Red, White, and Blueberry Cheesecake Tart

  1. Make the crust: Preheat oven to 350F.
  2. In a food processor, pulse graham crackers, almonds, and sugar until finely ground; add butter, and process until combined.
  3. Press mixture firmly into the bottom and up sides of a 9-inch tart pan with a removable bottom.
  4. Refrigerate until firm, about 15 minutes.
  5. Make the filling: Carefully wipe processor blade and bowl clean.
  6. Process cream cheese, sour cream, sugar, egg, vanilla, and salt just until smooth.
  7. Place tart pan on a rimmed baking sheet; fill with cream cheese mixture.
  8. Bake until filling is just set, 30 to 35 minutes.
  9. Transfer pan to a wire rack to cool completely.
  10. Make the topping: In a medium saucepan, combine plums, sugar, and lemon juice.
  11. Cook at a low simmer, stirring until mixture has thickened to a jamlike consistency, 15 to 25 minutes (time will depend on ripeness of fruit).
  12. Reserve 1 tablespoon cooking liquid (no solids); cool remaining plum mixture completely.
  13. Leaving a 1-inch border, spread cooled plum mixture over tart filling.
  14. Reheat reserved plum liquid (on stove or in microwave) until loose.
  15. In a medium bowl, combine with blueberries, and scatter on top of plum mixture.
  16. Refrigerate until ready to serve, 2 hours or up to 1 day; unmold before serving.

graham cracker sheets, almonds, sugar, unsalted butter, cream cheese, sour cream, sugar, egg, vanilla, salt, red plums, sugar, lemon juice, fresh blueberries

Taken from www.epicurious.com/recipes/food/views/red-white-and-blueberry-cheesecake-tart-389694 (may not work)

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