Strawberry season is coming with fresh tastes of spring. This recipe is
an easy shortcut option to use fresh berries and some other easy
ingredients that cut the time and preparation.
Today’s Recipe: Strawberry Cheesecake Tart
1 – 16.5 oz. sugar cookie dough
1 – 11.1 oz. pkg. No-Bake cheesecake dessert (prepared according to directions)
1 ½ c. strawberry jam
2 lbs. strawberries washed and hulled
Chocolate ganache (Optional) (Recipe follows)
Press cookie dough into a 9″ or 10″ tart pan. (the one with the removable bottom) or into
a spring form pan or shape into a 9-10″ circle on a parchment lined cookie sheet (lining
will make it easier to pick up and place on a serving plate. Bake the dough according to
directions, 350° for 12-15 min. Cool completely.
Prepare NoBake cheesecake according to directions and refrigerate for 30 min. while
crust cools and strawberries are prepared.
Prepare strawberries by washing and removing top leaves. Dry strawberries well.
Assemble tart by removing the crust from the pan where it was baked and placing it on a
flat serving plate. Spread cheesecake filling over crust making sure to spread it evenly
over the whole crust. Arrange strawberries on the filling.
Heat the jam in the microwave for 1-2 min. Start with 1 minute and if it is not liquid
enough, add another 15-30 seconds. Do not boil. Cool slightly and spoon gently over
each strawberry until all are covered.
Drizzle with chocolate ganache or wait to drizzle the ganache after it is cut and plated.
Basic ganache is made with two ingredients: semi-sweet chocolate and heavy cream.
Bring the cream to a boil, remove from the heat at once and pour over a bowl of
Let it stand, for a moment to soften the chocolate, then whisk until smooth. For
best results, cover, and let cool overnight at room temperature.
Chocolate ganache can be poured as a coating, chilled and made into truffles, whipped
into a delightfully light frosting or filling or just mixed into white frosting or whipped
cream for instant chocolate flavor.