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Italian Strawberry Cheesecake Tart Recipe


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     Italian Strawberry Cheesecake Tart

Category   Desserts - Breads
Sub Category   None

2 eggs, separated
1/2 cup sugar
16 oz. cream cheese, room temperature
1 TB. lemon juice
1 tsp grated lemon zest
1/2 tsp vanilla
pinch of cream of tartar
1 pint strawberries, hulled and thinly sliced
1/2 cup red currant jelly
1 graham cracker pie crust

Using an electric mixer, beat yolks and sugar until pale. Add cream cheese, lemon juice and zest, and vanilla. Beat until smooth. In another bowl, beat egg whites and cream of tartar until peaks form. Fold 1/4 of the whites into the cheese mixture to lighten it. Fold in remaining whites. Spoon into crust. Bake until filling is firm to touch, about 20 minutes. Cool on rack. Refrigerate 1 hour.
Arrange sliced strawberries in overlapping circles on top of tart. Heat currant jelly in a small saucepan over low heat, just to melt it. Gently brush the jelly glaze over the strawberries. Refrigerate at least 30 minutes. Let stand at room temperature 20 minutes before serving.

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