Granny Schmidt's Custom Cakes in Emmaus is getting us ready for summer! Michelle Quier joined 69 News at Sunrise to teach us how to make a Red, White and Blue Cheesecake Tart.
Red, White and Blue Cheesecake Tart
6 graham cracker sheets (3 ½ oz)
1/3 cup raw whole almonds
¼ cup sugar
4T-unsalted butter melted
1 pt cream cheese (2 – 8oz packages) at room temperature
½ cup sour cream
½ cup sugar
1 large egg
½ teaspoon vanilla extract
1 ½ pints fresh cherries cut in half & pitted
½ cup sugar
1 teaspoon lemon juice
10 oz / 2 cups fresh blueberries
Preheat oven to 350 F.
In food processor, pulse graham crackers, almonds and sugar till finely ground.
Add butter and process until combined. Press mixture into bottom and up sides of a 9-inch tart pan with removable bottom. Refrigerate till firm 15 – 30 minutes.
In the meantime make your filling. Clean your processor then add cream cheese, sour cream, sugar and blend until smooth. Add egg, vanilla and salt blend until combined.
Remove crust from refrigerator and place tart pan on a rimmed baking sheet. Fill with cream cheese mixture. Bake until filling is set 30 – 35 min. Transfer tart pan to wire rack to cool completely.
Make the topping:
In a medium saucepan combine cherries, sugar & lemon juice. Cook at a low simmer, stirring until mixture has thickened to a jam like consistency (15 – 25 min reserve)
1T-cooking liquid (no solids) cool remaining cherry mixture completely.
Leaving a 1” border spread cooled cherry mixture over cheesecake filling. Reheat reserved liquid till loose and fold in blueberries and spoon over cherry mixture. Refrigerate till serve 2 hours or up to 1 day. Un mold before serving.
Side Note: Fruit topping can be changed with seasons. Peaches and Raspberries for late summer or even mixed berry for all summer picnics.