Lemon & Blueberry Cheesecake Tart Recipe

Introduction

This Lemon & Blueberry Cheesecake Tart combines the crispiness of puff pastry with a creamy, tangy lemon cheesecake filling, all topped with juicy blueberries. It’s a vibrant and refreshing dessert that’s perfect for any occasion.

Ingredients

• 320g sheet ready-rolled puff pastry
• 1 egg, beaten
• 225g full-fat soft cheese
• 2 lemons, zested and 1 juiced
• 4 tbsp icing sugar, sieved
• 3 tbsp lemon curd
• 100g blueberries

Instructions

1. Step 1: Heat the oven to 200C/180C fan/gas mark 6, placing a baking tray inside to heat up. Unroll the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all around the pastry. Brush some of the beaten egg around this border, then set aside.
2. Step 2: In a medium bowl, whisk together the soft cheese, most of the lemon zest, all of the lemon juice, 3 tablespoons of icing sugar, and the remaining beaten egg for about 1 minute until smooth and slightly thickened.
3. Step 3: Spoon the cheesecake mixture onto the center of the pastry base, spreading it evenly to the edge of the scored border using a palette knife or the back of a spoon.
4. Step 4: Dot teaspoonfuls of lemon curd over the cheesecake mixture. Use a cutlery knife or palette knife to gently swirl the curd into the mixture, creating a marbled effect.
5. Step 5: Evenly sprinkle the blueberries over the top. Carefully slide the tart along with the baking parchment onto the hot baking tray in the oven.
6. Step 6: Bake for 20-25 minutes until the pastry is golden brown and crisp at the edges.
7. Step 7: Allow the tart to cool completely or until just warm. Dust with the remaining icing sugar and sprinkle over the remaining lemon zest. Cut into rectangles and serve.

Tips & Variations

• For a gluten-free version, use gluten-free puff pastry.
• If you prefer a sweeter tart, add an extra tablespoon of icing sugar to the cheesecake mixture.
• Try swapping blueberries for raspberries or blackberries for a different berry flavor.
• Chill the tart in the fridge for an hour before serving for a firmer texture and enhanced flavors.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven if desired, or serve cold for a refreshing treat. The puff pastry is best enjoyed the same day to retain its crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart in advance?

Yes, you can prepare the tart a few hours ahead and keep it refrigerated. For best texture, serve it at room temperature or slightly chilled.

Can I use cream cheese instead of full-fat soft cheese?

Yes, cream cheese works well as a substitute and will give a similar creamy texture and tangy flavor.

Lemon & Blueberry Cheesecake Tart Recipe

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★★★★★

4.8 from 108 reviews

• Author: Ethan
• Total Time: 35-40 minutes
• Yield: 8 servings 1x

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Description

A delightful and tangy Lemon & Blueberry Cheesecake Tart featuring a crisp puff pastry base topped with a creamy lemon-infused cheesecake filling swirled with lemon curd and studded with fresh blueberries. Perfect for a refreshing dessert or afternoon treat.

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Ingredients

Scale 1x2x3x

Puff Pastry Base

• 320g sheet ready-rolled puff pastry
• 1 egg, beaten

Cheesecake Filling

• 225g full-fat soft cheese
• 2 lemons, zested and 1 juiced
• 4 tbsp icing sugar, sieved
• 3 tbsp lemon curd
• 100g blueberries

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Instructions

1. Preheat Oven and Prepare Pastry: Heat the oven to 200C/180C fan/gas mark 6, placing a baking tray inside to heat up. Unroll the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all around the pastry. Brush some of the beaten egg around the border and set aside.
2. Make Cheesecake Mixture: In a medium bowl, whisk together the full-fat soft cheese, most of the lemon zest (reserve some for garnish), all the lemon juice, 3 tbsp icing sugar, and the remaining beaten egg. Whisk for about 1 minute until smooth and slightly thickened.
3. Assemble Tart: Spoon the cheesecake mixture onto the center of the prepared pastry base, spreading it evenly to the scored border using a palette knife or the back of a spoon. Dot teaspoonfuls of lemon curd over the top, then gently swirl it into the cheesecake mixture with a knife or palette knife to create a marbled effect. Evenly sprinkle the blueberries over the surface.
4. Bake the Tart: Carefully slide the tart onto the preheated baking tray in the oven. Bake for 20-25 minutes, or until the pastry is golden brown and crisp around the edges, and the cheesecake filling is set.
5. Cool and Serve: Remove the tart from the oven and allow it to cool completely or until just warm. Dust with the remaining icing sugar and sprinkle over the reserved lemon zest. Cut into rectangles and serve.

Notes

• Using full-fat soft cheese provides the creamiest texture and best flavor.
• Chilling the tart slightly before serving enhances the flavor and texture.
• You can substitute fresh blueberries with frozen ones but use fresh if possible for best results.
• The tart is best enjoyed on the day it is made but can be refrigerated for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: lemon tart, blueberry cheesecake tart, puff pastry dessert, lemon curd dessert, fruity cheesecake tart