Blueberry Cheesecake Tart |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 36 |
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This recipe is from the Ladies' Home Journal Vol 4, 2010 Ingredients:
2 cups finely crushed graham cracker crumbs |
3 tablespoons sugar |
2/3 cup sugar |
6 tablespoons unsalted butter, melted |
12 ounces cream cheese, softened (1 1/2 packages) |
4 teaspoons lemon juice |
1/2 cup heavy cream |
1/4 teaspoon vanilla extract |
2 cups blueberries |
honey (optional) |
Directions:
1. Heat oven to 375°F.
2. For the crust, stir together graham cracker crumbs, 3 tablespoons sugar and melted butter until completely combined. Press mixture into a 9-inch tart pan with removable bottom and place on a rimmed baking sheet; bake until crust is fragrant and golden brown, 10 to 12 minutes; remove from oven and let cool.
3. For the filling, combine cream cheese, lemon juice and 2/3 cups sugar in a mixing bowl and beat until smooth. In a separate bowl, whip cream and vanilla to soft peaks, then gently stir into cream cheese mixture until completely combined. Transfer filling into cooled crust, loosely cover and chill 3 hours or up to a day.
4. To serve, remove the tart ring and slide a spatula under tart to release it from the pan base. Transfer tart to a serving platter and scatter berries on top. Brush berries with heated honey, if desired.
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