Lisa Atwood, Rebecca Courchesne, Rick Field

Blackberry Cheesecake Tartlets

Name: Blackberry Cheesecake Tartlets
Ingredients: ½ cup (4 oz/125 g) granulated sugar; 1 tsp pure vanilla extract; ½ cup (4 oz/125 g) plus 1 Tbsp unsalted butter, melted and cooled; 1 lb (500 g) cream cheese, at room temperature; About 1½ cups (15 oz/470 g) Blackberry Preserves (facing page); ½ cup (4 fl oz/125 ml) heavy (double) cream; ½ tsp unflavored gelatin; 2¼ cups (7 oz/220 g) graham cracker crumbs; ⅓ cup (2½ oz/75 g) firmly packed light brown sugar

Preparation info

Makes
8
tartlets

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Ordinary cheesecake finds a perfect match when topped with juicy blackberry preserves. Even noncheesecake lovers will find these tartlets irresistible. You can use nearly any flavor of fruit preserves—cherry or blueberry would be especially delicious.

Ingredients

For the Crust

2¼ cups (7 oz/220 g) graham cracker crumbs
⅓

Dessert
Pie
Preserve

Method

Preheat the oven to 350°F (180°C).

To make the crust, in a food processor, combine the graham cracker crumbs, brown sugar, and melted butter. Process until the mixture starts to stick together. Remove from the food processor and firmly press the moistened crumbs onto the bottom