8/2/10

Cherry Dessert

All these recipes I had high hopes for... until we ate all the fresh cherries! Yes, I gathered a handful of recipes I was excited to use my fresh cherries in this year but time got away from me and with each passing day the cherries were eaten. Not a bad thing, but it means you'll have to try this recipe before I do!

This is similar to one that my family has been making for years, but using canned cherries. I was excited to try fresh, but that's ok. My Grandmother's old standby recipe will work just fine!


Cherry Dessert

9 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus cup sugar
6 tablespoons unsalted butter, melted
6 ounces bar cream cheese, room temperature
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1 pound fresh sweet cherries, such as Bing, pitted and halved
1 tablespoon seedless raspberry jam

Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.

Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.

In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.
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