Online: Baking with Tina Zaccardi
COOKING | CHEESECAKE TART
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Award-winning baker Tina Zaccardi will be showing us how to make a Strawberry Swirl Cheesecake Tart. The last date in the series is Tuesday, May 11.
Here is the recipe for the Strawberry Swirl Cheesecake:
Chocolate Cookie Crust
Thin chocolate wafer cookies (Recipe Below)– or a Package of Nabisco Chocolate Wafers
About 25 cookies - 2 Cups of Chocolate Cookie Crumbs
4 Tablespoons of Melted Unsalted Butter
1. Place the cookies in a food processor and pulse until you have fine crumbs.
2. In a large bowl, mix together the crumbs with the melted butter until all the crumbs are
3. Place the mixture into a 9” tart pan with a removable bottom and press the mixture evenly
onto the bottom and sides of the pan. You can use a flat bottomed glass or measuring cup to
press the mixture in order to get an even layer. Make sure you build up the sides so that you
have a thick enough side that won’t crumble when you remove the outer ring of the pan.
4. Bake at 350° for 12 minutes. Remove from the oven and allow to cool completely.
12 ounces of strawberries
2 tablespoons of granulated sugar
1 tablespoon of lemon juice
1. Puree the strawberries in a food processor or blender.
2. Strain the strawberries through a mesh strainer into a saucepan. Whisk in the sugar and
3. Simmer over low heat and stir occasionally so the mixture doesn’t stick to the bottom of the
pan. Cook until thickened. It should almost be the consistency of ketchup. It May take 15-20
4. Cool the strawberry puree until room temperature. You can also make the puree the day
before and store it in the refrigerator overnight.
8 ounces of softened cream cheese
4 ounces of full-fat ricotta cheese
½ cup of granulated sugar
2 large whole eggs
1 teaspoon of lemon zest
1. Preheat oven temperature to 325°F.
2. Place the cream cheese, ricotta cheese, granulated sugar, eggs and lemon zest in a food
processor and process until the mixture is smooth and all ingredients are combined.
3. Pour the batter into the chilled crust.
4. Place tablespoon size dollops of the strawberry puree on top of the cheesecake batter.
5. Using a toothpick or skewer swirl the batter and strawberry puree.
6. Bake for 25 minutes or until the edges are firm and the center wiggles slightly.
7. Cool completely on a wire rack. Remove the sides of the pan and chill for about 4 hours.
1 cup of heavy cream
2 tablespoons of confectioner’s sugar
1. Just before serving whip the heavy cream with the confectioner’s sugar until you are just
short of having stiff peaks.
2. Pipe the whipped cream around the edge of the tart or any design you like.
3. Coarsely crumble some remaining cookie and sprinkle over whipped cream.
Makes 1 - 9” Tart
Registration is required to receive the Zoom link.
Please sign up for each baking program.
Contact: Giovanna Fiorino-Iannace
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