Good Wednesday, friends! Well, Canada Day and 4th of July festivities are going to be upon us very soon and I thought about making something that was red and white to celebrate. I wanted something that would be easy and fast to whip up for all those parties we all will be attending. I took inspiration from my strawberry cheesecake cookies. I made a few changes and additions and voila! A fancy looking dessert that is inexpensive and so simple! It tastes pretty darn good too. Cold strawberries transport me instantly to summer, no matter what their application is.
AND, here’s an interesting fact: I used to HATE strawberries growing up! I remember going with my family to strawberry farms to pick our own fruit, but would never eat the jam or the desserts that my mom made from them. It was only after I had my baby that I started craving strawberries (probably because I’d have a colic-ie baby on my hands if I ate chocolate and certain other foods I used to indulge in therefore, I was very limited in my food choices). I’m strange like that.
Anyways, my family gobbled this up in no time. I tested it Monday and I had the last piece for breakfast today! It’s delicious stuff and probably took me less than 20 minutes to put together. You could serve it right after you assemble it, but I would recommend refrigerating it at least an hour so the crust can harden up a bit to make slicing easier. Also, feel free to switch the fruit up on top. If you want to do red, white and blue, add in some blackberries and/or blueberries. If you live in a place that grows lots of fruit (like Oregon) you can pick up some fresh peaches, nectarines and/or cherries. Now that would be tasty!
I used a 10-inch tart pan, but a pie plate would work just fine. I was going to post this on Friday, but I’ll be posting a special recipe from Perry’s Plate that you’re going to want to see! Happy Canada Day to all my friends and family in the motherland! And, Happy 4th of July to all my American friends too!
Strawberry Cheesecake Tart
yield: 1-10 inch tart/6 servings
for the crust-
2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/3 cup melted butter or margarine
for the filling-
1-8 oz. package cream cheese, softened
1/4 cup granulated sugar
1 tablespoon milk (give or take)
1/2 teaspoon vanilla extract
1 pint strawberries, washed, hulled and halved
For the crust, mix all ingredients together until moist. Press into a 10-inch tart pan or a pie plate. Set aside.
For the filling, whip cream cheese and sugar together until smooth. Stir in milk and vanilla. Spread carefully over crust.
Top with prepared strawberries or any other fruits you desire.