INGREDIENTS:
For Crust:
12 Oz graham crackers (graham cracker crumbs can be used as well)
2 Tbsp. granulated sugar
4 ½ Tbsp. unsalted butter (melted slightly and cooled)Cheesecake Layer:
4 Oz cream cheese (room temp.)
½ Oz sugar
Pinch of salt
1 Large eggCorossol (Sour Sop) Layer:
2 Oz sweetened condensed milk
4 Large egg yolk
6 Oz Corossol Puree
Pinch of Salt
Sweetened Whip Cream (serving)Strawberry Sauce:
1 dozen strawberries rough chopped, washed and trimmed
4 Oz granulated sugar
1 cup of water
¼ teaspoon salt
INSTRUCTIONS:For Crust:
Preheat oven at 350 degree Fahrenheit.
Place graham crackers in the bowl of a food processor and process until coarsely grounded; add sugar and continue pulsing until finely grounded.
Add melted butter and pulse until mixture comes together.
Press graham cracker mixture into the bottom and up the sides of a 9-inch round tart pan with a removable bottom.
Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes.
Remove from oven and let cool.Cheesecake Layer:
In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy.
Add egg and whisk to combine.
Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes.
Let cool.Corossol Layer:
Reduce oven temperature to 325 degrees.
In a medium bowl, whisk together Condensed Milk, Egg Yolks, Corossol Puree and salt; pour over cooled cheesecake layer.
Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes.
Remove from oven and let cool.Strawberry sauce:
In a saucepot over medium/high heat, add water, strawberries, sugar and bring to a boil.
Reduce heat to medium and allow mixture to reduce to a syrupy consistency.
Remove from heat and allow sauce to cool.
Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with strawberry sauce.
