I go a little crazy every year eating local fruit, it starts with berry season, continues through cherry season, and on into local melons. It all tastes so amazing that I tend to get carried away – my record in raspberries is 3/4 of a gallon in a single afternoon! Everyone tells me they can’t eat fruit like that, but it doesn’t bother me at all, in fact I always feel better the more fruits and veggies I eat! But… back to the subject at hand – Cherry Cheesecake Cookie Tart. And yes, it’s totally worth turning your oven on even if it’s 90º out! The cookie base is chewy, soft, moist, and vanilla scented. The fresh cheesecake topping is super easy to make, (kind of like a simple frosting) and has a hint of lemon in it. Then you top that all off with the sweetest, juiciest cherries. You can also use all kinds of fruit to top this dessert, (since cherries are only here for a bit) berries and fresh peaches are also great options! The cookie dough base is adapted from my Chocolate Chunk Cookie Bars – its really easy to make, and you don’t even need a mixer. You don’t have to use a tart pan for this dessert, but it adds a nice fluted look and it’s easier to serve that way. Tips for removing the tart from the pan: Hold your hand flat on the removable bottom of the tart pan and gently loosen the ring shaped edge piece being careful not to break your dessert. Slide the tart ring up onto your forearm and slide the tart (bottom metal piece and all) onto a cake stand or decorative plate of your choice. Sliding the ring up your arm is a trick I learned when I worked in a bakery – works like a charm! We enjoyed some of this tart after a long day hiking in Glacier National Park – what is it about hard exercise that makes dessert taste so good!?!? No reviews
