Lemon & Blueberry Cheesecake Tart Recipe

Introduction

This lemon and blueberry cheesecake tart is a delightful combination of tangy citrus and sweet berries on a crisp puff pastry base. It’s perfect for a refreshing dessert or an elegant afternoon treat. Easy to make and visually stunning, it’s sure to impress your guests.

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 200°C/180°C fan/gas mark 6 with a baking tray inside to warm. Unravel the puff pastry on its baking parchment and lightly score a 2cm border around the edge.
2. Step 2: Brush some beaten egg around the scored border and set the pastry aside.
3. Step 3: In a medium bowl, whisk together the soft cheese, most of the lemon zest, lemon juice, 3 tablespoons of icing sugar, and the rest of the beaten egg for 1 minute until smooth and slightly thickened.
4. Step 4: Spoon the cheesecake mixture onto the center of the pastry, spreading it evenly up to the border using a palette knife or the back of a spoon.
5. Step 5: Dot teaspoonfuls of lemon curd on top of the cheese mixture, then gently swirl it in with a knife or palette knife to create a marbled effect.
6. Step 6: Evenly sprinkle the blueberries over the tart.
7. Step 7: Carefully slide the tart, on its parchment, onto the hot baking tray and bake for 20-25 minutes until the pastry is golden and crisp at the edges.
8. Step 8: Allow the tart to cool completely or until just warm. Dust with the remaining icing sugar and sprinkle with the remaining lemon zest before cutting into rectangles and serving.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cheesecake mixture.
• Use frozen blueberries if fresh are unavailable; just thaw and drain before sprinkling.
• To make individual servings, cut the pastry and filling into smaller squares before baking.
• Swap lemon curd for raspberry jam for a different fruity swirl.

Storage

Store the tart in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed within this time for the freshest taste. Reheat briefly in a low oven if desired, but avoid microwaving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute low-fat cream cheese, but the texture may be slightly less creamy and the tart less rich.

Can this tart be made ahead of time?

Yes, you can prepare the tart and bake it shortly before serving. Alternatively, bake it and store in the refrigerator, but add fresh lemon zest and icing sugar just before serving for the best flavor and presentation.

Lemon & Blueberry Cheesecake Tart Recipe

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★★★★★

4.9 from 67 reviews

• Author: Hailey
• Total Time: 35-40 minutes
• Yield: 6–8 servings 1x

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Description

This Lemon & Blueberry Cheesecake Tart features a crisp puff pastry base topped with a creamy, tangy lemon cheesecake filling swirled with lemon curd and dotted with fresh blueberries. Baked until golden and served warm or at room temperature, it’s a delightful and refreshing dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Pastry

• 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

Fruit

• 100g blueberries

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Instructions

1. Preheat and prepare pastry: Heat the oven to 200°C (180°C fan)/gas mark 6, placing a baking tray inside to heat up. Unravel the puff pastry on its baking parchment and lightly score a 2cm border around the edges without cutting through. Brush the beaten egg around the border and set aside.
2. Make the cheesecake mixture: In a medium bowl, whisk together the full-fat soft cheese, most of the lemon zest (reserve some for later), all of the lemon juice, 3 tablespoons of icing sugar, and the remaining beaten egg. Whisk for about 1 minute until the mixture is smooth and slightly thickened.
3. Assemble the tart: Spoon the cheesecake mixture over the center of the puff pastry, spreading it evenly up to the egg-brushed border using a palette knife or the back of a spoon. Dot teaspoonfuls of lemon curd on top and gently swirl it into the cheesecake filling with a palette knife or the back of a spoon to create a marbled effect.
4. Add blueberries and bake: Evenly sprinkle the blueberries over the marbled cheesecake filling. Carefully transfer the tart with its parchment onto the preheated baking tray inside the oven. Bake for 20 to 25 minutes, or until the pastry is golden brown and crisp at the edges.
5. Cool and serve: Remove the tart from the oven and allow it to cool completely or until just warm. Dust the top with the remaining icing sugar and sprinkle over the reserved lemon zest. Cut into rectangles and serve.

Notes

• Ensure the baking tray is hot before placing the tart on it to help the pastry cook evenly and become crisp.
• You can prepare the tart up to the point of baking in advance and refrigerate it, then bake it fresh when needed.
• Use full-fat soft cheese for the best creamy texture and flavor.
• For a more pronounced lemon flavor, add a little lemon zest to the lemon curd before swirling it into the cheesecake mixture.

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

Keywords: lemon cheesecake tart, blueberry tart, puff pastry dessert, lemon curd dessert, baked cheesecake tart, easy tart recipe