Drunken Blueberry Peach Cheesecake Tart Recipes

PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
• Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
• Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
• Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
• Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.

DRUNKEN BLUEBERRY PEACH CHEESECAKE TART

Steps:

• 1. ********** MAKING THE CRUST **********
• 2. Place a rack in the middle position, and then preheat the oven to 300f (150c).
• 3. Melt the butter in a butter warmer pan, or in the microwave, and set aside
• 4. In the bowl of a food processor, fitted with an S-blade finely grind the nuts. Chef's Note: Don't grind them down too much, or you'll wind up with nut butter. I HATE it when that happens.
• 5. Add the sugar, and then pulse to mix. Add the flour, and then pulse to throughly combine
• 6. Put the food processor on slow, and add the melted butter through the food tube. Blend until throughly combined.
• 7. Place the nut mixture into a 9 inch tart pan with removable bottom.
• 8. Using your fingers, spread the mixture evenly on the bottom, and up the sides of the tart pan.
• 9. Place the tart pan on a baking sheet, and pre bake in the preheated over for 15 to 20 minutes. Chef's Note: This is just enough time to help set the crust, but not completely bake it.
• 10. Remove from oven, and allow to completely cool. Chef's Note: The pre baking of the crust is not an absolute necessity; however, I like the additional crunch it imparts to the crust.
• 11. ********** MAKING THE FILLING **********
• 12. Place a rack in the middle position, and preheat the oven to 300f (150c).
• 13. Wipe out the bowl of the food processor, and refit with the S-blade. Add the eggs, and beat until thick and lemon colored, about 1 to 2 minutes, on high speed.
• 14. Add the sugar, cream cheese, and the vanilla, and continue to beat until smooth. Chef's Note: For most of my cheesecake recipes, I do add other ingredients; such as lemon or orange zest, and sour cream, but not for this one.
• 15. Remove the S-blade and then incorporate 1/2 cup of the blueberries into the mixture. Chef's Note: Use a spatula for this step, and be careful not to break the berries.
• 16. Pour mixture into the cool tart pan, until it is about 1/4 to 1/2 inch from the top of the pan.
• 17. Chef's Note: You will more than likely have more filling than you need to fill the pan. If this happens, pour the remaining filling into individual ramekins, and cook along with the tart. The filling tastes good, all by itself.
• 18. Place the tart, and any additional ramekins into the preheated oven, and bake until the filling is set, about 35 to 40 minutes.
• 19. Remove from the oven, and allow to completely cool, about 3 to four hours, before performing the remaining steps.
• 20. Arrange the thinly sliced peaches in a clockwise circle around the outer edge, and allow to slightly overlap. Then, going counter clockwise arrange another circle in the center.
• 21. Heat the preserves, and the bourbon in a small saucepan, and bring to a slight simmer.
• 22. Use a pastry brush to brush the drunken preserves over the peaches, and then add the remaining 1/2 cup blueberries to the pan, and coat with the remaining sauce. Sprinkle them over the top of the peaches.
• 23. Allow to cool in the fridge for at least an hour before serving.
• 24. Chef's Note: Peaches are not always easy to find; especially in the Autumn and Winter months. I've used other fruits; such as apples, and pears. However, I like to slightly pre bake these types of fruits in the oven (after slicing) just to soften them up a bit. Whatever fruit I use, I do not bake it with the cheesecake.
• 25. Chef's Note: I used peach preserves because that's what I had on hand; however, I see no problem with using other types. In other words: Experiment, and have fun. And, yes, if you don't want to use the bourbon... leave it out.
• 26. Keep the faith, and keep cooking.

PEACH BLUEBERRY CHEESECAKE

Steps:

• Heat oven to 350°F Lightly grease 9-inch springform pan.
• In small bowl, combine crust ingredients; press over bottom and up sides of prepared pan. Refrigerate.
• In large bowl, beat cream cheese until fluffy. Gradually beat in brown sugar and molasses until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt and lemon juice; blend well.
• Pour into prepared crust. Place shallow pan half full of water on lower oven rack. Place cheesecake on middle oven rack. Bake at 350F for 1 hour or until set. Turn oven off, let cake stand in oven with door open at least 8-inches for 30 minutes. Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.
• Just before serving, brush top with melted preserves. Top with peach slices and blueberries. Store in refrigerator.