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CHEESECAKE TARTS |
MAKES 8 TARTS
8 sugar coated kichel
Using kichel instead of traditional graham crackers
gives this crust a different taste and texture.
1/2 cup unsalted butter, melted
1 pound cream cheese, softened
1 cup sour cream
3 eggs
1/2 teaspoon vanilla extract
1 teaspoon freshly grated lemon peel
1/4 cup superfine sugar
2 tablespoons flour
fresh berries (optional)
Apricot jam (optional)
1.) Preheat oven to 300 F.
2.) Grease eight 4-inch tart pans.
3.) Break up kichel into bite-size pieces and place in the bowl of
a food processor that has been fitted with a steel blade.
Pulse-process kichel until mixture resembles fine crumbs. Place
in a medium-size bowl and mix well with melted butter.
4.) Place 1/3 cup crumbs in each tart pan and press along sides
and bottom of pan. Bake in a preheated oven for 12-15 minutes
or until crumbs begin to set. Remove from oven.
5.) Place cream cheese in the bowl of a food processor and
process until smooth. Add sour cream, eggs, and vanilla.
Scrape down sides of bowl in order to achieve a smooth mixture.
Add lemon peel, sugar and flour and pulse-process until
combined. Place 1/3 cup of batter into each tart pan and bake in
preheated oven for 25-30 minutes or until set.
6.) Cool tarts overnight in refrigerator. Decorate with fresh
berries and brush with melted apricot jam, if desired.
Using kichel instead of traditional graham crackers
gives this crust a different taste and texture.
1/2 cup unsalted butter, melted
1 pound cream cheese, softened
1 cup sour cream
3 eggs
1/2 teaspoon vanilla extract
1 teaspoon freshly grated lemon peel
1/4 cup superfine sugar
2 tablespoons flour
fresh berries (optional)
Apricot jam (optional)
1.) Preheat oven to 300 F.
2.) Grease eight 4-inch tart pans.
3.) Break up kichel into bite-size pieces and place in the bowl of
a food processor that has been fitted with a steel blade.
Pulse-process kichel until mixture resembles fine crumbs. Place
in a medium-size bowl and mix well with melted butter.
4.) Place 1/3 cup crumbs in each tart pan and press along sides
and bottom of pan. Bake in a preheated oven for 12-15 minutes
or until crumbs begin to set. Remove from oven.
5.) Place cream cheese in the bowl of a food processor and
process until smooth. Add sour cream, eggs, and vanilla.
Scrape down sides of bowl in order to achieve a smooth mixture.
Add lemon peel, sugar and flour and pulse-process until
combined. Place 1/3 cup of batter into each tart pan and bake in
preheated oven for 25-30 minutes or until set.
6.) Cool tarts overnight in refrigerator. Decorate with fresh
berries and brush with melted apricot jam, if desired.
Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007