Reviews (1) Add Rating & Review 28 Ratings 5 star values: 13 4 star values: 6 3 star values: 8 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: 5 stars 06/07/2019 My family loves this recipe. Great easy alternative to a "springform" style cheesecake. I follow the recipe except with the following changes: I toast the almond lightly before using it in the crust and I add some fresh strawberries sliced thinly to look like hearts (cutting from cored stem end down to the tip) along with the blueberries and bits of plum to garnish the top the tart.
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Gallery Red, White, and Blueberry Cheesecake Tart Recipe Summary prep: 45 mins total: 4 hrs Servings: 8
Ingredients Ingredient Checklist 6 graham crackers (2 1/2-by-5 inches each) 1/3 cup whole almonds 1 1/4 cups sugar 4 tablespoons unsalted butter, melted 2 bars (8 ounces each) reduced-fat cream cheese, room temperature 1/2 cup reduced-fat sour cream 1 large egg 1/2 teaspoon pure vanilla extract Pinch salt 4 red plums (1 to 1 1/2 pounds total), halved, pitted, and cut into 1/2-inch dice 1 tablespoon fresh lemon juice 1 pint (2 cups) blueberries
Cook’s Notes Fresh plums might be yellow inside, but cooking them brings out their crimson color. Take advantage of red plums at their prime: Double the ingredients used in the plum mixture (step 3), and spread the extra on toast, or spoon over vanilla ice cream. After cooling the mixture, refrigerate in an airtight container up to 1 week.
Gallery Red, White, and Blueberry Cheesecake Tart
Recipe Summary prep: 45 mins total: 4 hrs Servings: 8
Gallery
Red, White, and Blueberry Cheesecake Tart
Red, White, and Blueberry Cheesecake Tart
Red, White, and Blueberry Cheesecake Tart
Recipe Summary prep: 45 mins total: 4 hrs Servings: 8
Recipe Summary
prep: 45 mins total: 4 hrs
Servings: 8
prep: 45 mins
total: 4 hrs
prep:
45 mins
total:
4 hrs
Servings: 8
8
Ingredients
Ingredients
- 6 graham crackers (2 1/2-by-5 inches each) 1/3 cup whole almonds 1 1/4 cups sugar 4 tablespoons unsalted butter, melted 2 bars (8 ounces each) reduced-fat cream cheese, room temperature 1/2 cup reduced-fat sour cream 1 large egg 1/2 teaspoon pure vanilla extract Pinch salt 4 red plums (1 to 1 1/2 pounds total), halved, pitted, and cut into 1/2-inch dice 1 tablespoon fresh lemon juice 1 pint (2 cups) blueberries
Directions
Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
Meanwhile, make topping: In a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
Assemble tart: Leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.
Cook’s Notes Fresh plums might be yellow inside, but cooking them brings out their crimson color. Take advantage of red plums at their prime: Double the ingredients used in the plum mixture (step 3), and spread the extra on toast, or spoon over vanilla ice cream. After cooling the mixture, refrigerate in an airtight container up to 1 week.
Cook’s Notes
Fresh plums might be yellow inside, but cooking them brings out their crimson color. Take advantage of red plums at their prime: Double the ingredients used in the plum mixture (step 3), and spread the extra on toast, or spoon over vanilla ice cream. After cooling the mixture, refrigerate in an airtight container up to 1 week.
Reviews (1)
Add Rating & Review 28 Ratings 5 star values: 13 4 star values: 6 3 star values: 8 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 06/07/2019 My family loves this recipe. Great easy alternative to a "springform" style cheesecake. I follow the recipe except with the following changes: I toast the almond lightly before using it in the crust and I add some fresh strawberries sliced thinly to look like hearts (cutting from cored stem end down to the tip) along with the blueberries and bits of plum to garnish the top the tart.
Reviews (1)
Add Rating & Review 28 Ratings 5 star values: 13 4 star values: 6 3 star values: 8 2 star values: 1 1 star values: 0
Add Rating & Review
28 Ratings 5 star values: 13 4 star values: 6 3 star values: 8 2 star values: 1 1 star values: 0
28 Ratings 5 star values: 13 4 star values: 6 3 star values: 8 2 star values: 1 1 star values: 0
28 Ratings 5 star values: 13 4 star values: 6 3 star values: 8 2 star values: 1 1 star values: 0
5 star values: 13 4 star values: 6 3 star values: 8 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 06/07/2019 My family loves this recipe. Great easy alternative to a "springform" style cheesecake. I follow the recipe except with the following changes: I toast the almond lightly before using it in the crust and I add some fresh strawberries sliced thinly to look like hearts (cutting from cored stem end down to the tip) along with the blueberries and bits of plum to garnish the top the tart.Martha Stewart Member
Rating: 5 stars 06/07/2019
My family loves this recipe. Great easy alternative to a “springform” style cheesecake. I follow the recipe except with the following changes: I toast the almond lightly before using it in the crust and I add some fresh strawberries sliced thinly to look like hearts (cutting from cored stem end down to the tip) along with the blueberries and bits of plum to garnish the top the tart.
Rating: 5 stars
All Reviews for Red, White, and Blueberry Cheesecake Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red, White, and Blueberry Cheesecake Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
