- Creamy flan-like Cheesecake Tart with Blackberries.
Seems like yesterday it was Christmas, but it’s February already and that means Valentine’s Day! A holiday couples don’t mind and single people hate. I myself don’t particularly care for all these man-made holidays that are forced onto us by the consumer industry, but hey, if it means that I get to eat this cheesecake, why not celebrate? When we eat out or make food for Valentine’s we go for something that doesn’t feel heavy but still gives you the feeling of a grand finale to your dinner. This cheesecake is it! IT’s velvety smooth, almost like Crème Brule, but with the cheesecake flavor, I think you should give it a try and scroll down to the bottom for the close up of the cut I have been looking for a recipe like this for quite some time. I knew what the basic components of this cheesecake would have to be to give it this texture but never had the time to actually experiment with the proportions of the ingredients. Good thing I found this cheesecake on Pinterest, because its exactly what I wanted! Tart Base Make 2 tarts and some 2 sticks butter 1/2 cup sugar 1 egg yolk 1 Tbsp egg white 2.5 cups flour 1 Tbsp vanilla extract For one 9 inch tart 1 8oz packet of cream cheese, room temperature 1/3 cup Greek Yogurt or Sour cream 1/4-1/3 cup sugar 1 egg, large, whisked 1 tsp vanilla extract Dash of Salt 2 cups blackberries, cut in half Topping 1/2 cup sour cream 2 Tbsp sugar Also: Tart or cake mold (9inch round) So here’s how you make it: Cream the butter and sugar together. Add 1 and 1 tablespoon of egg white and cream together again Add flour and mix for 10-15 seconds on low speed. Add 1 tablespoon vanilla extract. Mix together until it comes together. Bring the dough together into a ball. Place on top of parchment paper and flatten into a disk. Cover with another piece of parchment paper and roll out to 1/4 inch thickness. If not planning to use right away, roll it as is onto an empty paper towel roll and refrigerate or freeze until ready to use, wrapping in cling wrap well. Otherwise, remove the top layer of the parchment paper, carefully unroll into the mold and press against the sides to make it look like the picture below. Prick with a fork every couple of inches. Blind bake for 15 minutes at 300F. Allow to cool. With a mixer, cream together room temperature cream cheese, sugar, sour cream or Greek Yogurt and vanilla extract until smooth. Add 1 whisked egg. Whisk together again. Place blackberries cut side up all along the base of the tart. Spoon the cheesecake mixture on top, trying not to disturb the berries too much. Smooth it out. Bake at 325F for 30-35 minutes or until top is no longer shiny and the filling jiggles only slightly when shaken. Remove from oven and allow to cool to room temperature. Whisk together 1/2 cup sour cream and 2 tablespoons sugar until smooth. Pour on top of the cheesecake and smooth it out. Cover and refrigerate for at least 3-4 hours before serving, even better overnight. Serve cold.Bon Appetite & Happy Pinning!