Fall has finally hit Savannah. As of this week are away from our 90 degree days and our on with the coats and boots.
With cooler days I find myself at home more, baking. Especially considering thanksgiving is creeping up swiftly. As a steady at-home baker, it is often hard to come up with new and exciting recipes. But for this one, I think I really discovered something – Burrata Cheesecake.
Burrata is a form of mozzarella cheese. It is ultra creamy and mildly flavored. You will still taste the tangy notes of the cream cheese, but the burrata lends a more complex and interesting flavor.By replacing one half of the cream cheese in a cheesecake recipe, the result is a cheesecake that balanced and not as sweet.
I portioned down the size of the cheesecake to the size of a tart. After you try out this super easy recipe, I promise you will never go back.
You can top it with whatever fruit you like, peaches, candied oranges, plums, or anything fresh.
- For the crust:
- 1/2 Cup of Shortbread Cookies, crushed
- 1/2 Cup of Butter, melted
- 1 Tablespoon of Sugar
- For the cheesecake:
- 8 Ounces of Burrata, just the creamy inside
- 2 8 Ounce Packages of Cream Cheese
- 1 Teaspoon of Vanilla Extract
- 1 Egg
- 3/4 Cup of Sugar
- Juice from 1/2 of a Lemon
- A Pinch of Salt
- Preheat the oven to 350 degrees Fahrenheit.
- First prepare the crust.
- Combine the melted butter and cookie crumbs. Press down evenly into the bottom of a tart pan. Set aside.
- Make the cheesecake batter by combining both cheeses and the sugar in the bowl of a food processor.
- Pulse until smooth and combined.
- Add in the remaining ingredients, and pulse until the batter is smooth.
- Pour into your prepared crust and bake with a water bath for approximately 30-40 minutes. The cheesecake is done with it is firm but still slightly giggly in the center.
- Allow to cool before slicing.