Strawberry Cheesecake Tart
For the tart shell:
2 C Vanilla Wafter Cookie Crumbs
¼ C butter, melted
For the filling:
¼ ounce packet unflavored gelatin
¼ C cold water
8 ounce bar cream chees, softened
¾ C sugar
1 C fat-free Greek-style yogurt
¾ C Fraleigh's Strawberry Jam
Fraleigh's fresh strawberries, to serve
Preheat oven to 400F. To prepare the tart shell, in a medium bowl, mix together the cookie crumbs and butter. Transfer to a 9 inch tart pan with removable bottom. Gently press the mixture evenly across the bottom and up the sides. Bake for about 6 to 8 minutes, or until set. Remove from the oven and set aside to cool. To prepare the cream cheese filling, in a microwave-safe cup combine the gelatin and water. Set aside for 5 minutes, or until the gelatin is dissolved. Microwave the gelatin for 30 seconds or until it boils. In a large bowl, use an eletric mixer to beat the cream cheese and sugar until smooth, scraping down the bowl as needed to avoid lumps. Add the yogurt, gelatin and vanilla, the beat until smooth. In a small bowl, use a fork to beat the strawberry jam until mostly smooth. Add the jam to the cream cheese mixture and use a rubber spatula to just barely fold it in, stirring only once or twice. Transfer the mixture to the cooled tart shell and, if necessary, use a rubber spatula to smooth the top. Cover and refrigerate until firm, about 2 hours. Serve with fresh strawberries.