June
KQED Kitchen, hosted by Kim Goodfriend, brings you
seasonal dessert and other baked good recipes that you can follow
step by step through online slideshows.
For June, Kim prepares Cheesecake Tart with Poached Apricots and Cherries. Creamy vanilla bean cheesecake becomes a bit more sophisticated when baked in a shallow tart pan with a toasted almond crust. The tart-sweet flavor of the freshly poached apricots and cherries helps lighten the richness of the dessert. You can add almost any type of fruit, such as berries, peaches, or pears, either fresh or poached, in a decorative pattern on top or served alongside.
Cheesecake Tart with Poached Apricots and Cherries Slideshow
Recipe: Cheesecake Tart with Poached Apricots and Cherries printer-friendly recipe Ingredients
Yield: 10-12 servings
For the crust:
1/3 cup whole unblanched almonds
1 1/4 cups graham cracker crumbs (about 12 crackers)
Scant 1/4 cup sugar
6 tablespoons unsalted butter, melted
For the filling:
12 ounces cream cheese (not low-fat), at room temperature
1/2 cup sour cream (not low-fat), at room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract
1 vanilla bean
2 large eggs, at room temperature
For the poached fruit:
4 cups water
1/2 cup sugar
Peel of 1 lemon
Juice of 1 lemon
Reserved vanilla bean pod
4-5 apricots, ripe and fragrant but slightly firm
1/2 pound sweet cherries
Preparation:
To make the crust, preheat the oven to 325F degrees. Butter a 10-inch metal tart pan with a removable bottom.
Scatter the almonds on a baking sheet and toast them for about 10-15 minutes, until light brown in the middle. Meanwhile, place the graham crackers in a plastic bag and crush the crackers into crumbs using a rolling pin. Measure out the crumbs into a medium bowl.
Process the almonds and sugar in a food processor until powdery. Add to the graham cracker crumbs and stir together thoroughly. Drizzle the melted butter over the crumb mixture and stir together thoroughly. The mixture should hold together when squeezed together in your hand.
Dump the crumbs into the prepared tart pan and press them into an even layer across the bottom and up the sides of the pan. Press the crumbs firmly together with the palms of your hands. Cover the crust with plastic wrap and refrigerate while you make the filling.
To make the filling, put the cream cheese into the bowl of a stand mixer fitted with a paddle attachment. Alternatively, use a hand mixer or a wooden spoon. Beat the cream cheese until smooth and lightened, about 2 minutes. Add the sour cream, sugar, vanilla extract. Cut the vanilla bean in half and scrape out the seeds with the back of a paring knife; add to the cream cheese mixture. Set the vanilla bean pod aside for later use.
Beat the ingredients together at medium speed until smooth. Scrape down the side of the bowl with a rubber spatula. Beat the ingredients together again until smooth. Add the eggs, one at a time, beating after each addition until the mixture is completely smooth with no lumps.
Remove the crust from the refrigerator and discard the plastic wrap. Pour the filling into the crust and smooth the top with the rubber spatula. Bake the cheesecake at 325F degrees for 24-28 minutes or until just slightly jiggly in the middle. Be careful you do not overbake the cheesecake. Place the cheesecake on a cooling rack to cool completely, then refrigerate until cold, about 4 hours or overnight.
To make the poached fruit, slice the cherries in half and remove the pit. Set aside in a small bowl. Slice the apricots in half and remove the pit.
In a medium saucepan, stir together the water and sugar. Using a vegetable peeler, peel the zest from the lemon, then juice the lemon, straining out the seeds. Add to the water along with the reserved vanilla bean pod. Bring the mixture to a boil, then reduce to a simmer.
Place the apricots cut side down in the simmering water mixture and cover with cheesecloth or a paper towel. This will help keep the apricots from turning brown. Poach the apricots for 3-4 minutes until slightly soft, but be careful not to overcook. Remove the cheesecloth and discard. Remove the apricots with a slotted spoon and set aside on a plate to cool.
Add the cherries to the simmering water mixture. Turn off the heat, then pour the cherries and poaching liquid into a shallow, heatproof bowl and let cool. Cover the apricots with plastic wrap and refrigerate until cold, about 4 hours or overnight. Cover the cherries with plastic wrap and refrigerate until cold, about 4 hours or overnight.
Just before serving, place the fruit on top of the cheesecake in a decorative pattern. Place the tart pan on a canister or bowl and carefully remove the metal tart ring. Serve immediately.
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