Toss strawberries and remaining 2 tablespoons powdered sugar in medium bowl to coat; let stand 30 minutes. Unwrap molds; invert onto plates and peel off cheesecloth. Spoon strawberries around each and serve.Equipment Tip: Make Your Own MoldsCoeur à la crème molds, perforated and heart shaped, are available online at fantes.com. You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each cup. Line with cheesecloth; fill as directed. You’ll get a drum-shaped “coeur.”
The no-bake filling makes this pie perfect for the hot summer months. If possible, top the pie with fresh peaches and blackberries from your local farmers’ market. 8 servings
Crust
½ cup (1 stick) unsalted butter, melted
½ teaspoon almond extract
2½ cups shortbread cookie crumbs (about 10 ounces)
Filling and Topping
1 8-ounce package Philadelphia-brand cream cheese, room temperature
¾ cup powdered sugar
½ cup heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon almond extract
3 large peaches, peeled, halved, pitted, sliced
2 ½-pint containers blackberries
¼ cup peach jam, melted
CRUST: Preheat oven to 325°F. Butter 10-inch-diameter glass pie dish. Blend melted butter and almond extract in medium bowl. Add crumbs and stir until evenly moistened. Press crumb mixture over bottom and up sides of prepared dish. Bake crust until just golden, about 8 minutes. Cool crust completely.
FILLING AND TOPPING: Blend cream cheese in processor until smooth. Add sugar, cream, vanilla extract, and almond extract and blend until very smooth, occasionally scraping down sides of bowl. Spread filling in prepared crust. Chill until filling is firm, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Arrange peach slices around edge of pie. Arrange blackberries in center. Brush warm jam lightly over fruit to glaze. Chill pie up to 3 hours before serving.
These tartlets have intense vanilla flavor and a sophisticated edge thanks to vodka in the filling and the berry topping. Makes 8
Crusts
2½ cups graham cracker crumbs
½ cup (packed) dark brown sugar
½ cup (1 stick) unsalted butter, melted
Filling
8 teaspoons vodka
4 ½ teaspoons vanilla extract, divided
½ teaspoon unflavored gelatin
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
⅔ cup sugar
2 vanilla beans, split lengthwise
6 tablespoons heavy whipping cream
Topping
3 cups mixed berries (such as raspberries, blueberries, and halved strawberries)
¼ cup sugar
4 teaspoons vodka
2 teaspoons vanilla extract
CRUSTS: Preheat oven to 350°F. Mix graham cracker crumbs, brown sugar, and melted butter in large bowl until evenly moistened. Divide mixture among eight 4½×¾-inch tartlet pans with removable bottoms. Press crumb mixture over bottoms and up sides of pans. Bake until crusts are light brown, about 12 minutes. Cool crusts completely in pans on racks.
FILLING: Mix vodka and 4 teaspoons vanilla extract in small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Stir over very low heat just until gelatin dissolves. Cool to barely lukewarm.
Using electric mixer, beat cream cheese, sugar, and remaining ½ teaspoon vanilla extract in large bowl until blended. Scrape in seeds from vanilla beans and beat to blend. Beat in cream, then gelatin mixture. Divide filling among crusts. Press bottoms of pans up, releasing tartlets. Arrange tartlets on rimmed baking sheet. Chill until filling sets, at least 3 hours and up to 1 day.
TOPPING: Gently stir berries, sugar, vodka, and vanilla extract in bowl. Let stand 15 minutes. Spoon berry mixture atop tartlets.
Though the crust bakes briefly, the fresh blueberry filling doesn’t require any baking at all, making this an ideal summertime dessert. Chilling the cheesecake overnight will enhance the blueberry flavor. 10 servings
Crust
9 whole graham crackers
½ cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
⅛ teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Filling
¼ cup water
1 tablespoon unflavored gelatin (from 2 envelopes)
1½ 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups blueberries
Topping
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 ½-pint containers blueberries
⅔ cup blueberry jam
CRUST: Preheat oven to 350°F. Blend graham crackers, oats, brown sugar, and salt in processor until graham crackers are finely ground. Add melted butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until deep golden brown, about 12 minutes. Cool.
FILLING: Pour ¼ cup water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Stir over very low heat just until gelatin dissolves. Blend cream cheese, cream, sugar, and lemon juice in processor until smooth, occasionally scraping down sides of bowl. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Cut around pan sides to loosen cake; remove pan sides. Transfer cake to platter.
TOPPING: Using electric mixer, beat cream and sugar in medium bowl until peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries on cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.
pies, tarts & pastries
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Classic Double-Crust Apple Pie