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1802 House Bed and Breakfast Inn Raspberry Sour Cream Tart
8 whole graham crackers, coarsely broken
1/4 cup golden brown sugar
1/4 cup unsalted butter, melted
6 ounces cream cheese, room temperature
1/3 cup granulated sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2 pint baskets raspberries
1/4 cup seedless raspberry jam
Crust: Preheat oven to 375 degrees F.
Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
Filling and topping: Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour sour cream, lemon juice, and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries.
Serve immediately or chill up to 3 hours.
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