Strawberry Cheesecake Tartlets
1 Picture
Ingredients
- 1 1/2 cups graham-cracker crumbs (or about 9 graham crackers)
- 4 tablespoons butter, melted
- 1/2 cup reduced fat sour cream
- 8 ounces 1/3 less fat cream cheese, softened
- 2 teaspoons freshly grated lemon zest
- 2 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/4 cup sugar
- Topping Ingredients
- 6 ounces (about 1 cup) fresh strawberries,pureed
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 lb fresh strawberries, thinly sliced
Details
Servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1.Preheat oven to 350°F. Set 6 4-inch tart pans with removable bottoms on a baking sheet. If your tart pans aren’t non-stick, give them a spritz of cooking spray.
2.If using whole graham crackers, break them up into large chunks and place them in a food processor. Pulse until you have uniform crumbs. Add melted better to the food processor and pulse a few more times until the texture resembles wet sand.
3.Spoon about 1/4 cup of the graham cracker crumbs into each tart pan, and using your fingers or the back of a measuring cup, press into the bottom and up the sides of each tart pan.
4.In a large bowl of an electric mixer or in the food processor, combine sour cream, cream cheese, lemon zest, lemon juice, vanilla extract, egg, and sugar. Beat on medium high speed (or pulse) until the mixture is smooth. Divide the batter evenly among the prepared tart pans.
5.Bake at 350°F for 15-20 minutes, or until the edges are firm and the centers are still slightly jiggly. Cool to room temperature on a wire rack.
6.To make the topping, puree 6 ounces (about 1 cup) of fresh strawberries in a food processor. Combine with sugar, cornstarch and lemon juice in a small sauce pan and bring to a boil over medium heat, stirring frequently. Cook another 1-2 minutes, or until thick. Remove from heat and cool to room temperature.
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