Best Vanilla Cheesecake Tartlets With Vanilla Vodka Berries Recipes

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CHEESECAKE TART WITH BERRIES



Cheesecake Tart With Berries image

Provided by Food Network Kitchen

Time 3h30m

Yield 8 servings

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup pecans
3 tablespoons sugar
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 2/3 cups whole milk
4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
8 ounces cream cheese, at room temperature, cut into 1-inch pieces
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
5 cups mixed fresh berries, such as raspberries and blackberries
2 tablespoons sugar
1 tablespoon dry sherry

Steps:

  • Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
  • Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
  • Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
  • Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
  • Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

VANILLA CHEESECAKE



Vanilla Cheesecake image

To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 9

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each ) cream cheese, softened
1-1/2 cups sugar
3 tablespoons vanilla extract
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Nutrition Facts : Calories 551 calories, Fat 37g fat (21g saturated fat), Cholesterol 159mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

MINI CHEESECAKES WITH VANILLA WAFERS



Mini Cheesecakes with Vanilla Wafers image

Easy and so good for holidays, weddings, or whatever the occasion!

Provided by Janice Reesman

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 48

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
  • Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
  • Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g

VANILLA CHEESECAKE TARTLETS WITH VANILLA-VODKA BERRIES



Vanilla Cheesecake Tartlets with Vanilla-Vodka Berries image

Categories     Vodka     Berry     Dairy     Dessert     Bake     Cream Cheese     Vanilla     Fall     Bon Appétit

Number Of Ingredients 11

2 1/2 cups graham cracker crumbs
1/2 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
12 teaspoons vodka
6 1/2 teaspoons vanilla extract
1/2 teaspoon unflavored gelatin
2 8-ounce packages cream cheese, room temperature
2/3 cup plus 1/4 cup sugar
2 vanilla beans, split lengthwise
6 tablespoons whipping cream
3 cups mixed berries (such as raspberries, blueberries and halved strawberries)

Steps:

  • Preheat oven to 350°F. Mix first 3 ingredients in large bowl until evenly moistened. Divide mixture among eight 4 1/2 x 3/4-inch tartlet pans with removable bottoms; press over bottoms and up sides. Bake until light brown, about 12 minutes. Cool crusts completely in pans on racks.
  • Mix 8 teaspoons vodka and 4 teaspoons vanilla extract in small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir ober very low heat just until dissolved. Cool to barely lukewarm.
  • Combine cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla extract in large bowl. Scrape in seeds from vanilla beans. Beat in cream, then gelatine mixture. Divide filling among crusts. Press bottoms of pans up releasing tartlets. Arrange tartlets on baking sheet. Chill 3 hours or overnight.
  • Gently stir berries, 4 teaspoons vodka, 2 teaspoons vanilla extract and 1/4 cup sugar in bowl. Let stand 15 minutes.
  • Top tartlets with berry mixture.

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