Cheesecake Tart

A Treat for the Fourth of July.

Cheesecake Tart from Eat Happy, recipe and photo by me, Anna Vocino.

I am taking some new photos for some of my classic recipes from my first cookbook Eat Happy. I haven’t made this cheesecake tart in years, and I gotta be honest…it’s incredible. Easy to make, as long as you plan ahead and make the crust in enough time for it to cool.

This is a true tart, meaning it’s a thin layer of the cheesecake on the crust. If you want a taller, more traditional sized cheesecake filling, double the filling portion of the recipe.

Reminder that this recipe is a dessert with actual added sugar and is intended only to be a treat. Do not make and eat this on the daily, or you will fuck your goals six ways to Sunday. I am blunt because that’s the truth. If you make this tart and eat it, then enjoy it and move on with your life. I can’t tolerate artificial sweeteners, so I am not familiar with how to sub them into recipes, but you are welcome to do that, if that’s your thing.

As always, here’s a downloadable, printable version of this recipe. I’ve tweaked on it since it was published in the book, mostly just edits for clarity. Also, I’m reprinting this recipe with permission from myself to myself…

Finally, please stock up on Eat Happy Kitchen Marinara, Pink Crema, Puttanesca, and Arrabbiata Spicy Marinara as we now have a fresh batch of every flavor, and I want you to stock your kitchen!

Happy Fourth, ‘Murica.

Cheesecake Tart from Eat Happy, recipe and photo by me, Anna Vocino

CHEESECAKE TART

(Serves 6-8)

CRUST

(Yields 9” crust)

• 1 cup almond flour

• 1/4 cup coconut flour

• 1 stick salted butter, melted (4 ounces or 8 tablespoons)

Preheat oven to 350 degrees. Combine almond flour, coconut flour, and melted butter into a mixing bowl until mixed, and you can form a dough ball. Press evenly into the bottom of a 9” springform pan. Bake 15-20 minutes, or until crust starts to become golden brown. Let it cool completely before adding cheesecake tart filling.

CHEESECAKE TART FILLING

• 1 8-ounce pack of cream cheese, brought to room temperature

• 1 1/2 teaspoons vanilla

• 1/2 cup coconut sugar (or sweetener of your choice)

• Pinch of salt

• 1/2 cup full fat Greek yogurt

• 1/2 cup heavy cream, whipped

Using a hand mixer, whip cream cheese until fluffy, about 30-45 seconds. Whip in vanilla extract, coconut sugar, salt, and Greek yogurt until blended and smooth. Fold in the whipped heavy cream. Pour into the cooled pie crust in the springform pan. Smooth it out with a spatula until even, and refrigerate for 8 hours or overnight. When ready to serve, remove from fridge. Remove side of springform pan and decorate cheesecake tart with berry topping (below).

BALSAMIC BERRY TOPPING

• 2 cups strawberries, quartered

• 2 tablespoons balsamic vinegar

In a small mixing bowl, pour balsamic vinegar over the strawberries and gently fold with a spatula until strawberries are coated. Let sit for 5-10 minutes for the strawberries to absorb the balsamic. Top the cheesecake tart evenly with the balsamic strawberries.

OR PLAIN BERRY TOPPING

• 2 cups fresh blueberries, raspberries, and/or strawberries, quartered

Evenly decorate the top of the cheesecake tart with a layer of fresh blueberries and raspberries.

XOXO

Anna