No-Bake Berry Cheese Tart

Notes: University of Maryland farmer's fair (Fall 2010) with modifications by Debra Steppel.

Crust Ingredients:

10 whole graham crackers, coarsely broken

1/4 cup packed light brown sugar

2/3 cup unsalted butter, melted in microwave

Crust Directions:

Grind crackers and brown sugar in food processor until they reach a coarse crumb texture. Add melted butter and process and until crumbs are evenly moistened. Press crumb mixture firmly into bottom and up side 1" of a 10" springform pan with removable bottom. Refrigerate to harden butter and "set" the crust.

Filling Ingredients:

12 oz. cream cheese, softened to room temp

2/3 cup granulated sugar

1 cup sour cream (light OK)

4 tsp. lemon juice

1 tsp. vanilla extract

Filling Directions

With electric mixer, beat cream cheese and sugar together until smooth. Beat in sour cream, lemon juice, and vanilla. Spread filling in cold crust. Chill until firm, overnight or at least 4 hours.

Topping Ingredients:

2 1/2 pints raspberries, blackberries, strawberries, and/or blueberries

2/3 cup SEEDLESS jam (match to berry)

Topping Directions:

Arrange berries atop filling. Whisk jam in small bowl until the consistency is loose. Drizzle over filling, between berries. (Alternatively, can pour loosened jam into a Ziploc bag and snip a tiny corner to "write" on the filling spaces between the berries.) Serve immediately, or chill up to 3 hours before serving.

Refrigerate any leftovers.