Mixed berry cheesecake tart

Mixed berry cheesecake tart: We make no apologies for our berry cheesecake tart being rich, taste and extremely pretty to look at. More good news … because it is very rich, a little goes a very long way. Even more good news … it’s just a well this berry cheesecake tart is easy to make, because you will be making it often! As they say in America ‘it’s a keeper!’

Mixed berry cheesecake tart: Serves 6 – 12

240 grams all purpose flour
75 grams sugar, plus another 1/4 cup (60 grams) set aside
120 grams chilled butter, diced
120 grams seedless strawberry jam
250 grams cream cheese, at room temperature
1 large egg, lightly beaten with a fork
1 teaspoon pure vanilla extract
400 grams fresh (or frozen and drained) mixed berries

For the topping:

80 grams packed brown sugar
75 grams rolled oats
120 grams all purpose flour
60 grams chilled butter, diced

In a small bowl, combine the flour and 75 grams of sugar, cut in the butter until crumbly.
Press onto the bottom and 1 inch up the sides of a greased 9 inch springform pan.
Place the pan on a baking sheet and bake for 8 – 10 minutes or until lightly browned.
Remove from the oven and place the case in the pan on a wire rack.
Spread the jam over the case.
In a small bowl, whisk the cream cheese and remaining sugar for up to 3 minutes or until the sugar has dissolved.
On a low speed, add the egg and vanilla then continue whisking for just 1 minute.
Pour the cream cheese mix over the jam and sprinkle with the berries.
In a small bowl, combine the brown sugar with the oats and flour.
Cut in the butter until it is crumbly.
Sprinkle over the berries.
Bake in the center of the oven for 30 – 35 minutes or until bubbly and golden brown.
Remove from the oven and cool on a wire rack.
Serve warm or chilled.