Orange Cheesecake Tart
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 c. Grape Nuts cereal
2 tbsp.s ground almonds
2 tbsp.s grated orange zest
4 tsp.s unsalted butter
1 c. low-fat ricotta cheese
3/4 c. low-fat vanilla yogurt
1/4 c. cream cheese, softened
1 tbsp. cornstarch
3 eggs, lightly beaten
1/2 c. mashed ripe banana
1 tbsp. grated orange zest
1/4 c. unsweetened fruit preserves
Sliced or whole fresh fruit for garnish

Preparation

1 1. Preheat oven to 350 degrees. 2 2. In the bowl of a food processor fitted with a steel blade, combine Grape Nuts, almonds and orange zest. Process for 15 seconds to mix. With motor running, add butter through the feed tube; process just until mixture holds together. 3 3. With your fingers, press crust mixture into a 9 x 1 inch fluted tart pan with removable bottom. Bake tart shell for 10 minutes. Remove from oven. 4 4. Combine ricotta, yogurt, cream cheese and cornstarch in bowl of food processor fitted with a steel blade. Pulse on and off to combine. Add eggs, banana and orange zest. Process until smooth. 5 5. Spread preserves over bottom of tart shell. Place shell on a baking sheet. ladle cheese filling into shell. Bake for 30 minutes or until filling is set. 6 6. Remove from oven and let cool on a cake rack for 1 hour. Refrigerate, uncovered, for at least 1 hour. Carefully push up bottom to remove tart from sides of pan. Decorate tart with fruit garnish and refrigerate until serving. Serves 8-10.