Raspberry Swirl Cheesecake Tart

A creamy cheesecake tart with an Oreo crust and a raspberry curd swirled on top


Raspberry Swirl Cheesecake Tart | www.chocolatemoosey.com

I wrote this article and recipe for Cake Central Magazine’s July edition. Below is an edited version to fit the blog.

One of my favorite things to do is pick fresh produce. Every summer, my dad and I go to the local farm and pick whatever fruit is in season. I remember the first time we picked raspberries. The month before, we picked strawberries for the first time, reaching down without much effort to grab those plump, juicy berries. However, we made the mistake that raspberry picking would be the same; nobody warned us that raspberry plants had thorns. By the time we filled up our containers, our arms were all scratched up and stained with berry juice. My dad even stained the back of his shirt. We still laugh about that and now bring long-sleeved shirts to cover our arms as we reach in for those sweet spots. People think we are crazy wearing sleeves when it is 90 degrees outside, but by the time they finish picking, they envy us. While we are picking, we visualize all of the treats we could make – pies, jam, cookies, muffins, even cheesecake. That’s where the idea of this Raspberry Swirl Cheesecake Tart comes in.


Raspberry Swirl Cheesecake Tart | www.chocolatemoosey.com

I make cheesecake. A lot. Round, square, baked, no bake, water bath, no water bath, swirled, plain, turnovers, cupcakes, ice cream. I even stuffed peaches once. If it’s cheesecake, it’s for me. My friends and coworkers tend to call me the cheesecake queen. Can’t blame them though. I should really keep track on how much cream cheese I can use in a year.


Raspberry Swirl Cheesecake Tart | www.chocolatemoosey.com

The swirl on top is raspberry curd made without eggs. I’ve made similar curds using strawberry and peach, so you can easily use your favorite summer fruit for this tart. Or if you are feeling really ambitious, you can make blueberry, raspberry, and strawberry curds then swirl for a mixed berry tart.


Raspberry Swirl Cheesecake Tart | www.chocolatemoosey.com

This Raspberry Swirl Cheesecake Tart is the perfect dessert for those hot summer nights because it captures the flavor of summer while requiring very little oven time. Serve it at your next picnic, potluck, or cookout and pretend you slaved all day in the hot kitchen. Your secret is safe with me.


Raspberry Swirl Cheesecake Tart | www.chocolatemoosey.com

Raspberry Swirl Cheesecake Tart
 
Author:
Serves: One 11 inch tart
Ingredients
Raspberry Curd
  • 6 ounces raspberries
  • 2-4 tablespoons granulated sugar (depends on how sweet your raspberries are)
  • 2 tablespoons lemon juice
  • 2 1/2 teaspoons cornstarch
Cheesecake
  • 2 1/2 cups chocolate sandwich cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup heavy whipping cream
  • 2 teaspoons powdered sugar
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
Instructions
For the raspberry curd
  1. Combine the raspberries and sugar into a blender and puree until smooth. In a small bowl, whisk together the lemon juice and cornstarch until smooth. Add the cornstarch mixture to the berry puree. Puree until smooth.
  2. Strain the mixture into a medium saucepan and discard the seeds. Cook over medium heat until the mixture starts to boil. Boil for a few minutes or until it thickens, stirring frequently. Pour into a heatproof container. Let cool to room temperature.
For the cheesecake
  1. Preheat oven to 350F. In a small bowl, combine the cookie crumbs and butter. Press into the bottom and up the sides of an 11-inch tart pan. Bake for 15 minutes. Let cool completely.
  2. Meanwhile, in a medium bowl, beat the heavy cream until it thickens. Gradually add the powdered sugar. Whip until stiff peaks form (when you pull the beaters straight up, the peaks will not fall over). Set aside.
  3. In a large bowl, beat together the cream cheese, granulated sugar, and vanilla until smooth. Fold in the whipped cream.
  4. Spread the cream cheese mixture evenly into the cooled tart pan. Drop several spoonfuls of raspberry curd on top in different spots then swirl around with a knife (refrigerate leftover raspberry curd). Refrigerate the tart for at least four hours or overnight before serving.

 
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Comments

  1. aww I remember way back when you were approached to write this piece! It’s so cool to finally read it :) Berry picking is easily my favorite thing to do in the summer!

  2. There is something so satisfying about picking raspberries, the way they just pop off :) This looks amazing!! I love the combination of raspberry and chocolate!

  3. This is so pretty! Your swirls looks perfect!! How fun that is was in a magazine! Congrats!

  4. Raspberries always remind me of the good times in Europe. =D
    Next time we are visiting my family, I ll be making your amazing swirl cheesecake Tart.

  5. I haven’t made cheesecake in ages. In fact, I’ve only ever made no-bake cheesecakes. I haven’t worked up the nerve to bake one yet. Yours is gorgeous, Carla! I love your egg-free version of curd. How easy is that?! Much better than standing over the stove, whisking constantly so as not to end up with scrambled eggs in my fruit. Very cool that you wrote an article for Cake Central Magazine. I’ll download it this weekend so that I can drool over cake.

  6. Hi! It looks so tasty and delicious. And it’s interesting to use chocolate cookies, so to make a nice colour contrast. I like this recipe very mich.
    Gourmandia – Giovanna

  7. Actually, I DO wonder how many bricks of cream cheese you go through in a year!! :) Just for curiosity’s sake! This cheesecake looks FABULOUS- tart raspberries are the absolute best, and I’m sure they tasted a million times better with your raspberry-picking battle scars!

  8. Oh how I love cheesecake, any time, anywhere, any kind. This one looks particularly scrumptious!

  9. Oh man this looks divine!

    I’d love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday’s at 6pm, hope we see you there!

    Tracy

  10. I love that raspberry swirl – so pretty, and so good too! Gorgeous!

  11. I need this cheesecake. No, really… Send it to me now!

  12. Looks incredible and so swirly :) Big piece for me please!

  13. So fresh and tasty! And cheesecake all the way!! :)

  14. Oreo crust, cheesecake, raspberry? You have me totally sold! It looks amazing!

  15. I wish it wasn’t so late here now (it’s 1.35 am) and I hadn’t baked 2 batches of cupcakes for a surprise birthday party in a few hours… Now I’ll be dreaming with your cheesecake. Beautiful!

  16. Oh my word, this looks divine!! I cannot wait for summer!

  17. Stunning photos, Carla! This cheesecake has my name all over it!

  18. This is a SUPER combination of flavors! Yummo!
    I hope you don’t mind if I use it in the food fight feature tomorrow (photo and link back only!)

  19. This is seriously gorgeous. I love cheesecake and the swirl is just so pretty.

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