Blueberry Curd Cheesecake Tart
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More than one thing
Of all the ways you can enjoy all the sweetness of blueberries, inside a creamy luscious cheesecake has to be one of my favorites! Topped with a smooth blueberry curd to make every bite even more bright and bursting with flavor, this blueberry cheesecake tart is going to be your new favorite dessert! Chilled to perfection so it will cool you down during this summertime!
I always have so much fun making layered desserts. I love that they’re so easy to put together! But probably what I love the most about them is that you can put two or even more things in one container. In life we’re never just one thing, right? We’re built in layers. This is so very true for me. I wouldn't be able to dance to only one note, I want to dance them all! I like to make the most of the good, the bad and the ugly. So I like my cheesecakes the same way. To be able to express different notes and textures through every bite they have to offer. This is the beauty of cooking, you can dance to so many notes at once!
In this tart I wanted to combine two of my favorite things in one recipe; cheesecake and curd. It’s a match made in heaven, they simply belong together! You have all the creaminess and lusciousness of a cheesecake contrasting with the silky jammy texture of the blueberry curd. I was inspired by how much everyone loves my Lemon Curd Cheesecake Tart and wanted to highlight the vibrant color blueberries always bring to any creation. How can you resist falling in love with that subtle lilac hue of the cheesecake opposed to that vibrant violet of the curd? It’s not only delicious, it's a stunner!
You’ll see how easy it is to make this tart. The hard part is having to wait for it to set in the fridge overnight. I know how hard it’s to resist, but letting the cheesecake and curd setting in the fridge creates a wonderful texture and allows the flavors to settle, making every bite so well balanced. Actually, cheesecakes tend to taste better the third day, so if you can plan ahead go for it. Read on for some notes on how to make this recipe.
How to make a blueberry curd cheesecake tart
Start by taking out the cream cheese boxes out of the fridge. Very soft cream cheese is key for a very creamy texture. If you are in a hurry, soften the cheese in the microwave for 15 seconds in medium power. Repeat only if necessary to prevent the cheesecake from separating.
Prepare the graham cracker crust. You can make it completely in the food processor or if using crumbs just throw them in the pan and mix with the butter until well mixed, like I did in the video. I used a 9” tart shell pan with a removable bottom.
While the crust is baking, prepare the cheesecake mixture (you’ll probably need to take the crust out before you finish up the cheesecake mixture). I mixed lemon juice with elderberry extract powder (I used Nature Restore) to give the cheesecake a nice subtle lilac hue. If you don’t have it you can leave it out. But it makes it look so beautiful!
Remember to not incorporate too much air to the mixture. The combination of using the whisk tool in slow speed and not for too long is the secret in achieving a light yet super creamy cheesecake texture.
Since I’m using a tart pan with a removable bottom, I didn’t bake the cheesecake in the traditional Bain Marie. Instead I placed an oven proof dish with water in the bottom rack of the oven to produce steam. This steam is another key for a cheesecake with a very creamy and silky texture. Just place it in the oven when you take out the crust.
Bake at 425° for 5 minutes, then drop the temperature to 275° and bake for 25 minutes. Cheesecake should be looking dry and set around and a bit jiggly and glossy and the center. Let it cool in a cool dry place or in the fridge while you make the lemon curd.
Make the blueberry curd according to recipe. Technically you can make half of this recipe for the cheesecake, but you’ll have curd for a thin layer. This recipe makes enough for a thicker layer and then you can store the remaining for months in the fridge. It’s not all days that you make a curd so better to take advantage that you are going to make it anyway and keep extra for muffins or waffles.
Pour curd over cooled down cheesecake. It doesn’t have to be chilled but it shouldn't be releasing steam when you pour the curd on top. As with any cheesecake, the more time in the fridge the better. It should be chilled overnight but it’s perfect for making 2 or 3 days in advance. The texture keeps getting creamier with time.
Serve pretty with fresh fruits and chopped pistachios if desired!
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My 9” tart shell pan is a bit taller than most you will find out there. That’s why my tarts seems taller and end up holding more filling than others. It’s pretty rare to find one higher than 1” and without the sides opening, like this one is.
My Matfer Bourgeat Mini Copper Sauce Pan will make your kitchen look so beautiful! This mini copper sauce pan from Ballarini is a nice dupe because it still has the golden handle. And you can never go wrong with Ballarini!
I cant’t wait to see your version of this tart. I know it is going to be another favorite of yours! Until the next recipe!
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Blueberry Curd Cheesecake Tart
Ingredients
Graham Crackers Crust
◯ Unsalted butter – 10 TBSP (1 ¼ stick), 142g
◯ Traditional graham crackers – 8 oz (15 whole rectangular cookies), broken in small pieces
◯ Natural granulated sugar - 3 TBSP, 39g
Blueberry Cheesecake Layer
◯ Cream cheese, at room temperature – 2 - 8 oz packages
◯ Elderberry or blueberry powder (optional to bring color to the cheesecake) - about ¼ cup
◯ Lemon juice – 2 TBSP, 1 oz, about the juice of 1 large lemon
◯ Natural granulated sugar – ¾ cup, 155g
◯ Whole organic eggs – 2, large
◯ Egg yolk – 1, from large eggs
◯ Unbleached organic all purpose flour – 2 TBSP, 18g
◯ Pure vanilla extract – ½ Tsp, 2.5mL
Blueberry Curd Layer
◯ Blueberries, fresh or frozen - 1 ¾ cup, 217g
◯ Freshly squeezed lemon juice – 1 TBSP, .5 oz + ¼ cup, 2 oz
◯ Whole organic eggs – 2
◯ Egg yolks – 2
◯ Natural granulated sugar – ¾ cup, 155g
◯ Butter, cubed – 8 TBSP, 1 stick, 113.5g
Details
Yield:
9” tart shell pan, 14 to 16 slices
Total time:
1 hour plus chilling overnight
Prep time:
5 minutes for the crust, 15 minutes for the cheesecake layer, 15 minutes for the blueberry curd
Baking time:
5 minutes for the crust, 15 minutes for the cheesecake
Equipment:
tart shell pan, springform pan or pie dish, food processor, large skillet and large bowl for use as double boiler, stand mixer or electric hand mixer.
Steps
To make the crust:
Preheat oven to 350°.
In a small saucepan melt the 10 tablespoons of butter. Retire from heat right after the butter has melted.
Break the crackers in pieces while you throw them in the bowl of the food processor. Add the 3 tablespoons of sugar and run the processor until the crackers are mostly grounded. With the processor running pour butter through the food processor lid opening until the crumbs look hydrated, about 10 to 15 seconds. Stop the processor and pull down any crumbs crawling up the walls of the bowl if necessary and pulse a few seconds more. (Alternatively, transfer dry crumbs to the pan and pour melted butter over them. Mix butter well until crumbs have absorbed all of it.)
Transfer crumbs to a 9” tart pan with removable bottom or a 9” pie dish. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the top edges of the pan with them. You may use a small flat bottom measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 5 to 6 minutes. Take it out of the oven to let it cool down.
Increase oven temperature to 425° and place a rectangular oven dish with hot water in the bottom rack of your oven.
To make the cheesecake filling:
While the crust is baking, make the cheesecake mixture.
Either in the bowl of a stand up mixer and using the whisk attachment or in a large bowl using an electric hand mixer with the beaters attached, beat in medium speed the cream cheese for about 2 minutes.
In a small bowl place the ¼ cup of elderberry or blueberry powder and mix with one tablespoon of the lemon juice. You will end up with a very thick paste. Set aside
Add the ¾ cup of sugar and mix for 1 minute. Scrape sides and bottom to make sure you are integrating all the sugar. Decrease speed to low and add the 2 eggs and 1 egg yolk, one at a time. Add the 2 tablespoons of flour, the remaining tablespoon of lemon juice and the ½ teaspoon of vanilla extract, waiting a few seconds before each addition to allow each ingredient to incorporate. Scrap the walls and bottom of the bowl between additions. Mix about 30 seconds to one minute, until mixture looks homogeneous and there are no lumps of cream cheese.
With the mixer in the lowest setting, start adding two teaspoons of the elderberry/blueberry mixture. Wait until you see how it makes your batter look. Keep adding more until you have the desired color.
Pour mixture over crust. If oven is already at 425°, place cheesecake and bake for 5 minutes and then drop oven temperature to 275°. Bake for about 15 to 20 minutes, until the cheesecake looks set and dry around the edges but still a bit jiggly and shiny in the center. Retire from oven and let it cool down until it has lost the steam.
To make the blueberry curd:
In a small saucepan combine the blueberries with the one tablespoon of lemon juice. Heat over medium heat until blueberries have burst and have started to release their juice, about 5 minutes. Retire from heat and pass blueberries through a sieve to catch the thick juice. You should have about ⅓ cup. Set aside.
Fill ⅓ of a large skillet with water and heat over medium or medium low heat, just until barely simmering.
In a large glass or heatproof bowl whisk vigorously the 2 eggs, 2 egg yolks and the ¾ cup of sugar until you have a smooth and pretty foamy mixture, about 1 minute. Add the ¼ cup of lemon juice and the strained blueberry pulp and mix once more until foamy and homogeneous.
Place the bowl in the skillet and using a wooden spoon stir slowly but almost constantly until the mixture thickens, about 10 minutes. You’ll see streaks from the foamy layer on top will start to dissolve. When they disappear almost completely, that means your curd is entering the last minutes of cooking. You are looking for a mixture that covers the back of the wooden spoon and when you run a finger through the center it will leave a clear pass.
Retire from heat and start adding the 8 tablespoons of butter, a few cubes at a time. Mix until all the butter is melted and then continue mixing for an extra minute to make the curd more airy and light. Pour enough to cover the cheesecake layer. Chill for 8 hours or preferably overnight.
Store remaining blueberry curd in an airtight jar in the fridge. It will be good for a few months.
To serve:
Remove cheesecake tart from the tart shell pan. Decorate with fresh blueberries and chopped pistachios if desired.
