Some might avoid making a cheesecake because most recipes make a LOT of cake, and it can be a bit of a thing to make one. This is the perfect solution: a smaller cake that you can pull together in less than 15 minutes, and, honestly, a fantastic option when you have last minute dinner guests. Or you feel like cheesecake. Or both!
I have included a strawberry topping here, but you can use any favorite berry. Adjust the sugar for the topping depending on the sweetness of your berry. And yes, of course you can use frozen berries!
Another fantastic option about this recipe: it doubles easily. Make one for yourself and one for a cheesecake-loving friend!
Cheesecake Tart with Strawberries
Yield: 4–6 servings
6 - 8 Biscoff cookies (depending on the contours of your pan)
1 tsp. finely grated lemon zest
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
¼ - 1/3 cup sugar (depending on how sweet you like your cheesecake)
8 oz. cream cheese, room temperature
1 large egg, room temperature
⅓ cup Greek yogurt, room temperature
½ tsp. vanilla extract
10 oz. fresh strawberries, hulled, sliced 1/4 - 1/8 inch thick
2 Tbsp. sugar
Make sure your cream cheese, egg and greek yogurt are at room temperature.
Arrange rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with a piece of parchment paper, leaving overhang on long sides. Evenly space Biscoff cookies crosswise across bottom of pan, breaking them as needed to fully cover the bottom.
In a medium bowl, combine the sugar, salt and lemon zest. Pinch and rub the mixture until the zest starts to yellow the sugar, and the mixture is fragrant. Start adding the cream cheese, bit by bit, smashing it against the side of the bowl to combine well. Add the egg, and whisk until incorporated. Add Greek yogurt, vanilla and whisk until smooth. Carefully, scrape into prepared pan.
Bake cheesecake until edges are puffed and starting to turn the slightest bit golden brown but center is still wobbly when pan is gently shaken, 25–35 minutes. Gently and carefully remove the cake using the parchment sling to a cooling rack and allow to cool completely. Once cool, using the parchment sling, transfer to a platter; slide out the parchment paper. Chill cheesecake until cold, about 1 hour.
About 30 minutes before ready to serve, macerate the strawberries: slice the berries each 1/4 to 1/8 thin slices into a small bowl. Sprinkle with sugar and salt, tossing to combine. Set aside to get juicy.
Spoon macerated strawberries and their juices over cheesecake. Slice into bars to serve. Enjoy!
Do ahead: Cheesecake can be baked 3 days ahead. Cover and keep chilled. You can also freeze the cheesecake for longer storage.