Grape Cheesecake Tart Recipe
Grape is the most beautiful fruit of autumn. Its freshness is generally consumed either as compote or raw. Desserts are not served. But when it comes to my creativity, such prejudices cannot stand before you. I don't know how it comes from green grapes, but black grapes were created for cheesecake.
But keep in mind that these are not huge, thick-skinned black grapes sold in the market. I used tiny, thin-skinned seedless grapes. But it's okay even if it's core. Since the seeds of the tiny grapes are also tiny, they can be eaten crispy. But if this crispness will bother you and it is not possible to find tiny seedless grapes, you can also use blueberries instead.
The color of the grapes doesn't matter, you can use any color, but the pink-purple grapes look better visually.
For the pie crust;
- 75 g cold butter,
- 1 egg yolk,
- 2 tbsps sugar,
- 1 cup flour.
For the filling;
- 200 g cream cheese,
- 100 ml heavy cream,
- 1/2 cup sugar,
- 1 egg white,
- 1 tsp cornflour,
- 1 small bowl of seedless grapes.
- Combine sugar and flour together in a mixing bowl,
- Add into the cubed butter,
- Rub the butter with your hands together with the flour to make it into smaller pieces,
- Add egg yolk and continue kneading with your hands until everything comes together to form a soft dough,
- Roll the dough out into a size a little larger than your tart pan,
- Place the dough into a 20 cm tart pan and trim the sides,
- Pickle the dough with a fork,
- Refrigerate for 30 mins,
- Bake in a 190 degrees Celsius oven until lightly golden, and let it cool,
- For the cheesecake batter, combine and whisk all the ingredients together in a large bowl,
- Place some grapes on the bottom of the pie crust,
- Pour the cheesecake batter over the grapes,
- Bake in a 190 degrees Celsius oven until the sides are golden brown,
- Serve chilled (preferably overnight).