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- 1 1/2 cups crushed cookie crumbs or 1 1/2 cups sugar
- 4 tablespoons melted butter
- 1 (8 ounce) package cream cheese
- 1/4 cup sour cream
- 2 eggs
- 1 teaspoon cardamom
- 1 (14 1/2 ounce) can apricot halves, drained,juice reserved
- 1 cup strawberry, halved
- 1 cup raspberries
- 1 cup blueberries
- 1/2 cup granulated sugar
- 1/2 cup red currant jelly
- 2 tablespoons cornstarch, dissolved in 1/4 cup water
- 1 teaspoon rose water
- 1Preheat the oven to 350°F.
- 2Combine the cookie crumbs and butter.
- 3Pat onto the bottom of 4 (6-inch) tart pans.
- 4Bake for 5 minutes until lightly golden.
- 5Set aside.
- 6In a medium bowl, beat the cream cheese, sour cream, eggs, and cardamom.
- 7Mix with an electric mixer until combined.
- 8Fill the tart pans and bake for 15 minutes, until set.
- 9Let cool in the refrigerator for 15-30 minutes.
- 10Just before serving, remove the tarts from the refrigerator and the tins and arrange with the apricots, strawberries, raspberries, and blueberries in a decorative manner on top of the cheesecake.
- 11In a medium saucepan, heat the reserved apricot juice, sugar, and red currant jelly, until the jelly dissolves.
- 12Raise the heat and cook until the mixture starts to boil around the edges.
- 13Stir in the cornstarch mixture slowly until the mixture reaches a glaze consistency.
- 14Stir in the rose water and remove from the heat.
- 15With a pastry brush, gently glaze the tarts, and serve.
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Nutritional Facts for Fruit Tart Cheesecake
Serving Size: 1 (388 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 705.4
- Calories from Fat 335
- Total Fat 37.3 g
- Saturated Fat 22.4 g
- Cholesterol 204.9 mg
- Sodium 310.4 mg
- Total Carbohydrate 89.3 g
- Dietary Fiber 5.8 g
- Sugars 68.7 g
- Protein 9.5 g
The following items or measurements are not included: