Strawberry Cheesecake Tart

1.Preheat the oven to 180°C (350°F).

2.In a mixing bowl, combine the crushed digestive biscuits and melted butter until the mixture resembles wet sand.

3.Press the biscuit mixture evenly into the base and slightly up the sides of a 23cm (9-inch) tart pan with a removable bottom. Use the back of a spoon or the bottom of a glass to compact the crust firmly.

4.Bake the crust in the preheated oven for 10 minutes until golden and set. Remove from oven and allow to cool completely.

5.In a large bowl, beat the kwark and cream cheese together until smooth and creamy using an electric mixer on medium speed.

6.Add the powdered sugar, vanilla extract, lemon juice, and a pinch of salt to the cheese mixture. Beat again until fully combined and smooth.

7.In a separate chilled bowl, whip the heavy cream to stiff peaks.

8.Gently fold the whipped cream into the kwark and cream cheese mixture until fully incorporated, creating a light and airy filling.

9.Pour the filling over the cooled crust, smoothing the top with a spatula.

10.Arrange the halved fresh strawberries evenly over the filling, pressing them lightly into the surface.

11.If desired, brush the strawberries with warmed strawberry jam to create a shiny glaze and enhance flavor.

12.Refrigerate the tart for at least 3 hours, preferably overnight, to allow the filling to set properly.

13.Before serving, carefully remove the tart from the pan and transfer to a serving plate. Slice and enjoy your creamy, fresh strawberry cheesecake tart.