Ingredients:
- CRUST:
- 1¾ cups all-purpose flour
- ½ cup confectioners sugar
- ½ teaspoon fine sea salt
- FILLING
- 2 {8-ounce) blocks cream cheese, at room temperature for 15 minutes
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, cold, cut into small pieces
- 1 tablespoon ice water
- ½ cup good-quality blueberry preserves
- ½ cup good-quality seedless raspberry or strawberry preserve\
Preparation
Preheat oven to 350’F. Line 9- by I 3-inch baking pan with parchment paper heavily grease the pan with butter. Set aside. In the bowl of an electric stand mixer, mix the flour, confectioners sugar; using a low speed to prevent the flour from spilling, add in the bits of butter until dough begins to form. Add the ice water to make a smooth dough. This can be done in a food processor.
Press the dough evenly into the prepared pan. Bake for 20 minutes or until crust is lightly golden. While the crust is cooling, prepare the filling: In the bowl beat the cream cheese with the sugar, vanilla, and eggs on medium speed until batter is smooth. Pour it over the prepared crust.
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Recipe by Susie Fishbein