Lemony Cheesecake Tart - adapted from Martha Stewart
Pre-heat oven to 350
For the Crust
8 whole graham crackers
1/2 cup whole pecans (1/3 cup if they are already chopped)
1/3 cup sugar
6 tablespoons melted butter
For the Filling
3 packages (24oz) cream cheese, softened
1 cup sugar
2/3 cup sour cream
juice and zest from 1 large lemon
pinch of salt
To make the crust, grind nuts, grahams and sugar in a food processor. Add melted butter and blend to combine. Press crumbs into a tart pan and freeze for at least 15 minutes.
To make the filling, blend all ingredients in a food processor until just combined.
If you are using a tart pan with a removable bottom, place the tart pan on a rimmed baking sheet and then pour in the filling.
Bake the cheesecake tart on the rimmed baking sheet 35 minutes or until edges are slightly browned and puffy and center is just set. (The center might look slightly giggly, but should not soupy.)
We put the last few Hood strawberries on our cheesecake. The juicy strawberries tasted great with the rich cheesecake. Cherries, blueberries, raspberries, blackberries or mixed berries would all be delicious. If you omitted the lemon juice and zest, dark chocolate would be totally decedent.
Camping rules! :)
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