Stone Fruit Cream Cheese Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
6
- For the dough
- 2 ¼ cups all-purpose flour
- 1 pinch salt
- ½ cup butter
- 1 Tbsp caster sugar
- 1 egg (beaten)
- water
- For the filling
- 3 cups cream cheese
- 3 Tbsps melted butter
- 3 eggs (separated)
- 1 ¼ cups caster sugar
- 3 Tbsps Corn starch
- Almond extract
- 6 Tbsps milk
- 12 ozs Morello cherry (drained)
- To decorate
- powdered sugar
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a deep 25cm|10" springform cake tin.
2.
For the dough: mix the flour and salt in a mixing bowl and rub in the butter until the mixture resembles bread crumbs. Stir in the sugar. Gradually add the egg and just enough water to form a dough.
3.
Roll out the dough on a lightly floured surface and line the base and sides of the tin.
4.
For the filling: mix together the cream cheese, butter, egg yolks, sugar, cornflour, almond extract and milk until blended.
5.
Whisk the egg whites until stiff, but not dry and gently fold into the cheese mixture until incorporated. Gently stir in the cherries.
6.
Pour into the pastry case and smooth the surface. Bake for 50-60 minutes, until the filling has set, but still has a slight wobble. Switch off the oven and leave the cheesecake in the oven with the oven door open, to become cold.
7.
Sift a little icing sugar over the top just before serving.
