Cherry cheesecake tart

STEP 1

Grease a 24cm (base measurement) fluted tart tin with removable base and line the base with baking paper. Place on a baking tray.

STEP 2

Place the biscuits and hazelnut meal in a food processor and process until finely crushed. Add butter and process until well combined. Spoon the mixture into prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over base and side of the tin. Place in fridge for 30 mins to chill.

STEP 3

Meanwhile, combine the pitted cherries, sugar and ¼ cup (60ml) water in a medium saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 mins or until the cherries are tender. Set aside to cool completely. Transfer cherry mixture to a blender and blend until smooth.

STEP 4

Preheat oven to 150°C. Place cream cheese and sour cream in a clean food processor and process until smooth. Add eggs and cherry puree and process until smooth. Pour the cream cheese mixture into the biscuit base in the tin.

STEP 5

Bake for 30-35 mins or until the filling is just set. Turn oven off. Leave the tart in the oven, with the door ajar, for 2 hours to cool. Place the tart in the fridge for 1 hour to chill.

STEP 6

Place the tart on a serving platter. Top with extra cherries, raspberries and blackberries. Sprinkle with the meringue and lime zest and cut into wedges to serve.

Make a clean cut: for perfect slices of cheesecake tart, dip the blade of your knife in hot water and wipe clean before making each cut – this stops the filling sticking.