Cheesecake is definitely in my top three favorite desserts. I don’t even know what the other two would be but cheesecake would be there. The one bad thing about cheesecake is that it’s either a day long or two day process because of the chilling period. This recipe helps with that problem since the individual cakes chill much more quickly! The roasted strawberries are also the next best thing since sliced bread.
You could certainly take this recipe and make it into a full-sized cake. You should just need to 4x the filling and maybe make a little more of the crumbs, otherwise the crust might be a little too thin. Britta has a great goat cheesecake recipe from this past December if you want to try that! However you decide to make the recipe, make sure that all your ingredients are room temperature to avoid lumps in the filling.
As we approach strawberry season it is very easy to succumb to buying less-than-perfect berries. They might look beautiful but they taste kinda… meh. Introducing roasted strawberries. All you need to do is chop up some berries, toss them in a little bit of sugar and then pop them into the oven for about 30 minutes. They get this jammy texture and intense strawberry flavor I don’t know how to describe.
The crust of these cheesecakes is intensely sweet, as well as the berries, so to counterbalance that I served these with unsweetened whipped cream. First off, make your own whipped cream, it’s so much better than the canned stuff. Second, you’ll thank me when the whipped cream doesn’t have sugar and cuts through the syrup from the berries. Enjoy!
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 4 tbsp butter, melted
- 4oz mascarpone, room temperature
- 4oz cream cheese, room temperature
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1/4 tsp vanilla
- 1 egg, room temperature
- Preheat the oven to 300°.
- Combine the crumbs, sugar, and butter in a bowl until the texture resembles wet sand. The mixture should be loose but hold a shape when pressed between your fingers.
- Place 1/4 – 1/3 cup of the mixture into each of the 4" tart shells. Press the crumbs firmly into the bottom and around the fluted edges – this takes some time but helps the crust stay together when removing from the shell.
- Bake until barely golden brown, about 10 minutes. Place crusts in the fridge while you prepare the filling.
- Raise oven temperature to 325°.
- Using a mixer, cream the two cheeses and sugar until homogenous, about 2 minutes.
- Mix in the lemon juice and vanilla. Add the egg and mix until incorporated.
- Divide the batter among the four crusts. Place them on a baking sheet for easy transportation. Set tray on the middle rack in the oven with another pan on the shelf underneath. Fill the other pan with about 1" of boiling water to create steam in the oven with the cakes bake.
- Bake until center of cheesecake barely wobbles when you shake the tray, about 25-30 minutes.
Makes four 4″ cheesecake tarts. Cheesecake lasts up to 3 days in the fridge.