Berry Cheesecake Tart

Tart and cheesecake together. . Also, since it is a tart no crack in the middle and less time to bake. The recipe is adapted from a Cooking Club of America recipe

• Ready In: 50 mins
• Serves: 8
• Yields: 1 9 inch tart

Ingredients

• CRUST

• 1 3⁄4 cups graham cracker crumbs
• 2  tablespoons sugar
• 6  tablespoons unsalted butter, melted

• FILLING

• 2 (8 ounce) packages cream cheese, softened
• 2⁄3 cup sugar
• 1  tablespoon all-purpose flour
• 2  eggs
• 2  teaspoons lemon juice
• 1 1⁄2 teaspoons vanilla extract
• 1  tablespoon Chambord raspberry liquor (optional)

• TOPPING

• 2  cups strawberries, halved
• 1 1⁄2 cups blueberries
• 1⁄4 cup  seedless raspberry preserves, melted

Directions

1. 1. Heat oven to 325°F Grease or spray with non-stick spary a 9-inch tart pan with removable bottom
2. 2. Combine graham cracker crumbs and 2 tablespoons sugar in medium bowl. Stir in melted butter until well blended Press into bottom and up sides of pan. Place on baking sheet; bake 10 minutes or until set. Cool on wire rack.
3. 3. Meanwhile, mix cream cheese, 2/3 cup sugar and flour until smooth. Add eggs one at a time and mix until blended. Add lemon juice, vanilla and liquor if using ; until combined. Pour into crust. (Filling will come to top of crust.).
4. 4. Bake 30 to 35 minutes or until center is set when gently shaken. Remove tart from baking sheet; cool completely on wire rack. Refrigerate, uncovered, until completely chilled, 5 hours or overnight.
5. 5. Place strawberries around the edges, moving in circle towards the center and place blueberries in the middle.
6. 6. Glaze with the raspberry preserves.