Cheesecake Tart With Berries Recipes

Steps:

• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch tart pan with removable bottom. Freeze while preparing filling.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened.
• Spoon gelatin over fruit in pan. Refrigerate 3 hours or until firm.

Steps:

• 1. Preheat oven to 350 degrees. Spray a regular-sized muffin pan with vegetable spray. Place one wonton wrapper in each cup, pressing down gently. Lightly spray wrappers with vegetable spray. Bake for 8-9 minutes or until golden and crispy. Set aside to cool.
• 2. In a medium bowl beat together the cream cheese, vanilla, lemon juice, and sugar. Fold in whipped topping. Place 1 tablespoon of filling into each tart shell. Scatter berries on top of filling. Dust with powdered sugar, if desired.

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Steps:

• Preheat oven to 450°F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 15 minutes (crust may crack in places). Cool.
• Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours.

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around outside of pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, cream and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For toppings, place berries and sugar in a food processor; process until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Remove rim from springform pan. Serve cheesecake with sauce and whipped cream.

Steps:

• Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
• Beat until smooth.
• Spread evenly into tart shells.
• Top with sliced strawberries, pressing into cream cheese mixture slightly.
• Refrigerate about 4 hours.
• Before serving, spread the strawberry preserves evenly over the filling.
• *Optional: Drizzle melted chocolate over top!