I was going to a friend’s house for dinner tonight and I wanted to make something traditional for dessert, but with a twist…something slightly different… I’ve been craving Cheese Cake lately, but thought it too heavy since the weather has been hot & muggy and plus cheese cake can be rather filling after a meal. What to do?
I contemplated for a second– –I had some fresh cherries, blueberries and peaches, but I really wanted that cheesecakes taste…so this is what I came up with and it definitely fulfilled my cheesecake cravings and it gave this Fruit Crostata a whole new dimension.
Sweet Cheese Filling
½ cup cream cheese
3 tablespoons sugar
1 teaspoon vanilla
Beat everything together until well blended and put it to the side.
Clean, cut, and peel your fruit. I used cherries, blueberries and peaches slices. I had four cups of fruit. I mixed it all with two tablespoons of sugar and a tablespoon of flour and put to the side.
This is a new recipe for pie crust and I like it as much as the one I posted a few weeks ago.
First note that I suggest you cut the butter first and then put it in the freezer on a plate for 15 minutes. The colder the butter the better.
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1 1/2 teaspoons sugar
8 Tablespoon (1 stick) unsalted butter, cold, cut into 1/2 inch cubes
3 to 4 Tablespoon ice water, very cold
Place the flour, salt, and sugar into a food processor and pulse it until it is all well combined. Then add half of the butter cubes and pulse 7 to 8 times. Then add the other half of the butter cubes and pulse 7 to 8 more times. You should have a mixture that resembles a coarse meal.
Slowly add in cold water a tablespoon at a time and pulse, pay attention you may not need all the water so go slow!
If it sticks together when you pinch it, it is ready. Place the dough on a clean, smooth surface. Work the dough to just bring the dough together. Do not over-knead it. If you see visible pieces of butter fear not, this is what will make your crust flaky. Form into a small disc and do not throw it at anyone. Next, sprinkle the disc with flour and wrap it in plastic wrap and refrigerate it for 1 hour.
When ready, roll the dough out on a floured surface making a 12 inch circle, to a thickness of about 1/8 of an inch thick. Always go slow and see if the dough is sticking, use more flour if needed.
Gently lift the rolled out dough onto a sheet pan and place the fruit in the center and fold up the sides.
Next pour the sweetened cream cheese over the center moving the fruit around slightly to allow the mixture to sink in a bit.
Bake in a preheated 350 oven for about 30 to 40 minutes. When cool sprinkle with confectionary sugar.