Cheesecake Tart

Cheesecake has a long history, it is a dessert consisting of a sweet pastry base topped with a mixture of cheese, eggs, sugar and flavouring such as vanilla and lemon. They are so popular here in Australia that there are shops designated to the sale of cheesecakes alone. This recipe is my most admired recipe and I have used it productively for over 20 years.

Ingredients serve 4

400 g cream cheese

200 ml fresh cream

¾ cup caster sugar (130 g)

2 tbls corn flour (20 g)

2 eggs (100ml)

1 tsp vanilla essence

400 g shortbread dough

Method

Preheat oven to 130ºC.

Place soft cream cheese in a mixing bowl and whisk until smooth.

Add cream while whisking.

Add sugar and corn flour and whisk evenly.

Add eggs and vanilla essence while continuing to whisk.

Scrape down bowl in between each addition.

Roll out shortbread to approx. 3 mm. thick, rolling the shortbread over the tart tin and pressing evenly, cutting the edge away

Divide the mixture evenly into the 4 tart shells.

Bake in the oven on 130º C approx. 40 min.

Turn the oven off and leave cheesecake in the oven for 10 min.

Remove from moulds and serve hot on a plate surrounded with mixed berry coulis.

Note: To serve cold, cover with food wrap and place in fridge. Decorate with fresh cream and strawberries.

To make the coulis boil blueberries, raspberries and blackberries with a small amount of sugar and cool in the fridge before use.

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