Recipe

Citrus Cheesecake Tart

Serves 8-10 servings

Prep time: 20 minutes
Cook/Bake time: 10-12 minutes
Total time: 30 minutes

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Dairy free


Gluten free


Soy free


Sugar free


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What You'll Need

For the Pastry

  • 2 cups GF flour blend (we like Bob’s Red Mill)
  • 2 sticks Culcherd Original Butter, cold and sliced
  • 8 tbsp water, cold
  • 1/2 tsp Himalayan pink salt

For the Filling

  • 2 packages Culcherd Original Cheese
  • ¼ cup powdered monkfruit sweetener
  • 2-3 tbsp orange juice
  • 2-3 tbsp lemon juice
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • Assorted citrus (orange, blood orange, lemon), sliced 
  • Ground cherries, optional 

How To

For the Pastry

  • Preheat oven to 400°F.
  • Combine flour and salt in a bowl. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs.
  • Add water to dry ingredients. Mix until the dough just comes together.
  • Press into tart pan and prick the bottom of the crust with a fork.
  • Bake for 10-12 minutes, or until golden. Let cool.

For the Filling

  • In a high speed blender, add Culcherd Original, monkfruit, citrus juice and zest. Blend until smooth and creamy.
  • Pour into prepared crust. Put in the freezer overnight to set. 
  • Once set, garnish with sliced citrus and ground cherries. 
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Recipe Author

CHEF LIZ GALLAGHER

As a classically trained chef, Liz knows a thing or two about delicious food. As the person who developed the first vegan baking course at George Brown College, she knows a thing or two about plant-based, natural food. And as a someone who lives with the autoimmune condition hashimoto’s thyroditis, she knows a thing or two about nutritious food. Liz is the reason that Culcherd’s products taste so good, while also being 100% natural and healthy. For her, Culcherd’s products allow her to show that good-for-you food can be delicious and environmentally sustainable.