Strawberry Cheesecake Tart

Cheesecake has always been one of my favorite desserts, but I wanted to create a version that felt a little different from the classic New York-style cheesecake. I opted to bake it in a tart pan rather than a traditional springform pan, giving it a thinner, more elegant profile that’s perfect for slicing and serving.

This recipe came together through a bit of experimentation. I combined a simple buttery graham cracker crust with a smooth, creamy filling, adjusting the ingredients as I went until everything came together just the way I envisioned. The result is rich without being overly heavy and wonderfully balanced. It’s proof that sometimes the best recipes come from trusting your instincts in the kitchen.

Ingredients

For the Crust

1½ cups graham cracker crumbs
1 cup Ritz cracker crumbs*
⅓ cup packed dark brown sugar
1 stick (½ cup/113 g) unsalted butter, melted

*If you prefer, you can substitute an additional cup of graham cracker crumbs for the Ritz cracker crumbs.

For the Filling

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 cup full-fat sour cream
3 tablespoons freshly squeezed lemon juice
1 large egg, plus 1 egg yolk

For Assembly

2 cups fresh strawberries
⅓ cup full-fat sour cream

Instructions

Prepare the Crust

Preheat the oven to 350°F.

Place the graham cracker crumbs, Ritz cracker crumbs, and brown sugar in a food processor and pulse until well combined. Transfer the mixture to a large bowl and pour the melted butter evenly over the crumbs. Stir until all of the crumbs are evenly coated.

Press the crumb mixture firmly into the bottom and up the sides of a tart pan, packing it tightly to create an even crust. Set aside while you prepare the filling.

Prepare the Filling

Add the softened cream cheese to a food processor and blend until completely smooth, stopping to scrape down the sides of the bowl as needed.

Add the sweetened condensed milk, sour cream, lemon juice, egg, and egg yolk. Process until the filling is silky smooth, scraping down the sides and bottom of the bowl as necessary to eliminate any lumps.

Pour the filling into the prepared crust and bake for 25 minutes.

Remove the cheesecake from the oven and allow it to cool for 30 minutes. Cover and refrigerate for at least 4 hours, or preferably overnight.

Assemble

Once the cheesecake is thoroughly chilled, remove it from the tart pan and transfer it to a serving platter.

Spread the sour cream evenly over the top of the cheesecake.

Wash and hull the strawberries, then slice them in half. Arrange them over the cheesecake in concentric circles, alternating the cut sides up and down for contrast, if desired.

Slice and serve chilled.