CHEESECAKE TART
By Brenda Storch, Messianic Rebbetzin of The Tabernacle
"This is the ideal grand finale for a Fourth of July dinner.
The fresh plums might be yellow inside,
but cooking them will bring out their crimson color."
INGREDIENTS
6 graham crackers
1/3c. whole almonds
1 1/4 c. sugar
4 tbsp. unsalted butter
2 bars reduced-fat cream cheese
1/2 c. reduced-fat sour cream
1 large egg
1/2 tsp. pure vanilla extract
1 pinch salt
4 red plums
1 tbsp. fresh lemon juice
1 pt. blueberries
PREPARATION
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.
Serves 8
