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.
Hello Monday! I hope everyone had a nice weekend. I have to say, I feel like a whole new person. We escaped our town this weekend! Imagine that. Getting in a actual car and driving. It felt like a new found freedom that we felt was long gone and forgotten.
Mind you, we didn’t go far. Just a 20 minute drive up the coast. We had a little walk along next to the beach, a coffee stop and then the drive home. Things we took for granted just a few short months ago now feel like new leases on life.
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.
The Ingredients
What’s great about this New York Style Cheesecake Tart, is the quantity of ingredients is quite low compared to big cheesecakes. Quite often you’d like to make a cheesecake but don’t want to use a million ounces of cream cheese. So, this cheesecake is the answer!
This cheesecake only uses one pack of cream cheese and one egg! So, it’s one you can make with not too much ingredients on hand. And remember the full written ingredient list is in the recipe at the end of the post. Or you can head straight down there now by clicking jump to recipe below.
Jump to Recipe
making the cheesecake
The first thing we’re going to do is make the cookie crumb layer. I used digestive biscuits because those were the ones I had. You could as easily use any type of biscuit your prefer for this recipe.
Grease the tart tin. Then once you’ve prepared the crust, firmly press it into the tin. You need it to be firm, otherwise it will crumble when you cut the cake later. As well, press the crumbs completely up the sides of the tin. Again, do this firmly.
Set it aside while you make the filling.
Get your oven preheated at this stage. Preheat to 350 degrees f.
Making the Filling
Literally so easy. Just add all the ingredients to a medium sized bowl whisk it with an electric mixer for about 3 minutes until smooth. Easy.
Putting together the Cheesecake Tart
Again, straightforward and easy. I like to use a rubber spatula as you have total control and you can get all the mixture out. Mine are from Pampered Chef and they are fantastic. I’ve been using them for years and no other spatulas compare. Honest.
Baking and cooling the cheesecake
Once you’ve evenly filled up your tart tin, you’ll notice it quite full. This is how it’s supposed to look so don’t fret. Just make sure you smooth it out so it’s as even as possible.
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.
Bake the cake for 25 – 30 minutes or until it’s golden at the edges and a bit wobbly in the middle. Remove from oven and place on a wire rack to cool.
I’d leave it for about 2 hours before removing the tin.
removing the cake from the tin
After the cake has cooled, you’ll want to gently lift the sides of the tin off. Gently pull away the edges to loosen the cake. Then just simply pop it out. It should come out easily with no problem. If you notice any edges sticking, just try gently to pull it away with your fingers to control the damage….hahaha.
At this stage it’s literally ready to decorate and eat. But if you want it cold, put it in the fridge for about an hour.
tips for whipping cream
It might seem silly, but sometimes whipping cream can be a pain. Follow these simple steps to ensure you have perfect whipped cream every single time.
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.
Putting together the Cheesecake
I literally just spread over the whipping cream and then topped it with a few extra digestive crumbs. If I’m completely honest, I only did that because I didn’t do a great job spreading the whipping cream. See, tricks! Then I just topped it off with a few fresh strawberries and done.
The New York Style Cheesecake Tart is Ready to Serve
And there you have it folks, one cheesecake tart read to eat. It’s delicious. I’m and out and out cheesecake lover. I would choose it, hands down, over any dessert on earth. Yes, I would . And for that exact reason, I hardly ever make cheesecake. I’ll eat it all no problem. I won’t even confess how much of this I ate. Let’s just say the jeans were tight the next day. And I’m 100% serious…hahahah.
That’s it, this week, no baking.
when to enjoy the cheesecake and why it’s a great one to make
Enjoy it anytime!
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!
It will keep in the fridge for about four days. But I guarantee, it will not last that long. 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.
MORE CHEESECAKE INSPIRATION
If you want to check out a few more ideas, here’s a few other cheesecake recipes on the blog. Many of them are quite old and there are no step by step photos. However, if you have been following along, you’ll know step by step is the new way forward for Julia’s Cuisine!
- Mini Lemon Cheesecake
- Meringue Topped Pumpkin Cheesecake
- Berry Topped Lime Cheesecake
- Mini Blueberry Compote Cheesecakes
- Summer Berry Topped Cheesecake
- Chocolate Swirl Raspberry Cheesecake
- Festive New York Style Cheesecake
- Mini Raspberry & Chocolate Topped Cheesecakes
Well friends that sums up today’s post. I hope you enjoyed the cheesecake and get a chance to make it at some point. Enjoy your Monday and I’ll see you all on Wednesday with some more kitchen inspiration.
Keep on cooking!
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get the recipe!
New York Style Cheesecake Tart
Ingredients
For the cheesecake:
- 8 oz cream cheese
- 1 Egg
- 1 Teaspoon vanilla
- 1/3 Cup sugar
- 1 Cup digestive biscuits crushed
- 4 tablespoons butter melted
For the topping:
- 1 Cup whipped cream whipped
- 1 cup strawberries sliced
- 2 tbsp digestive crumbs
Instructions
- Preheat oven to 350 degrees F. Grease a 8 x 4 inch tart tin with a removable bottom
- 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.
- 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.
- 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.
- Place the cold whipping cream in a bowl and whip on high speed for 2 – 3 minutes until peaks form
- Remove the sides from the cheesecake and place on a board or plate. Top with whipped cream, a few digestive crumbs and strawberries.
- Cake will keep in the fridge for about 4 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping by and Hope to see You Soon!
