This peach-raspberry tart is something refreshing for the summer months. You can use any sliced fresh fruit you like.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine graham cracker crumbs, butter, almonds, and cinnamon in a bowl. Mix until evenly moistened; press into the bottom and partway up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.

  • Pour water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until the granules are completely dissolved, about 3 minutes. Remove from heat.

  • Beat cream cheese with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in sour cream, whipping cream, and lemon zest. Add gelatin; mix well. Pour into the prepared crust. Refrigerate until set, 3 to 4 hours.

  • Remove from the springform pan and place on a serving plate. Decorate with sliced peaches and raspberries.

Nutrition Facts

514 calories; 46.5 g total fat; 126 mg cholesterol; 354 mg sodium. 18.2 g carbohydrates; 8.4 g protein; Full Nutrition