Strawberry Cheesecake Tart with Pecan-Graham Cracker Crust

By ezunich

Ingredients

• Crust
• 8 whole graham crackers
• 1/2 cup pecan halves, toasted
• 2 tbs light brown sugar
• 1/8 tsp salt
• 4 tbs unsalted butter, melted
• Filling
• 12 oz cream cheese
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp minced lemon zest
• 1/8 tsp salt
• Puree
• 1 lb fresh strawberries, hulled and quartered
• 3 tbs sugar
• 2 tbs fresh lemon juice
• 2 tbs orange liqueur (Grand Marnier)
• Sprinkle
• 1 pkg unsweetened gelatin (2 1/2 tsp)
• 3 tbs water
• 1 tsp vanilla
• Glaze
• 1/4 cup strawberry jam
• 1 tbs orange liqueur
• 9 large fresh strawberries, halved
• 1 cup diced fresh strawberries

Preparation

Step 1

Preheat oven to 325°. Crust, process graham crackers, pecans, brown sugar and salt in a food processor until fine. With processor running, add melted butter; process until crumbs resemble wet sand. Press crumb mixture into bottom of a 9 inch round or square tart pan with a removable bottom. Bake crust 15 minutes; cool completely. For filling; whip cream cheese and 1/2 cup sugar in a mixer with a whisk attachment, until smooth, scraping down sides of bowl periodically. Add egg, 1 tsp vanilla, zest and salt. Mix to combine. Spread cream cheese filling onto crust and bake until dies are set, 25 minutes; cool completely. Topping, puree 1 lb strawberries, sugar, lemon juice and liqueur in a food processor; transfer to a saucepan over medium heat and bring to a boil. Cook puree, stirring constantly until slightly reduced, 5 minutes. Sprinkle gelatin over water in a bowl; let sit until gelatin is absorbed, 5 minutes. Add gelatin to strawberry puree and cook 1 minute more. Off heat, stir in 1 tsp vanilla and let cool 15 minutes; pour over cooled tart and refrigerate until set, 2 hours. Glaze, heat jam and 1 tbs liqueur in a small pan over medium low heat until melted. Arrange halved strawberries, cut side down, around edges of tart and then arrange diced strawberries to cover center. Brush with glaze.