Berry-Almond Cheesecake Tart

This easier take on cheesecake (no springform pan, no water bath) is ready for any celebration. Fresh strawberries and blueberries make a colorful yet simple topping.

CRUST 1 3/4 cups graham cracker crumbs 2 tablespoons sugar 6 tablespoons unsalted butter, melted FILLING 2 (8-oz.) pkg. cream cheese, softened 2/3 cup sugar 1 tablespoon all-purpose flour 2 eggs 2 teaspoons lemon juice 1 teaspoon vanilla extract 1/2 teaspoon almond extract TOPPING 2 cups strawberries, halved 1 1/2 cups blueberries 1/4 cup seedless raspberry preserves, melted 1. Heat oven to 325°F. Spray 9-inch tart pan with removable bottom with cooking spray.

Combine graham cracker crumbs and 2 tablespoons sugar in medium bowl. Stir in melted butter until crumbs are moistened. Press into bottom and up sides of pan. Place on baking sheet; bake 10 minutes or until set. Cool on wire rack.

Meanwhile, process cream cheese, 2/3 cup sugar and flour in food processor 30 seconds or until smooth. Add eggs; process 30 seconds or until blended. Add lemon juice, vanilla and almond extract; process 15 seconds or until combined. Pour into crust. (Filling will come to top of crust.)

Bake 30 to 35 minutes or until center is set when gently shaken. Remove tart from baking sheet; cool completely on wire rack. Refrigerate, uncovered, until completely chilled, 5 hours or overnight.

Arrange 2 rows of strawberries around outside edge of filling. Place blueberries in center of tart. Gently brush berries with melted preserves. Store in refrigerator.

servings PER SERVING: 505 calories, 31.5 g total fat (17 g saturated fat), 7 g protein, 51 g carbohydrate, 140 mg cholesterol, 315 mg sodium, 2.5 g fiber