough.
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PRICK dough bottom all over with fork tines and CHILL in refrigerator 30 minutes.
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PREHEAT oven to 325°F.
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BAKE tart shell until deep golden brown and dry in appearance, about 30 minutes.
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ALLOW tart shell to cool completely in pan on wire rack.
Pastry Cream
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PLACE 6 large egg yolks into a medium bowl.
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ADD 1/4 cup granulated sugar and ADD 1/4 cup cornstarch.
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ADD 1/2 cup whole milk and WHISK until smooth.
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SET ASIDE egg yolk mixture.
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POUR remaining 1 cup whole milk into a medium saucepan.
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ADD remaining 1/4 cup granulated sugar.
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SPLIT and SCRAPE seeds from half of 1 vanilla bean and ADD seeds to milk mixture (optional).
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COOK over medium heat just until barely steaming. Do not overcook.
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ADD 1/4 cup warm milk mixture to egg yolk mixture while WHISKING constantly.
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ADD another 1/4 cup warm milk mixture to egg yolk mixture while WHISKING constantly.
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RECOMBINE all egg yolk mixture and all milk mixture in saucepan.
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COOK mixture over medium heat while WHISKING constantly until mixture comes to a boil.
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COOK 1 – 2 minutes while WHISKING constantly until mixture is very thick.
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REMOVE from heat.
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ADD 1 package (8 ounces) cream cheese and STIR until cream cheese is completely melted.
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ADD 1/2 teaspoon vanilla extract and ADD 1/2 teaspoon fresh lemon juice and STIR to combine.
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PRESS mixture through a fine mesh strainer into a medium bowl using the back of a ladle.
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PLACE a piece of plastic wrap directly onto surface of pastry cream and REFRIGERATE until chilled.
Topping
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HULL and CUT INTO QUARTERS 1 package (16 ounces) strawberries.
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PLACE 3/4 cup quartered strawberries into a medium bowl.
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ADD 3 tablespoons granulated sugar and TOSS gently to COAT strawberries.
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ALLOW strawberries to rest about 20 minutes until juice is released.
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ADD remaining sliced strawberries and STIR gently.
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SET ASIDE sweetened strawberries.
Assembly
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WHISK pastry cream and SPOON evenly into tart shell.
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GARNISH tart with sweetened strawberries.
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CHILL tart in refrigerator until ready to serve.
Calories | 270 | |
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Total Fat | 14.89 g | |
Saturated Fat | 8.66 g | |
Cholesterol | 91.91 mg | |
Sodium | 135 mg | |
Total Carbohydrates | 31.48 g | |
Dietary Fiber | 1.13 g | |
Protein | 3.90 g |