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Recipe
Cheesecake Tart with Tropical Fruits
serves
prep time: 10
cook time: 575
ingredients
Crust:
1 1/2 cups all purpose flour
2 tablespoons sugar
1 dash salt
2/3 cup (1 1/4 sticks) chilled unsalted butter, cut into 0.5 inch pieces
7/8 cup whipped butter
2/3 cup hydrogenated fat
2/3 cup margarine
1/2 cup olive oil
2 tablespoons (or more) ice water
1 large egg yolk
1/4 cup guava jelly or crab apple jelly
Filling:
2 8 ounce packages cream cheese, room temperature
2/3 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup sour cream
Topping:
1/4 cup guava jelly or crab apple jelly
3 small red-fleshed papayas, halved, peeled, seeded, cut lengthwise into 0.25 inch-thick slices
2 kiwis, peeled, cut into 0.25 inch-thick rounds
1 large ripe mango, halved, pitted, peeled, diced
2 passion fruits, halved (optional)
directions
crust:
Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball, flatten into disk. Wrap in plastic and refrigerate 1 hour.
Preheat oven to 375 degrees. Roll out dough on lightly floured surface to 13-14 inch round. Transfer dough to 11-inch diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350 degrees.
filling:
Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.
Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
topping:
Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired. Serve immediately or refrigerate up to 3 hours.