Only the crust needs to be baked for this cheesecake, complemented with fresh strawberries.
Heat oven to 400°F. Combine butter and sugar in small bowl; beat at medium speed until creamy. Reduce speed to low; add flour, milk and almond extract. Beat, scraping bowl often, until mixture leaves sides of bowl and forms a ball.
Press dough onto bottom and up sides of greased 10-inch tart pan; prick with fork. Bake for 15 to 18 minutes or until light golden brown. Cool completely.
Combine all filling ingredients in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Spread over cooled crust. Refrigerate at least 1 hour.
Just before serving, arrange strawberries over filling; brush or drizzle strawberries with melted jam.
*Substitute your favorite fruit such as blueberries or raspberries.
Dietary Fiber: 1g
Excellent tart. This was a perfect light dessert for easter. I used sugar free vanilla pudding and low fat cream cheese and it was still delicious - couldn't even tell. I will definitely be making this again for special occasion desserts.
I HAVE MADE THIS MANY TIME'S. I EVEN MADE IT WITH RASPBERRIE'S. IT'S ONE OF MY FAVORITE'S FOR COMPANY. MADE IT FOR DESSERT WHEN A COUPLE WAS COMING BY FOR A VISIT. HE SAID HE HAD TO GO BACK FOR SECOND'S IT WAS SO GOOD. IN FACT, THIS COUPLE WERE FRIEND'S OF MY HUSBAND WHO HE WENT TO HIGH SCHOOL WITH IN NH.IN FACT, HE TOLD HIS WIFE TO GET THE RECIPE.JCB
My whole family LOVED this dessert tart! I could not find the cheesecake flavor of pudding mix, so substituted vanilla, and it was still amazing! Very easy to make and impressive to serve!
The original recipe is simple yet makes a very nice presentation, and is delicious! I have substituted with blueberries, topped with blueberry jam, and used lemon instant pudding and got many compliments. A great recipe especially when used with fresh local fruit!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1143
© 2013 Land O'Lakes, Inc.
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