Description
This Blueberry Cream Cheese Tart is a delightful dessert that combines a creamy, rich cheesecake filling with a tangy and sweet blueberry topping. The buttery, crumbly crust complements the smooth, luscious interior, while the fresh blueberries add a burst of flavor and color. Perfect for any occasion, this tart is sure to impress your family and friends with its exquisite taste and beautiful presentation.
Ingredients:
For the Crust:
- 200 g (about 7 ounces) Maria cookies, Digestive biscuits, or Graham crackers, finely crushed
- 80 g (about 1/3 cup) unsalted butter, melted
For the Cream Cheese Filling:
- 400 g (about 14 ounces) cream cheese, softened to room temperature
- 200 ml (about 3/4 cup plus 1 tablespoon) heavy cream, very cold
- 150 g (about 3/4 cup) granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 tablespoon cornstarch (optional, for a firmer texture)
For the Blueberry Topping:
- 350 g (about 12 ounces) fresh blueberries (use half for the compote and half for garnish)
- 100 g (about 1/2 cup) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For Decoration (Optional):
- Pastry bag filled with whipped cream or extra cream cheese filling
Preparation:
Crust:
Step 1: In a medium bowl, combine the crushed cookies and melted butter. Mix well until the crumbs are evenly moistened.
Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan. Ensure the crust is compact and even.
Step 3: Place the pan in the refrigerator to chill while you prepare the filling.
Cream Cheese Filling:
Step 1: In a large bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy.
Step 2: Add the eggs one at a time, mixing well after each addition.
Step 3: Gently fold in the cold heavy cream and cornstarch (if using). Mix until just combined, being careful not to overbeat.
Step 4: Pour the cream cheese filling over the chilled crust in the springform pan.
Step 5: Place the springform pan inside a larger baking pan. Add hot water to the outer pan to create a water bath, reaching about halfway up the sides of the springform pan.
Step 6: Bake in a preheated oven at 160°C (320°F) for 40-50 minutes, or until the edges are set, but the center still has a slight jiggle.
Step 7: Turn off the oven and let the tart cool inside the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
Step 8: Remove the tart from the oven and water bath. Let it cool completely at room temperature.
Step 9: Cover the tart with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Blueberry Compote:
Step 1: In a medium saucepan, combine half of the fresh blueberries (about 175g), sugar, lemon juice, and cornstarch.
Step 2: Cook over medium heat for 8-10 minutes, stirring occasionally, until the blueberries have burst and the mixture has thickened into a compote.
Step 3: Remove from heat and let the blueberry compote cool completely.
Assembly:
Step 1: Once the tart is thoroughly chilled, carefully remove it from the springform pan.
Step 2: Spread the cooled blueberry compote evenly over the top of the cream cheese filling.
Step 3: Arrange the remaining fresh blueberries (about 175g) decoratively over the compote.
Step 4: If desired, decorate the edges of the tart with piped whipped cream or extra cream cheese filling using a pastry bag.
Why You’ll Love This Recipe
This Blueberry Cream Cheese Tart is a guaranteed crowd-pleaser due to its creamy texture, balanced sweetness, and vibrant blueberry flavor. The combination of a buttery crust, smooth cream cheese filling, and tangy blueberry topping creates a harmonious blend of flavors and textures that is simply irresistible. Plus, it’s a visually stunning dessert that’s perfect for any special occasion.
Serving Suggestions:
- Serve chilled, as is, for a refreshing dessert.
- Accompany with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a light, crisp white wine or a sparkling rosé.
- Serve alongside fresh fruit for a colorful and appealing presentation.
Tips:
- Ensure all ingredients are at the correct temperature for optimal results. The cream cheese should be softened, and the heavy cream should be very cold.
- Avoid overbeating the cream cheese filling to prevent cracks during baking.
- For an extra burst of blueberry flavor, swirl some of the blueberry compote into the cream cheese filling before baking.
- Allow the tart to cool slowly in the oven to minimize the risk of cracking.
- Refrigerate the tart for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set properly.
Preparation Time:
- Prep Time: 45 minutes
- Cook Time: 40-50 minutes
- Cooling Time: 1-2 hours
- Chilling Time: Minimum 4 hours (preferably overnight)
Total Time:
- Approximately 6-8 hours (including chilling time)
Nutrition Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per serving
- Protein: Approximately 8-10g per serving
- Sodium: Approximately 200-250mg per serving
Conclusion
The Blueberry Cream Cheese Tart is a show-stopping dessert that’s perfect for any celebration. With its creamy texture, tangy blueberry topping, and buttery crust, it’s a symphony of flavors and textures that will leave everyone wanting more. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and guarantees a delicious and impressive result. Enjoy the process of creating this delightful treat and savor every bite!
Questions and Answers About This Recipe
Q1: Can I use frozen blueberries instead of fresh blueberries?
A: Yes, you can use frozen blueberries if fresh blueberries are not available. However, keep in mind that frozen blueberries may release more liquid during cooking, so you may need to cook the compote for a slightly longer time to achieve the desired thickness.
Q2: Can I make this tart without a water bath?
A: While it’s possible to bake the tart without a water bath, using a water bath helps to ensure even baking and prevents the cream cheese filling from cracking. If you choose to skip the water bath, keep a close eye on the tart during baking and reduce the baking time if necessary.
Q3: How do I prevent the crust from becoming soggy?
A: To prevent the crust from becoming soggy, make sure to press the crumb mixture firmly into the bottom of the springform pan. Chilling the crust in the refrigerator before adding the filling can also help to solidify the butter and create a barrier against moisture.
Q4: Can I make this tart ahead of time?
A: Yes, this tart is a great make-ahead dessert! In fact, it’s best to refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set properly. You can prepare the tart up to 2-3 days in advance and store it in the refrigerator until you’re ready to serve it.
Q5: Can I substitute the Maria cookies, Digestive biscuits, or Graham crackers with another type of cookie?
A: Yes, you can substitute the cookies with any type of crisp, dry cookie that you enjoy. Just make sure to adjust the amount of melted butter as needed to achieve the right consistency for the crust.
