Fruit Cheesecake Tart

For every holiday it seems like my mom is practically begging me to supply the family with a dessert.

So when Easter came around this year, sure enough, I was asked to provide some treat to satisfy the sweet teeth of this house.

Going along with the spirit of spring, I decided to whip up this simple fruit-filled delicacy before rushing to get my makeup done in time for church. Enjoy!

FRUIT CHEESECAKE TART

10 graham crackers mashed into crumbs

4-5 tablespoons butter (slightly more than ½ stick), melted


½ cup sour cream


8 ounces cream cheese


Zest and juice from one lemon

½ teaspoon vanilla extract


1 egg


¼ cup sugar


Strawberries and/or blueberries and/or kiwis (thinly sliced)

Preheat oven to 350°F. Butter a tart pan (preferably with removable bottom). Combine crumbs and butter in a bowl, and then using your fingers press into the pan until there is an even, thin layer completely covering the bottom and sides.

Mix the remaining ingredients in a blender on medium speed until smooth. Pour into crust and make sure it spreads out evenly. Bake for about 20 minutes; i.e. until the tart is firm around the edges and is slightly browned on top. Watch the crust to make sure that it doesn't get burnt. I eyeballed this, checking every few minutes until I felt it was ready to be taken out. When done, remove from oven and place on a wire rack to cool.

While the tart is cooling, wash and cut the fruit. You can use any variation of fruits available, I happened to use strawberries and blueberries. Once the tart has cooled, place the fruit on top. And voila! You have yourself a delectable dessert.