Description
Easy, foolproof Berry Swirl Cheesecake Tart, made with a chocolate cookie crust and requires half the baking time of regular cheesecake.
Ingredients
- 20 Creme Filled Chocolate Sandwich Cookies
- 3 Tablespoons Unsalted Butter, melted
- 12 ounces, weight Cream Cheese, Room Temperature
- ⅓ cups Sugar
- 1 Tablespoon Flour
- ¼ cups Sour Cream
- 1 teaspoon Vanilla
- 2 Tablespoons Heavy Cream
- 1 Egg
- ¼ cups Seedless Berry Preserves
Preparation
Preheat oven to 350°F.
In a food processor, process cookies until sand-like. Add melted butter and blend until well combined. Press crushed cookies into a 9-inch tart pan with a removable bottom. Bake 10 minutes. Remove tart shell from oven and let it cool while you make the filling.
Reduce the oven temperature to 325° F.
Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a handheld mixer) until light and fluffy, about 3–4 minutes. Add sugar and beat for another 3 minutes.
Add flour, sour cream, and vanilla and beat 2 more minutes. Finally, add heavy cream and egg and beat until ingredients are well combined and batter is light, about 2–3 minutes. Pour batter into prepared tart pan.
In a small bowl, mix berry preserves until smooth. Carefully place drops of the preserves over the batter. With a toothpick or wooden skewer, gently swirl preserves to create a marbled effect. For a heart look, pass the toothpick through the center of each drop.
Bake cheesecake for 18–24 minutes. Keep an eye on it so the top doesn’t brown too much. Remove from oven and let cheesecake cool completely before placing it in the refrigerator.
Chill for at least 4 hours. Once cheesecake has cooled and set, remove from tart pan (leave the bottom on) and serve!
