Best Lemon Blueberry Cheesecake Tart Recipes

BLUEBERRY LEMON CHEESECAKE TARTS

Steps:

• Thaw the puff pastry sheets according to the package directions.
• Preheat the oven to 400 degrees F.
• Using an electric hand or stand mixer, beat the cream cheese, condensed milk, and lemon curd until nice and creamy.
• When the puff pastry is ready to be used, cut each sheet into 9 equal (3x3) pieces. Roll each piece out on a lightly floured surface until they are slightly larger.
• Spoon and spread a heaping tablespoon of filling in the center of each square going corner to corner.
• Lift the opposite corners over the center filling until they barely overlap. Dip a finger in water and apply it to corner overlapping the other to help it stick.
• Place the tarts on a Reynolds Cookie Baking Sheet parchment paper lined baking sheet. Bake for 18-20 minutes until the bottoms of golden brown and the outer crust is light but flaky.
• Optional: Dust each tart with confectioners' sugar before serving.

LEMON BLUEBERRY CHEESECAKE

Steps:

• CRUST
• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
• . Bake the crust for 10 minutes, then set aside to cool.
• . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE
• p id="instruction-step-6″>5. Reduce oven temperature to 300°F (148°C). 6.
• In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 7.
• Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined. 8.
• Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9.
• Gently stir the blueberries into the batter. 10
• Pour the cheesecake batter evenly into the crust. 11
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 12
• Bake for 1 hour 15 minutes. The center should be set, but still jiggly. 13
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 14
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 15
• Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely. TOPPING
• id="instruction-step-17″>16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt. 17
• Add the blueberries and stir to coat with the sugar mixture. 18
• Continue to cook until the blueberries start to soften and let out juice. 19
• Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool. 20
• When you're ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form. 21
• Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate. 22
• Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon. 23
• Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.

LEMON CHEESECAKE TARTS

Steps:

• Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.

LEMON BLUEBERRY CHEESECAKE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill. , In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight., For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. , Transfer to a blender; cover and process until smooth. Refrigerate until chilled., Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers.

BLUEBERRY-LEMON TART

Steps:

• To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
• Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
• To bake the shell, heat the oven to 350 degrees F.
• Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
• Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

LEMON & BLUEBERRY CHEESECAKE TART

Steps:

• Heat the oven to 200C/180C/gas 6 with a baking tray inside to heat up. Unravel the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all the way around the pastry. Brush a little of the beaten egg around the border, then set aside.
• Whisk the soft cheese, most of the lemon zest and all of the juice, 3 tbsp icing sugar and the rest of the beaten egg together in a medium bowl for 1 min until smooth and slightly thickened.
• Spoon the cheesecake mixture over the middle of the tart base, spreading it to the edge of the border using a palette knife or the back of the spoon. Dot teaspoonfuls of the lemon curd on top and, using a cutlery or palette knife, gently swirl the curd into the cheesecake mixture to created a marbled effect. Sprinkle the blueberries over evenly, then carefully slide the tart onto the hot baking tray inside the oven and bake for 20-25 mins until the pastry is golden brown and crisp at the edges.
• Leave the tart to cool completely or until just warm. Dust over the remaining icing sugar and sprinkle with the rest of the lemon zest, then cut into rectangles and serve.

LEMON BLUEBERRY TART

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

BLUEBERRY-LEMON CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
• Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
• Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
• While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
• To serve, slice cheesecake and top with blueberry sauce.