What is the difference between a cheesecake tart and regular cheesecake?

A cheesecake tart uses a pastry crust (like pie crust or in this case, Italian pasta frolla) instead of a pressed cookie or graham cracker crust. It's typically shallower than traditional cheesecake and baked in a tart pan, resulting in a higher crust-to-filling ratio and more elegant presentation.

Can I make this cheesecake tart ahead of time?

Yes! This is an ideal make-ahead dessert. You can prepare the jam up to 2 weeks ahead (or just use store-bought jam), the dough up to 3 days ahead (refrigerated) or 1 month ahead (frozen), and the fully assembled tart keeps refrigerated for up to 4 days. In fact, it tastes better after chilling overnight.

Why does my pasta frolla dough crack when rolling?

The dough is either too cold or too dry. If too cold, let it sit at room temperature for 10-15 minutes before rolling. If cracking persists, the dough may need a touch more egg. Pasta frolla is forgiving—you can patch cracks by pressing pieces together, and they'll disappear when baked.

Can I use store-bought pie crust instead of pasta frolla?

Technically yes, but you'll lose what makes this recipe special. Pasta frolla has a buttery, cookie-like texture that's completely different from flaky pie crust. It's also easier to work with. I highly recommend trying the homemade pasta frolla—it's the easiest pastry crust you'll ever make.

How do I make decorative shapes for the top instead of lattice?

Roll out the reserved dough to 1/8 inch thickness and use cookie cutters to create any shapes you like—hearts for Valentine's Day, flowers for Mother's Day, stars for Christmas, or leaves for Thanksgiving. Arrange the shapes over the filling before baking, leaving small gaps for steam to escape.

Strawberry Cheesecake Tart (Cheesecake Crostata)

Description

If you love homemade strawberry cheesecake and Italian crostata di marmellata (jam tart), this is the perfect springtime dessert to try right now. One part strawberry cheesecake and one part Italian strawberry crostata, this easy dessert is a definite crowd pleaser. There are 3 components in this strawberry dessert: "pasta frolla" which is a very forgiving and easy-to-make Italian shortcrust pastry, an even easier 30-minute homemade strawberry jam (or your favorite store-bought brand), and a simple all-natural homemade strawberry cheesecake base. As always, step-by-step recipe photos follow.

Ingredients

For the Pasta Frolla

2 1/2 cups Italian 00 flour (or cake flour or all-purpose flour) (300g)
1/2 teaspoon baking powder (3g)
1/2 teaspoon kosher salt (2g)
3/4 cup unsalted butter (165g)
2/3 cup sugar (130g)
1 large egg (50g)
2 large egg yolks (40 to 45g)
1 1/2 teaspoons pure vanilla extract (6g) (sub pure strawberry extract for more intense strawberry flavor)
zest of 1 lemon
1/2 cup of strawberry jam (115g)*see note below
sugar for sprinkling over the top (optional but recommended)

For the Strawberry Cheesecake Filling

8 ounces Philadelphia cream cheese (227g)
1/4 cup + 2 tablespoons sugar (85g)
1 1/2 eggs (75g) *see recipe notes for how to measure the 1/2 egg
1 teaspoon vanilla extract (5g)
1 tablespoon homemade strawberry jam (15g) (sub favorite brand)
2 tablespoons heavy cream (30g) (sub whole milk)
1 tablespoon all-purpose flour (10g)
pinch of kosher salt

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

For the Strawberry Jam

1. Use store-bought strawberry jam, or make my 30-Minute Homemade Strawberry Jam. Either works beautifully—just make sure the homemade jam is completely cooled before using.

For the Pasta Frolla Crust

1. Follow my Crostata di Marmellata recipe to make the pasta frolla dough. You'll need the full batch—divide it into two pieces (one slightly larger for the bottom crust, one smaller for the lattice top).

Assemble the Crust

Prepare pan. Preheat oven to 350°F/180°C. Butter and flour an 11-inch (28cm) tart pan.
Roll bottom crust. Roll the larger dough piece to ⅛-inch (6mm) thickness. Transfer to pan, press firmly into bottom and sides (no gaps!), and trim excess. Return trimmings to reserved dough in fridge.
Dock and fill. Prick crust all over with a fork. Spread cooled jam evenly over bottom. Refrigerate while making the filling.

Make the Strawberry Cheesecake Filling

Cream the base. Beat cream cheese, sugar, and salt until light and fluffy, about 2 minutes.
Add eggs. Whisk eggs and vanilla in a small bowl. With mixer on low, add to cream cheese mixture and blend until no streaks remain.
Finish filling. Stir in strawberry jam and heavy cream. Fold in flour just until incorporated. Do not overmix.

Assemble and Bake

Make lattice. Roll reserved dough into a rectangle, ⅛-inch thick. Cut into 9-10 even strips.
Fill and top. Pour cheesecake filling over jam layer and smooth evenly. Arrange strips in a diagonal diamond pattern. Trim edges. Sprinkle with coarse sugar if desired.
Bake. Bake at 350°F/180°C for 10 minutes on the middle rack of the oven. Reduce to 325°F/170°C and bake 25-30 more minutes until golden and set.
Cool and chill. Remove from oven to a cooling rack and cool completely at room temperature. Wrap well (or place in an airtight container) and refrigerate at least 4 hours (overnight is best).

Notes

Homemade crostata is typically made in a tart pan with a removable bottom, but you can make it in a tart pan without a removable bottom or in a pie plate (as I've done in another post). For this recipe, I've used an 11-inch (28cm) regular tart pan without a removable bottom.

The strawberry cheesecake filling, calls for 1 1/2 eggs. To measure the 1/2 of an egg precisely, crack 1 large egg into a prep bowl, whisk well, then remove 25 grams or just about 2 tablespoons of the combined egg mixture and add it to the other whole egg. *The reason for this 1/2 of an egg is because this filling is essentially half of my regular cheesecake filling.

For all the rest of the best tips, see the main post.

Prep Time: 45 minutes
Refrigerating Time: 4 hours
Cook Time: 35 minutes
Category: Cakes + Tortes
Method: Baked
Cuisine: American & Italian Combo

Nutrition

Serving Size: 1 slice