APRICOT CHEESECAKE CRUMB TART
Provided by My Food and Family
Categories Home
Time 6h57m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Crust:
- Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, brown sugar, and butter until the mixture forms moist crumbs. Add the granola and salt, and mix until the mixture is combined and the granola breaks up a bit.
- Press the mixture onto the bottom and slightly up the side of a 9-inch springform pan. Transfer to the oven and bake until the mixture smells toasty and appears set, 10 to 12 min. Cool completely.
- Filling:
- In the bowl of an electric mixer fitted with the whip attachment, mix the cream cheese and powdered sugar until light and fluffy, 3 to 4 min. With the mixer running on medium speed, add the cream in a slow, steady stream and continue to whip until the mixture is thick and creamy, 3 to 4 min. more.
- Scrape the bowl well, then add the vanilla extract, almond extract, and salt and mix well to combine.
- Remove 1/3 cup cheesecake batter and place in a medium bowl. Stir the puréed apricot jam into the 1/3 cup batter to combine. Set aside.
- Pour the remaining batter into the cooled crust. Drizzle the reserved apricot batter mixture gently over the surface of the cheesecake, then use the tip of a small knife to swirl the two together to combine.
- Chill at least 6 hours until firm and set before slicing and serving.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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