Ingredients
Scale
Crust
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup brown sugar, packed
- 2 tbsp granulated sugar
- 1 tsp vanilla extract, divided
- 1 cup all-purpose flour
- ½ teaspoon salt
Cheesecake Filling
- 8 oz. cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp rose water
Raspberry Rose Rhubarb Filling
- 1½ cups fresh rhubarb diced into 1/2 inch
- 1 cup raspberries
- 2 teaspoon cornstarch
- 2 tsp rose water
- 1 tablespoon lemon juice
Streusel
- 1/2 cup unsalted butter, cold and diced
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/3 cup rolled oats
- 1 tsp freshly ground cardamom
- ¼ teaspoon salt
Instructions
Crust
- Preheat the oven to 350°F.
- Add all unsalted butter, brown sugar, granulated sugar, vanilla extract, flour and salt to a medium bowl. Use a fork or pastry cutter to cut the butter into the flour until your have a coarse crumbly mixture. Pour the crumbs into a 9-inch tart pan and evenly press the crumbs into the bottom of the tart pan.
- Bake for 12 minutes.
Cheesecake Filling
- While the crust is baking, add cream cheese and sugar to a mixing bowl. Whisk until smooth. Add egg and rosewater and which until well incorporated.
- Pour the cheesecake filling on top of the baked crust.
Raspberry Rose Rhubarb Filling
- Mix rhubarb, raspoberries, cornstarch, rose water and lemon juice into a medium bowl. Spoon the mixture evenly over the cheesecake layer.
Struesel
- Add unsalted butter, flour, brown sugar, rolled oats, cardamom and salt to a small bowl. Use a fork or pastry cutter to cut the butter into the flour until your have a coarse crumbly mixture. Sprinkle the streusel evenly on top of the tart.
- Bake the tart for 40-45 minutes. Cool completely. Refrigerate until ready to serve.
Notes
Adapted from Smorgaseats
- Prep Time: 20 minutes
- Cook Time: 40 minutes
