Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your dessert game! This Cheesecake Tart with Blueberry Curd is not just a dessert - it's a masterpiece that combines the creamy richness of classic cheesecake with a vibrant, tangy blueberry twist. Imagine cutting into a perfectly golden graham cracker crust, revealing a silky smooth cream cheese filling topped with a glossy, jewel-toned blueberry curd that will make your guests swoon. Whether you're a baking novice or a seasoned pro, this recipe promises to impress and satisfy even the most discerning sweet tooth.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1/2 cup lemon juice
- 1/4 cup cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with butter.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of the prepared tart pan, creating an even crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the center is almost set but still slightly jiggly. Remove from oven and let cool completely at room temperature.
- For the blueberry curd, combine blueberries, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy, about 5-7 minutes.
- Strain the blueberry mixture through a fine-mesh sieve to remove solids, pressing to extract maximum flavor. Let the blueberry curd cool to room temperature.
- Once the cheesecake tart is completely cooled, pour the blueberry curd over the top, spreading evenly.
- Refrigerate the tart for at least 2 hours or overnight to allow the filling and curd to set completely.
- Before serving, carefully remove the tart from the pan, slice into wedges, and garnish with fresh blueberries or mint leaves if desired.
Tips
- Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature for the smoothest, most luxurious cheesecake filling.
- Prevent Cracks: Avoid overmixing the cheesecake batter and don't overbake. A slightly jiggly center is your friend!
- Smooth Crust Technique: Use the bottom of a measuring cup to press the graham cracker crust evenly into the tart pan.
- Blueberry Curd Pro Tip: Strain the curd thoroughly to achieve a silky-smooth texture that will make your tart look professionally made.
- Chilling is Crucial: Always allow ample time for chilling - this helps the flavors meld and the texture to set perfectly.
- Garnish with Flair: Fresh blueberries or a sprig of mint can take your presentation from great to absolutely stunning!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 8g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 110mg
