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Cheesecake Tart with Nectarines




Source of Recipe


Fitzgerald's


Recipe Introduction


NOTE: Make this the day before you want to serve it!
Preheat oven to 350. Butter a 9-inch springform pan.

Make the crust:

In a food processor, blend:

6 graham crackers (5x2 1/2 inch crackers)
1 1/4 cups crushed amaretti (Italian almond cookies)
3 T sugar
3 T melted unsalted butter

Press the crust into the bottom of the springform pan and about 3/4 of the way up the sides. Bake 10-15 minutes until crisp, and allow to cool completely.

Make the filling:

In an electric mixer, beat until smooth:

1 1/2 cups mascarpone cheese, at room temp
1/2 cup sugar

Add, one at a time:

2 large eggs

Add:

1 T lemon juice
2 tsp lemon zest
1 teaspoon vanilla extract
1/4 tsp almond extract
3 T all-purpose flour
1/4 tsp salt

Pour the filling into the cooled crust and bake 30-35 minutes until golden. Cool completely in pan, remove pan and chill tart overnight.

Right before serving:

Slice 2 pounds of nectarines into a bowl and toss with about 2 T sugar. Let stand a few minutes to let the sugar dissolve, then pile the nectarines on the tart and serve immediately.