Patriotic Cheesecake

Inspiration, courtesy of Ms. Martha.

Ingredients

1 cup gluten free shortbread cookies (or graham crackers)
4 tablespoons melted unsalted butter
8 ounces reduced-fat cream cheese, room temperature
1/2 cup reduced-fat sour cream
1 large egg
1/2 teaspoon pure vanilla extract
4 red plums, diced
1/2 cup sugar
1 pint (2 cups) blueberries


Instructions

1. Preheat oven to 350. Crush cookies and mix with butter. Spread across tart pan, freeze for 15 minutes.

 

2.  Slice strawberries and line crust.

 (ramekin example)

 (full pie example)

3. Mix cream cheese, sour cream, egg, and vanilla in stand mixer with the whisk attachment.

Fill crust with mixture-- bake until set (about 30 minutes). Set aside to cool.

3. Now for the topping! Combine plums and half-cup sugar in a medium saucepan over same level heat (medium-haha, see what I did there?).

(before)

 

(after)

 

Stir frequently while simmering until it all congeals together (about 20 minutes). Cool, then dress your cheesecake tart! Use blueberries for garnish.

- Jezebel