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Sweet Tart Cheesecake

I started with a lemon bar cheesecake poured into a Nilla wafer crust. Then I doused the baked, cooled cheesecake in raspberry sauce. Lemons and raspberries are sweet and tart. But not as sweet and tart as Sweet Tarts.

Which I put in the food processor.
Then I tossed the powdered candies with a pint of chopped fresh strawberries.

I highly recommend doing this with any and all fruit.       Highly.
I covered the cheesecake in in the sweet-tarted berries, and then served it up birthday style, complete with candles and a song.
Sweet Tart Cheesecake (adapted from Fine Cooking)

For the Crust:

  • 1 (12 ounce) box of Nilla wafers
  • 3 tablespoons granulated sugar
  • 8 tablespoons unsalted butter, melted and slightly cooled

For the Cake:

  • 3 (8 ounce) packages of cream cheese, at room temperature
  • 1 cup ricotta cheese, at room temperature
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 2 tablespoons lemon zest (roughly the zest of 2 lemons)
  • 1 tablespoon vanilla
  • 4 large eggs, at room temperature

For the Topping:

  • 1 recipe Raspberry Sauce
  • 1 pint fresh strawberries, hulled and cut into 1/2 inch pieces
  • 1/2 roll of Sweet Tarts candies (10-15 pieces)

To Make

Pre-heat the oven to 350. Pulse the Nilla wafers in a food processor until they are crushed into fine crumbs. In a medium bowl combine the Nilla wafer crumbs, granulated sugar, and melted butter. Press the crumbs into the bottow of a 9-inch springform pan, and halfway up the sides.

Bake for 7-8 minutes. Set aside to cool. Reduce the oven temperature to 225.

In a large bowl beat together the cream cheese, ricotta, flour, and salt on medium speed, about 4-5 minutes. Beat in the sugar and when the batter is smooth add in the lemon zest and vanilla. Add in the eggs one at a time, beating in between each one until they are just incorporated. Pour the batter into the prepared crust and bake for 3 hours. Turn the oven off and let the cheesecake cool INSIDE THE OVEN. When the oven is cold, refrigerate the cheesecake for at least 2 hours,

Spoon the raspberry sauce over the top of the chilled cake, reserving at least half for serving.

Crush the Sweet Tarts in a food processor or cut them into a powder using a very sharp knife. I left some larger chunks of candy in tact for color.

Toss the chopped strawberries with the crushed Sweet Tarts and spread them evenly over the top of the entire cake.

Refrigerate until you’re ready to serve.

Chris Ponder: Leary of SweetTarts | HR Mouth of the South

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Sunday 22nd of July 2012

How lovely! I love the way you incorporated Chad's favourite candy into the pie, great idea!

Heather @ SugarDish(Me)

Monday 30th of July 2012

Hey Nickki! Thank you! The Sweet Tarts were inspiring; made me wonder how many ways I could incorporate them at random in all sorts of things. Ideas...

Sandra - The Foodie Affair

Saturday 21st of July 2012

I love the way you folded in your love story into Chad's birthday cake, so sweet of you and creative! Now you have me thinking about making a cheesecake :) yum!!

Heather @ SugarDish(Me)

Monday 30th of July 2012

Hey Sandra! My rule of thumb is that if you're thinking of making a cheesecake, you should absolutely make a cheesecake :) so glad you liked the story


Saturday 21st of July 2012

Your husband and I have a lot in common...I used to inhale Sweet Tarts followed by gallons of Dr. Pepper. The good old days.

Happy Birthday to him! What a great pic of both of you!

Have a fantastic weekend my friend.

Heather @ SugarDish(Me)

Monday 30th of July 2012

Thanks, Ameena! Chad has a sugar problem, for sure. I wish I had the metabolism to mimic his habits...