Baked Blueberry Cheesecake Tart
Updated: Mar 23, 2022
Yield: 1 tart
Equipment: 200mm diameter x 35mm height tart tin
195g Digestive Biscuit - processed to fine crumbs
95g Unsalted Butter
1 Zest of Lemon- chopped
LEMON BLUEBERRY FILLING
310g Philadelphia Cream Cheese, room temperature
85g Caster / Granulated Sugar
15g Plain Flour
75g Sour cream
20g Lemon juice
1 Lemon zest - Finely chopped
100g Whole Eggs ( 3 medium eggs) - room temperature
20g Egg Yolks ( 1 medium yolks) - room temperature
55g Fresh Blueberries
25g Caster/granulated Sugar
1 tbsp. Lemon Juice
125g Fresh Blueberries
1 Cinnamon sticks
1 tsp. Vanilla Bean Paste
1. Pre heat the oven to 160˚C.
Prepare the crumb base. 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.
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. Transfer the cheese cake mixture into the cooled baked tart case.
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. Fill the tray around the tart tin with some boiling water, 1/3 of the way.
6. Bake in the pre heated oven for 45-50 minutes until the cheesecake starts to set.
7. Once baked, remove from the oven and leave to cool before placing the cheesecake tart in the fridge overnight.
The cheesecake is best served cold.