Lemon & Blueberry Cheesecake Tart
Indulge in the delightful flavors of a Lemon & Blueberry Cheesecake Tart that brings a refreshing twist to dessert. This tart beautifully balances the tangy brightness of lemons with the sweet burst of blueberries, creating a harmonious treat that’s perfect for any occasion. Whether you’re hosting a summer gathering or simply satisfying your sweet tooth, this recipe is simple, delicious, and sure to impress.
Recipe Information
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 280
Protein: 5g
Carbohydrates: 36g
Fat: 14g
Fiber: 1g
Sugar: 18g
Sodium: 150mg
Why Make Lemon & Blueberry Cheesecake Tart
The Lemon & Blueberry Cheesecake Tart is not just a dessert—it’s a burst of flavors that can brighten any meal or occasion. With a creamy texture and a refreshing finish, it’s an ideal choice for those looking to balance indulgence with a touch of health. Both lemons and blueberries offer vitamin C and antioxidants, making this tart not only delicious but also a bit nutritious. Plus, it’s easy to customize; you can swap out the berries or adjust the sweetness to your liking.
How to Make Lemon & Blueberry Cheesecake Tart Step by Step
Ingredients
1 pre-made or homemade tart shell (about 9 inches)
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups blueberries (fresh or frozen)
2 tablespoons honey
1 teaspoon cornstarch
Directions
- Preheat your oven to 325°F (160°C). If using a pre-made crust, skip this step. If making your own, prepare the tart crust according to your recipe, pressing it into a 9-inch tart pan. Bake it until golden and set aside to cool.
- In a large bowl, beat the cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla extract until smooth. Add the eggs, one at a time, and beat until fully combined.
- Pour the filling into the cooled tart shell. Bake the tart for 25-30 minutes, or until the center is set but still slightly wobbly.
- Let the tart cool completely at room temperature, then chill it in the refrigerator for at least 2 hours.
- In a small saucepan, combine the blueberries, honey, and cornstarch. Heat over medium heat, stirring occasionally, until the mixture thickens and the berries burst. Remove from heat and allow it to cool.
- Once the cheesecake filling has chilled, spoon the blueberry compote evenly over the top of the tart. Slice the tart and serve chilled, garnished with extra fresh blueberries if desired.
How to Serve Lemon & Blueberry Cheesecake Tart
For the perfect serving experience, pair your Lemon & Blueberry Cheesecake Tart with a dollop of whipped cream or a scoop of vanilla ice cream. A fresh fruit salad on the side can complement the tart’s flavors beautifully. For a more robust meal, consider enjoying the tart after a summer barbecue or with a light lunch featuring salads or grilled seafood.
How to Store Lemon & Blueberry Cheesecake Tart
Store any leftover Lemon & Blueberry Cheesecake Tart in an airtight container in the refrigerator for up to 4 days. If you want to save it for later, the tart can be frozen—just ensure it’s well wrapped in plastic wrap or aluminum foil, and it will keep for up to 2 months. Thaw it in the refrigerator before serving and enjoy.
Expert Tips for Cooking Lemon & Blueberry Cheesecake Tart
- Make sure your cream cheese is softened to room temperature for a smooth filling.
- Don’t overbake the tart; it should be slightly jiggly in the center when you pull it out, as it will firm up while cooling.
- Experiment with different fruits; raspberries or strawberries can be great alternatives to blueberries for a unique twist.
Delicious Variations of Lemon & Blueberry Cheesecake Tart
- For a tropical flair, add coconut flakes into the cheesecake filling or as a topping.
- If you prefer a slightly spiced version, incorporate a pinch of ginger or nutmeg into the filling.
- For a citrus twist, consider adding lime zest along with the lemon zest for a zesty flavor boost.
Conclusion
The Lemon & Blueberry Cheesecake Tart is an exquisite combination of flavors that’s as easy to make as it is to enjoy. Perfect for any gathering or even a quiet evening at home, it promises to deliver brightness and sweetness in every bite. Don’t hesitate to try this recipe and indulge in its refreshing tastes!
Lemon & Blueberry Cheesecake Tart
Ingredients
Method
- Preheat your oven to 325°F (160°C). If using a pre-made crust, skip this step. If making your own, prepare the tart crust according to your recipe, pressing it into a 9-inch tart pan. Bake it until golden and set aside to cool.
- In a large bowl, beat the cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla extract until smooth. Add the eggs, one at a time, and beat until fully combined.
- Pour the filling into the cooled tart shell. Bake the tart for 25-30 minutes, or until the center is set but still slightly wobbly.
- Let the tart cool completely at room temperature, then chill it in the refrigerator for at least 2 hours.
- In a small saucepan, combine the blueberries, honey, and cornstarch. Heat over medium heat, stirring occasionally, until the mixture thickens and the berries burst. Remove from heat and allow it to cool.
- Once the cheesecake filling has chilled, spoon the blueberry compote evenly over the top of the tart. Slice the tart and serve chilled, garnished with extra fresh blueberries if desired.
