Bakeless Cherry Cheesecake Tart

I’ve made this recipe two times in the last week, because it comes together so fast and is great. I’ve topped it with fresh blueberries and rapsberries, instead of the cherries. Terrific! This recipe comes from Everyday Food, June 2007. If you use a premade graham crust, it doesn’t taste quite as great, but comes together in about 10 minutes–awesome.

Bakeless Cherry Cheesecake Tart

9 graham crackers
2 T. plus 1/4 c. sugar
6 T. unsalted butter, melted
6 oz. cream cheese, room temperature
1/2 t. vanilla
[grated zest of one lime or lemon–my addition, but I liked it a lot]
3/4 c. heavy cream
1 lb. fresh sweet cherries, pitted and halved
1 T. seedless raspberry jam [I haven’t done this step–but I’m sure it makes it look great.]

1. Preheat oven to 350. Pulse graham crackers and 2 T. sugar until ground in a food processor (or with a rolling pin in a baggie). Transfer mixture to a 9″ tart pan with a removable bottom (or a pie tin). Firmly press mixture into bottom and up the sides of pan. Bake until browned and fragrant, 10-12 minutes. Let cool completely on a wire rack.

2. Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 c. sugar until light and fluffy [and zest, if using]. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.

3. In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart for at least 30 minutes or, covered, up to one day.

 

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