Cheesecake Tart

My sweet-tooth was at it again over the weekend and I concocted another dessert worth sharing.  Here's the recipe should you feel like trying it yourself.  It's basically just a shortened cheesecake.  The benefits?  Won't sit in your stomach like a full piece of cheesecake, but still as delicious and beautiful. :)

Cheesecake Tart:

Pastry:

1 1/4c. flour
1/4c. sugar
1/2c. cold butter
2 beaten egg yolks
1 TBS cold water


1) Stir together flour and sugar.  With a pastry blender, add cold butter until pieces are pea-sized.

2) In another bowl, mix egg yolks and water.  Gradually add egg mixture to flour mixture.

3) Gently knead the dough until a ball forms.  Then, cover the dough and refrigerate it for 30-60 minutes.

4) Roll out dough and carefully (without stretching) move pastry to tart pan.

Cheesecake Filling:

2 1/2 packages (20 oz) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs

1) Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.

2) Add eggs, one at a time.  Mix until just blended.  Pour over tart pastry.

Bake at 350 degrees for 30 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.

For a phenomenal look and taste, serve with strawberries and drizzle with chocolate raspberry sauce. (MMMMM!)