Apricot And Berry Cheesecake
- 1 None ready-to-bake tart shell (around 9 1/2 inch)
- 3/4 lb mascarpone or whipped cream cheese
- 3/4 lb quark or cream cheese
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 3.5 oz lemon curd
- 1 lb apricots, pitted and cut into wedges
- 1/4 lb raspberries
- 1/4 lb blueberries
- 3 tbsp apricot jam
- Preheat oven to 400u0b0F. Prick tart shell all over with a fork and cover with parchment paper. Fill with pie weights or baking beans and blind bake for 15 mins. Remove weights and parchment paper and bake for another 10 mins, or until the pastry is golden brown. Allow to cool in pan for 10 mins then remove from pan and allow to cool completely on a wire rack.
- Meanwhile, cream mascarpone (or whipped cream cheese), quark (or cream cheese), sugar and vanilla extract. Transfer to tart shell then decorate with lemon curd and use a fork to create a swirling pattern. Arrange apricots, raspberries and blueberries on top. Heat jam until lukewarm then strain and brush over fruit. Allow to cool and serve.
ready, mascarpone, cream cheese, sugar, vanilla, lemon curd, raspberries, blueberries, apricot
Taken from recipes-plus.com/api/v2.0/recipes/18199 (may not work)