Raspberry Swirl Cheesecake Tart

This recipe provides the deliciousness of cheesecake without all the commitment. It cooks more quickly, less cream cheese is required, and it’s easy to unmold and serve.

Crust

• 6 sheets of graham crackers (about 4 oz), finely ground

• 2 T unsalted butter, melted

• Pinch of salt

• 1 T sugar

Filling

• 3 oz raspberries

• 16 oz cream cheese, at room temperature

• 3⁄4 c sugar

• 2 T heavy cream

• Pinch of salt

• 1 t vanilla

• 1 egg, room temperature

Preheat oven to 350 degrees. Stir together the cracker crumbs, butter, salt, and sugar. Press mixture into the bottom of aan 8-9” diameter tart pan with a removable bottom. Bake for 10 minutes until set. Remove from the oven and let cool. Reduce oven temp to 325 degrees.

Place raspberries in a food processor with 2 T sugar. Pulse until smooth, then pass through a strainer to remove seeds. Set aside.

In a mixer with the paddle attachment, beat cream cheese until fluffy and smooth, about 3 minutes. Add remaining sugar, cream, salt and vanilla and mix. Add egg and mix well but don’t overbeat.

Place tart shell on a sheet pan and fill with cream cheese mixture. Place dollops of raspberry sauce on top. Use a skewer or toothpick to swirl sauce into filling. Bake 30-35 minutes until filling is just set. Transfer to a wire rack to cool, then chill until ready to serve.