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Ingredients
| graham cracker crumbs: 1 3/4 cups |
| granulated sugar: 2 Tbl |
| unsalted butter: 6 Tbl (melted) |
| cream cheese: 2 8oz packages (softened) |
| granulated sugar: 2/3 cup |
| all-purpose flour (unsifted): 1 Tbl |
| eggs: 2 |
| lemon juice: 2 tsp |
| vanilla extract: 1 1/2 tsp |
| raspberry liqueur: 1 Tbl (optional) |
| strawberries (whole): 2 cups (halved) |
| blueberries: 1 1/2 cups |
| seedless raspberry preserves: 1/4 cup (melted) |
Berry Cheesecake Tart
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
1 serving(s)
Tags
- 1. Heat oven to 325°F Grease or spray with non-stick spary a 9-inch tart pan with removable bottom
- 2. Combine graham cracker crumbs and 2 tablespoons sugar in medium bowl. Stir in melted butter until well blended Press into bottom and up sides of pan. Place on baking sheet; bake 10 minutes or until set. Cool on wire rack.
- 3. Meanwhile, mix cream cheese, 2/3 cup sugar and flour until smooth. Add eggs one at a time and mix until blended. Add lemon juice, vanilla and liquor if using ; until combined. Pour into crust. (Filling will come to top of crust.).
- 4. Bake 30 to 35 minutes or until center is set when gently shaken. Remove tart from baking sheet; cool completely on wire rack. Refrigerate, uncovered, until completely chilled, 5 hours or overnight.
- 5. Place strawberries around the edges, moving in circle towards the center and place blueberries in the middle.
- 6. Glaze with the raspberry preserves.