Blueberry Cheesecake Tart Recipe
This Blueberry Cheesecake Tart gets an extra special flavor and crunch from the cornmeal crust and richness from the creamy cheesecake filling. This is thee perfect summer dessert!
Servings: slices
Ingredients
Cornmeal Tart Crust
- 5 oz unsalted butter
- 3 oz granulated sugar
- 1 large eggs
- ½ teaspoon vanilla extract
- 3 ¾ oz all purpose flour (¾ cup)
- 3 ¾ cup Stone ground cornmeal (¾ cup)
- ½ teaspoon table salt
Cheesecake Filling
- 4 oz unsalted butter (½ cup, room temperature)
- 6 oz granulated sugar (¾ cup)
- 1 teaspoon vanilla extract
- ½ tsp lemon zest
- ½ tsp lemon juice
- ¼ teaspoon table salt
- 8 oz cream cheese (room temperature)
- 2 large eggs
Assembly
- 10 oz blueberries (1 pint)
- 10 oz apricot preserves (1 cup)
Instructions
Cornmeal Tart Crust
- Cream the butter and sugar just until combined and slightly aerated. Add egg and vanilla, mix to combine and scrape down the bowl and the batr.
- Add flour, corn meal and salt and mix until the dough just comes together. Remove from the mixer and knead into a ball. Flatten the ball to a disc, wrap in plastic and refrigerate for 1-2 hours before using.
- Preheat the oven to 375°F. Roll the dough to 1/4" thick and line a 12" fluted edge tart pan. Prick the bottom of the tart dough all over with a fork. If the dough has softened while rolling, set the unbaked tart in the refrigerator to firm up before baking.
- Bake the unfilled shell until it's baked through and just beginning to take on a little color (about 12-15 minutes).
- Remove the tart from the oven and reduce the temperature 350°F.
Cheesecake Filling
- While the tart crust bakes, cream the butter with sugar, vanilla, lemon zest, lemon juice and salt until smooth. Scrape the bowl thoroughly. Add the cream cheese and mix until smooth. Scrape the bowl thoroughly. Add the eggs and mix just until combined.
- Pour the cheesecake filling into the pre-baked tart shell and bake until the filing is set all the way to the center, about 12-15 minutes.
- Cool on a wire rack to room temperature and then chill until the filling is cold (at least 2 hours).
Assemble the tart
- Pile the blueberries on top of the cheesecake filling, or arrange in circles for a more polished look.
- Warm the apricot preserves in the microwave and brush all over the blueberries. Allow the preserves to fill in the gaps between the berries to hold them in place.
- Chill until serving time.
Notes
The cheesecake filling may puff up a bit while baking. That's ok. It will deflate when it comes out of the oven.
Nutrition
Calories: 585kcal | Carbohydrates: 81g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 225mg | Potassium: 251mg | Fiber: 6g | Sugar: 34g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg