Strawberry Cheesecake Tart

Yield: 8 servings

Ingredients

1 refrigerated pie crust (half of a 15 ounce package)
2 (8 ounce) packages cream cheese, softened*
3 tablespoons granulated sugar
1 teaspoon vanilla extract*
3 ounces semisweet chocolate, melted*
4 to 5 cups (about 1 1/2 pounds) stemmed and halved strawberries
2 tablespoons strawberry or red currant jelly, melted

Instructions

Heat oven to 425 degrees F.
Press pie crust into a 9 inch round tart pan with removable bottom. Fold edge in and press firmly against side of pan. Prick crust all over with fork.
Refrigerate for 10 minutes.
Bake in center of oven for 10 to 12 minutes or until lightly browned. Cool on rack.
Meanwhile, in mixer bowl, beat together cream cheese, sugar and vanilla extract until smooth and creamy; set aside.
When tart shell is completely cool, spread chocolate evenly over bottom. Refrigerate for 5 to 10 minutes until set.
Spread cheese mixture evenly over chocolate. Arrange strawberries on cheese mixture and brush lightly with jelly.
Refrigerate for at least 1 hour before serving.

Notes

* For a lower-fat version, spread bottom of pie shell with 2 ounces melted chocolate instead of 3 ounces, use 2 (8 ounce packages) reduced-fat or Neufchatel cheese for the cream cheese and increase vanilla extract to 11/2 teaspoons It will lower calories to 318 and fat to 20g.

Nutrition

Per serving: 402 calories, 29g fat, 60mg cholesterol, 305mg sodium, 34g carbohydrates, 4g fiber and 6g protein

Attribution

Recipe used with permission from: California Strawberry Commission