Black and Blue Cheesecake Tart
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 280 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 40 milligrams
- Sodium
- 95 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Sugar
- 22 grams
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
3 tablespoons melted unsalted butter
8 whole lowfat cinnamon graham crackers, broken into pieces
1/3 cup plus 2 tablespoons sugar
1/4 cup sour cream
One 8-ounce package 1/3-less-fat cream cheese, softened
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1 large egg plus 1 large egg white, lightly beaten
2 cups blackberries
2 cups blueberries
Directions
- Preheat the oven to 350 degrees F.
- Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely.
- Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight.
- About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve.