Blackberry Cheesecake Tart

Servings: 12
Time: 3 Hours

Ingredients:

Crust:

  • 2 sleeves graham crackers (18 graham crackers) 

  • 1/2 cup granulated sugar 

  • 12 tbsp unsalted butter, melted

Filling:

  • 3 ounces Alpine Fresh Blackberries

  • 3/4 cup sugar 

  • 1 Tablespoon lemon juice

  • 8 ounces cream cheese, at room temperature 

  • 1 cup heavy cream, at room temperature

Topping: 

  • 3 ounces Alpine Fresh Blackberries

  • 3 ounces Alpine Fresh Blueberries

  • 3 ounces Alpine Fresh Raspberries

Directions: 

  1. Add graham crackers to a food processor and pulverize until finely ground. Next, add the sugar and process again. While the food processor is running, slowly add the melted butter. Once the mixture is evenly coated and holds together when pinched with your fingers, add to a 9-11’’ tart pan and spread out evenly and up the sides of the pan. Refrigerate the crust for at least 30 minutes.

  2. Add 6 ounces of washed Alpine Fresh Blackberries to a small sauce pan along with the sugar and lemon juice. Cover and bring to a simmer, stirring occasionally, to dissolve the sugar, about 10 minutes. Remove from the heat and mash the blackberries. Strain, discard the seeds and allow the blackberry syrup to cool completely.

  3. In a large bowl or standing mixer with the whisk attachment, whip the cream cheese until soft and very creamy, 1 to 2 minutes. Next, add the heavy cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, about 2-3 minutes. Lastly, slowly drizzle in 3 Tablespoons of the blackberry syrup while whisking until completely incorporated.

  4. Add the blackberry cream cheese filling to the chilled crust and spread out evenly.

  5. Next, decorate the top with berries. Serve immediately or refrigerate for up to 3 hours.