Baked Blueberry Cheesecake Tart

Yield: 1 tart

Equipment: 200mm diameter x 35mm height tart tin

FOR THE CHEESECAKE BASE

1. Start making the baked blueberry cheesecake tart by preparing the crumb base.

Pre heat the oven to 160˚C.

Melt the butter and leave for it to cool slightly. Process the biscuits to fine crumbs. Add the cooled melted butter and lemon zest into the bread crumbs and mix to combine.

Press into the tart ring and ensure to compact them as much as possible to prevent it from falling off when removing the tart case from the ring.

Bake in the pre heated oven for 10 minutes.

Once baked, remove from the oven and leave to cool completely.

Meanwhile, reduce the oven temperature to 150˚C.

FOR THE CHEESECAKE FILLING

2. Prepare the cheesecake fillings. Place the room temperature cream cheese and sugar into a stand mixer bowl with a paddle attachment. Mix on low speed until smooth, scraping the bowl down once to ensure there are no lumps of cream cheese stuck at the base of the bowl.

3. Add in the lemon zest, lemon juice and sour cream and continue to mix over low speed again until well incorporated.

4. Add in the eggs and egg yolks and continue to mix until well combined. Lastly add in the sifted flour and mix until it is well mixed through.

5. Fold in the fresh blueberries then transfer the cheese cake mixture into the cooled baked tart case.

TO BAKE THE CHEESECAKE TART ...

Cover the sides of the tart ring with some aluminium foil, ensuring that you twist them tight enough around the sides. Place the filled tart tin over a deep baking tray then fill the tray around the tart tin with some boiling water, 1/3 of the way.

6. Bake in the pre heated oven at 150˚C for 45-50 minutes until the cheesecake filling starts to set.

7. Once baked, remove from the oven and leave to cool completely before placing the into the fridge overnight.

The cheesecake is best served cold.