The Pioneer Woman Tasty Kitchen
Profile Photo

Fruit-Topped Cheesecake Tart

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Fresh and satisfying! This tart is quick and easy but looks extraordinary! Almond extract adds a surprisingly delightful taste to the cheesecake filling and complements the fruit well.

Ingredients

  • FOR THE CRUST:
  • 1-¾ cup Graham Cracker Crumbs
  • 2 Tablespoons Sugar
  • 6 Tablespoons Butter, Melted
  • _____
  • FOR THE FILLING:
  • 2 packages (8 Oz. Size) Cream Cheese
  • ⅔ cups Sugar
  • 1 Tablespoon All-purpose Flour
  • 2 whole Eggs
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoons Almond Extract
  • _____
  • FOR THE TOPPING:
  • 2 cups Strawberries, Halved
  • 1-½ cup Blueberries
  • ¼ cups Seedless Raspberry Preserves, Melted

Preparation

1. Preheat oven to 325ºF. Using cooking spray, coat a 9-inch tart pan with a removable bottom. Set the tart pan on a baking sheet.

2. To make the crust: In a medium-sized bowl with a flat and level bottom, mix graham cracker crumbs and sugar together by hand with a fork. Pour melted butter over crumbs and mix until thoroughly moistened. Empty crust mixture from the bowl into the tart pan. Using the bottom of the mixing bowl, firmly pack the crust down evenly over the bottom of the tart pan, allowing for the excess crumbs to push out toward the edge of the pan. Then, use your fingers to form and pack down the crust up the sides of the tart pan. Place the baking sheet in the oven and bake the crust for 10 minutes. Remove from the oven when done, leaving the tart pan on the baking sheet and allow the crust to cool.

3. To make the cheesecake filling (while crust is baking): In an electric stand mixer with a wire whisk attachment, beat cream cheese on high speed until smooth. Stop the mixer as needed to scrape the sides of the bowl. Decrease the mixer speed to slow and add the sugar and the flour, mixing until combined. Add eggs, one at a time, mixing until combined. Finally, pour in lemon juice, vanilla, and almond extract and mix until combined. Fill the prepared crust to the top edge with filling.

4. Bake for 30–35 minutes until the center is set and appears dull. Now remove the tart pan from the baking sheet and allow to cool. When completely cool, place in the refrigerator and allow to chill for at least 5 hours but ideally overnight.

5. To arrange the fruit topping: When closer to serving time (1–2 hours), decorate the top of the tart with fruit as desired. Then brush fruit with melted preserves. Keep cool until ready to cut and serve. Refrigerate any leftovers.

Note: Other fruits can be used. I have used pineapple, kiwi, peaches, mango, grapes. With lighter colored fruit, I then use a lighter colored fruit preserve like peach.

(Recipe adapted from “Cooking Club.” June/July 2010)

One Comment

You must be logged in to post a comment.

Profile photo of sheriwestbrook

sheriwestbrook on 6.28.2011

This was a great recipe…made it yesterday and although I was concerned about it being too much filling for the tart, it wasn’t and turned out beautifully!

One Review

You must be logged in to post a review.

Profile photo of sheriwestbrook

sheriwestbrook on 6.28.2011

Wonderful recipe…it will become a staple in my arsenal of desserts!

Related Recipes

Summer Peach Crumble with Ginger
Profile Photo by Emily Nader in Desserts
This peach crumble is easy to make and full of flavor....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Brown Butter Blondies
Profile Photo by Lindsay @ My Therapist Cooks in Desserts
Super yummy and easy blondies made in one bowl with no...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy