Mixed Berry Cheesecake Tart
Equipment
- Standing Mixer
Ingredients
Filling
- 1 T Egg Replacement
- 3 T Warm Water 90°-100°F
- 16 oz Vegan Cream Cheese 450 grams
- 2 T Vegan Butter 30 grams
- ½ C Sugar 100 grams
- 2 t Vanilla Extract
Topping
- 2 C Mixed berries Fresh or Frozen
- 2 T Sugar 30 grams
- 2 T Cornstarch 10 grams
- 2 t Zest of 1 lemon
- 1 T Lemon Juice about ½ lemon
Instructions
- Prepare a vegan tart crust.
- Preheat oven to 350°F
Filling
- In a small bowl, combine the egg replacer with the warm water. Whisk until smooth.
- Using the standing mixer, cream the cream cheese and butter. Add the sugar and mix until smooth. Add the egg replacer and vanilla. Mix until smooth.
- Pour the filling into the prepared tart crust.
Topping
- In a medium bowl, toss the berries with sugar, cornstarch, lemon zest, and lemon juice.
- Pile the berries on top of the cheesecake filling.
- Bake for about 45 minutes or until the filling is puffed slightly and the berries are beginning to bubble with juices.
- Remove from the oven and cool to room temperature. Refrigerate and chill for at least 4 hours before serving.