Everybody needs a great cheesecake! This New York Style Cheesecake Tart is easy to make and requires very few ingredients. Deliciously light with a hint of sweetness. Make it the the next time a cheesecake craving hits.

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This cheesecake, honestly, is easy. Many cheesecakes require copious amounts of cream cheese and overnight chilling in the fridge. This is one you can make in the morning and enjoy in the afternoon. It’s great for small dinner parties or family dinners. It’s also great just for you!

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What’s This Tart Like

• Difficulty – This is probably medium difficulty due to the fact it has three components and total time is almost 3 hours (including cooling time).
• Taste – Just like a New York Cheesecake, but smaller. A crisp cookie base followed by a creamy cheese cake filling and topped with fresh whipped cream and strawberries.
• Serving – It will serve between 8 – 10 people depending on how large/small you would like your slice.

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Ingredients

• 10 oz cream cheese
• 1 Egg
• 1 teaspoon vanilla
• 1/3 Cup sugar
• 1 Cup digestive biscuits crushed
• 4 tablespoons butter melted
• 1 cup whipped cream whipped
• 1 cup strawberries sliced
• mint leaves for garnish optional

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease a 8 x 4 inch tart tin with a removable bottom
2. Prepare cake base – In a medium sized bowl combine the digestive crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it’s pressed in firmly.
3. Make filling – In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour over the crumb mixture.
4. Bake cheesecake – Bake for 25 – 30 minutes. Cheesecake will be slightly wobbly when removed from oven. Place on a wire rack to cool for about 2 hours.
5. Whip cream – Place the cold whipping cream in a bowl and whip on high speed for 2 – 3 minutes until peaks form
6. Decorate cake – Remove the sides from the cheesecake and place on a board or plate. Top with whipped cream, and sliced strawberries.
7. Serve or store – Cake will keep in the fridge for about 4 days.

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Recipe Tips

• Tips for whipping cream – Make sure everything is cold. The cream, the bowl and the beaters. So keep everything in the fridge until you are ready to beat the cream. Then when you take it out, immediately beat the cream. You want to mix it until it start to stiffen up. Don’t over mix or you will curdle the cream. As soon as soft peaks start to form stop whipping the cream. Then it’s done and ready.
• Bake on a baking tray – I like to place the tin on a baking tray. This just makes it much easier getting it in and out of the oven. It does not affect the baking time.
• Allow to cool – It’s important to allow this tart to cool for about 2 hours so it set’s properly before cutting.

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Substitutions

• Cookie base – You can really use any kind of cookies you like for the base. I used digestive biscuits because I really like their flavour and texture. I’m aware they are not available to everyone, so use Graham wafers or vanilla wafers. They all work.
• Fresh strawberries – Don’t use frozen strawberries for this recipe because they contain too much liquid. However, you could substitute fresh raspberries or even mango if you like.
• Strawberry garnish – I had small strawberries, so they were perfect for topping this dessert. If your strawberries are big, just slice them up for the garnish. Additionally, you could leave it off all together.

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Serving and Storage

It will keep in the fridge for about four days. And cheesecake does freeze well. But I would avoid topping it with the cream if you are planning to freeze it. I made many cheesecakes in advance and froze them. The best way to defrost a cheesecake is in the the fridge not on the counter.

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Frequently Asked Questions

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Thanks For Stopping by and Hope to see You Soon!