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Strawberry Cheesecake Tart with Strawberry Gelato Recipe

Strawberry Cheesecake Tart with Strawberry Gelato
How To Make Strawberry Cheesecake Tart with Strawberry Gelato

About Strawberry Cheesecake Tart with Strawberry Gelato Recipe: Sweet, tarty and full of decadence, this easy cheesecake recipe is the one to bookmark for special occasions!

  • Total Cook Time1 hr 35 mins
  • Prep Time1 hr 10 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Medium

Ingredients of Strawberry Cheesecake Tart with Strawberry Gelato

  • For strawberry cheesecake tart:
  • 250 digestive biscuits
  • 100 butter, melted
  • 1 1/2 vanilla extract
  • 300 cream cheese
  • 50 icing sugar
  • 140 double cream (whipping variety)
  • 1 lime juice (adjust tartness to taste)
  • 1/2 zest of a lime
  • 1 strawberries
  • For strawberry gelato:
  • 250 whipping cream
  • 200 condensed milk
  • 1/2 tsp vanilla essence
  • 2 strawberries (quartered)

How to Make Strawberry Cheesecake Tart with Strawberry Gelato

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Prepare strawberry cheesecake tart:

Crush the biscuits in a food processor or blender.
Combine with melted butter in a bowl.
Tip the mixture in a push bottom tart tin and press firmly down and around the sides into the base to create an even layer. Chill in the freezer for ½ hour.
Combine the cream cheese, icing sugar and vanilla extract in a bowl and beat well till smooth. Add the lime juice and zest.
Whip the cream in another bowl till light and fluffy. Add the cream cheese mixture and combine gently with a spatula. Adjust the tartness to your taste.
Pour the filling neatly over the set biscuit base and even out the top as much as possible. Refrigerate for 1/2 hour.
Blend strawberries for a fresh strawberry sauce, add some icing sugar if too sour.
Pour the sauce over the set base and garnish the entire surface with thinly sliced strawberries.
Serve alongside strawberry gelato.

Prepare strawberry gelato:

Blend the strawberries in a blender to get a smooth strawberry puree. Do not add water.
Chill a bread loaf pan in the freezer.
Chill the cream in the fridge or as per packet instructions. Whip the cream with an electric beater till you have soft peaks.
Fold in the condensed milk, vanilla essence and strawberry puree.
Pour the mix into the chilled loaf pan and finish with some swirls of strawberry puree. Freeze for a minimum 4 hours or overnight.
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