A crisp pastry case filled with creamy cheesecake filling and topped with a blueberry compote that glows like stained glass, the most beautiful fruit and cream tart in this collection.
About This Recipe
Blueberry cheesecake tart combines two of the most loved dessert formats in Western baking, the crisp pastry tart and the creamy cheesecake, into a single preparation that does justice to both. The cheesecake filling, baked briefly in the pastry case to set it firmly, provides a dense, smooth, tangy cream cheese base that supports the blueberry compote above without either element overwhelming the other.
The cheesecake filling for this tart is lighter and more contained than a full-sized cheesecake. A smaller quantity of cream cheese combined with eggs, sugar, and lemon zest produces a filling that sets to a smooth, firm, sliceable consistency in less baking time and with less risk of cracking. The lemon zest is the element that most lifts the flavour of the cream cheese filling, its citrus brightness providing the contrast to the richness of the cheese that prevents the tart from feeling heavy.
The blueberry compote on top is made by simmering fresh or frozen blueberries with sugar and lemon juice until the berries burst and the liquid thickens to a glossy, jammy sauce. Cooled to room temperature and spooned over the cooled cheesecake filling, it provides the visual drama and the fruity sweetness that completes the tart. The deep purple of the blueberry compote against the pale cream cheesecake filling and the golden pastry edge is one of the most striking colour combinations in baking.
History and Origins
Cheesecake tarts in various forms have been made across Europe since the medieval period, when fresh cheese was commonly used in sweet pastry preparations. The combination of cream cheese filling with a compote topping developed in the 20th century as cream cheese became a widely available commercial product and the American cheesecake tradition spread internationally. The blueberry version is among the most searched cheesecake tart recipes due to the striking visual contrast of the compote.
Why It Is Good For You
Blueberries provide some of the highest concentrations of antioxidants available in a common fruit, including anthocyanins, quercetin, and vitamin C. Cream cheese provides calcium and protein. This tart provides a meaningful combination of antioxidants and dairy nutrition
Blueberry Cheesecake Tart
Course: Pie u0026amp; Tart8
servings25
minutes35
minutes3040
kcalIngredients
•tFor pastry: 200g plain flour, 100g cold butter, 50g icing sugar, 1 egg yolk, 1 to 2 tbsp ice water
•tFor cheesecake filling: 400g full fat cream cheese, 100g white sugar, 2 large eggs, 1 tsp vanilla, zest of 1 lemon, 2 tbsp sour cream
•tFor compote: 300g blueberries fresh or frozen, 60g sugar, 1 tbsp lemon juice
Directions
- Make sweet pastry, line a 23cm tart tin, blind bake at 190C for 12 minutes weighted then 5 minutes without. Cool slightly.
- Reduce oven to 160C.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Add vanilla, lemon zest and sour cream. Mix until just combined.
- Pour into partially cooled pastry case.
- Bake at 160C for 25 to 30 minutes until edges are set and centre has a gentle wobble.
- Cool completely. Refrigerate for 1 hour.
- Simmer blueberries with sugar and lemon juice for 8 minutes until thick and glossy. Cool completely.
- Spoon cooled compote over the chilled cheesecake tart. Serve.
Notes
- The cheesecake filling should not be overmixed after adding eggs. Overmixing incorporates air that causes cracking.
Cool the compote completely before spooning over the tart. Warm compote will melt the surface of the cheesecake.
A slight crack in the cheesecake filling is very common and entirely concealed by the compote topping.
This tart slices most cleanly when fully chilled. Allow at least 1 hour of refrigeration before serving.
Make Ahead Tips
The baked tart without compote keeps refrigerated for 3 days. The compote keeps refrigerated for 5 days. Assemble up to 24 hours before serving.
Storage and Serving
Refrigerate assembled tart for up to 2 days. The compote may bleed slightly into the cheesecake filling over time but the flavour remains excellent. Serve cold directly from the refrigerator. Does not freeze well assembled.
Variations and Substitutions
Replace blueberry compote with raspberry, strawberry, or cherry compote. Add lemon curd swirled through the cheesecake filling before baking. Use a ginger biscuit base instead of pastry. Make individual tartlets in 10cm cases for more elegant serving at a dinner party.
