Summer Entertaining: Raspberry Swirl Cheesecake Tart

How To Make Classic Summer Pies & Tarts By Rebecca Gordons Buttermilk Lipstick Culinary Instructional Magazine RebeccaGordon Publisher Editor In Chief Easter Holiday-Entertaining-Party-Menus-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials & Party Ideas Southern Hostess Recipes TraditionsSummer Entertaining

Southern Socials

Raspberry Swirl Cheesecake Tart

Beautiful desserts need not be complicated & all it takes to dress up a simple cheesecake batter is a little Raspberry Coulis. This versatile sauce may be served with sweets or used as a component to add a design in tarts. Add a few drops over the surface of a Creme Anglaise, run a wooden pick through them & watch lovely heart shapes magically appear. Learn how to make a festive Raspberry Swirl Cheesecake Tart ideal to serve for a number of entertaining gatherings.  

Raspberry Swirl Cheesecake Tart By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Southern Hostess Fresh Raspberries By Rebecca Gordon Editor IN Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Tarts Chocolate-Raspberry Tarts By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining RebeccaGordon Publisher Birmingham Alabama Pastry Chef TV Cooking Personality Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining How To Make Chocolate-Raspberry Tartlets

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickRaspberry Swirl Cheesecake Tart
makes 8 servings

Buttermilk Pâte Sablée
1 {8-oz} package cream cheese, softened
1/3 cup sugar
1 tsp fresh lemon juice
1 egg
1 Tbsp Raspberry Coulis
Garnishes: Fresh raspberries & Raspberry Coulis

Place an 8.25-inch tart pan with a removable bottom on a half sheet pan. Lightly grease the tart pan. Set aside. Prepare the Buttermilk Pâte Sablée as directed. Divide the dough in half. Wrap one portion in plastic wrap & save for another use. Roll the remaining pastry dough to a 1/4-inch thickness into a 10-inch circle between plastic wrap. Remove one piece of the wrap & invert the pastry over the prepared pan. Remove the second piece of wrap & discard. Fit the pastry into the pan, pressing into the fluted edges. Remove any excess dough. Pierce the crust bottom & sides all over with a fork. Freeze 30 minutes or chill 1 hour.

Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the center rack 10 minutes. Remove the pie weights & bake an additional 6 minutes. Remove from oven. Reduce the oven temperature to 325 degrees. Let stand 10 minutes. Meanwhile, beat the cream cheese, the sugar & the lemon juice with an electric mixer until completely smooth. Occasionally stop the mixer & scrape down the bowl sides. Add the egg & blend just until incorporated. Portion the cheesecake mixture over the crust. Drizzle the Raspberry Coulis over the surface & swirl it into the filling using a wooden pick. Place on a half sheet pan. Bake 15 to 20 minutes or until the filling is set in the center. Remove from the oven. Let stand 30 minutes. Chill 4 to 24 hours. Slice the cheesecake into wedges. Garnish, if desired. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Raspberry Coulis

Although just a mere tablespoon of Raspberry Coulis is needed to give this tart wonderful color, taste & a beautiful appearance, the remaining sauce may accompany individual servings or be used to drizzle over ice cream & pound cake. 

Fresh Raspberries By Rebecca Gordon Editor IN Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Tarts Chocolate-Raspberry Tarts By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining RebeccaGordon Publisher Birmingham Alabama Pastry Chef TV Cooking Personality Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining How To Make Chocolate-Raspberry Tartlets

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRaspberry Coulis
makes 2/3 cup

1 1/2 cups fresh raspberries
1/4 cup powdered sugar
1 Tbsp fresh lemon juice

Pulse the raspberries, the powdered sugar & the lemon juice in a food processor several times until completely pureed. Transfer the mixture to a fine wire mesh sieve set over a bowl & press the raspberries through it using a rubber spatula. Discard the solids. Use immediately or refrigerate up to 2 days.

The Tune
“Summertime” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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