Cheesecake is a guaranteed crowd-pleaser, but sometimes you just don’t want to put all that work into a dessert.
This rustic take on a cheesecake is super quick to whip up and has the added bonus of puff pastry.
It’s a no-brainer. It’s perfect with any kind of berry on top, but you can add whatever toppings you like.
Ingredients:
10×11 baking sheet
1 sheet puff pastry, thawed but still cold
1 egg, lightly beaten
125g cream cheese, softened
1/3 cup sugar, plus 2 tsp more for sprinkling
2 tbs heavy cream
1/3 cup lemon curd
500g strawberries, sliced
1/4 cup strawberry jam, warmed slightly
Powdered sugar
Method:
1. To make the tart, preheat your oven to 220 degrees. Line a baking sheet with parchment paper. Unfold the thawed out puff pastry onto the baking sheet and gently roll it out to fill the sheet if it doesn’t already.
2. Brush edges with a little bit of water and fold over all four sides to create a lip. Using a fork, poke holes all over the centre of your tart. Gently brush the entire tart with your beaten egg and sprinkle about two teaspoons of sugar over the centre. Bake until golden brown, about 15-20 minutes. Remove from the oven and carefully, with the back of a spoon, press the centre back down if it has puffed. Transfer to a wire rack to cool.
3. To make the filling, combine the softened cream cheese and sugar in a bowl. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about a minute. Fold in the lemon curd.
4. To assemble the tart, carefully spread your lemon cheesecake mixture over the centre of your cooled tart crust. Arrange strawberry slices evenly over the mixture and drizzle with the warmed jam. Dust the tart with icing sugar.
5. This is best eaten right away, but you can make the filling ahead of time.
