Lemon & Blueberry Cheesecake Tart Recipe

Introduction

This Lemon & Blueberry Cheesecake Tart combines a crisp puff pastry base with a tangy, creamy lemon cheesecake filling and juicy blueberries. It’s a bright, elegant dessert that’s perfect for spring and summer gatherings or whenever you want a refreshing treat.

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 heat up. Unroll the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all around the pastry. Brush a little beaten egg around the border, then set aside.
2. Step 2: In a medium bowl, whisk the soft cheese, most of the lemon zest, all of the lemon juice, 3 tablespoons of icing sugar, and the remaining beaten egg together for 1 minute until smooth and slightly thickened.
3. Step 3: 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 a spoon. Dot teaspoonfuls of lemon curd on top and gently swirl it into the cheesecake mixture to create a marbled effect.
4. Step 4: Evenly sprinkle the blueberries over the tart. Carefully slide the tart, still on its parchment, onto the hot baking tray in the oven.
5. Step 5: Bake for 20–25 minutes until the pastry is golden brown and crisp at the edges. Remove from the oven and leave to cool completely or until just warm.
6. Step 6: Dust the tart with the remaining icing sugar and sprinkle with the rest of the lemon zest. Cut into rectangles and serve.

Tips & Variations

• Use frozen puff pastry if fresh is unavailable; just thaw it fully before use.
• For a richer tart, add a tablespoon of cream cheese to the filling mixture.
• Try swapping blueberries for raspberries or blackberries for a different berry flavor.
• If you like a sweeter tart, increase the icing sugar in the filling by 1–2 tablespoons.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven for 5–10 minutes to crisp the pastry again or enjoy it chilled. Avoid freezing as the texture of the cheesecake filling may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

While you can use low-fat soft cheese, full-fat provides a creamier texture and richer flavor, which enhances the tart’s taste and consistency.

How do I prevent the pastry from getting soggy?

Brushing the border with beaten egg and scoring the pastry helps create a barrier. Also, baking on a hot tray ensures the pastry cooks quickly and stays crisp.

Lemon & Blueberry Cheesecake Tart Recipe

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★★★★★

4.4 from 92 reviews

A delightful Lemon & Blueberry Cheesecake Tart featuring a crisp puff pastry base topped with a creamy lemon-infused soft cheese filling, swirled with tangy lemon curd and studded with fresh blueberries. This tart is baked until golden and perfect for a refreshing dessert or afternoon treat.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

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
• 1 beaten egg (use remaining from above)
• 3 tbsp lemon curd
• 100g blueberries

Instructions

1. Preheat and Prepare Pastry: Heat the oven to 200C/180C fan/gas 6 and place a baking tray inside to heat. Unroll the puff pastry on its baking parchment and lightly score a 2cm border around the edges. Brush beaten egg lightly around the border and set aside.
2. Make Cheesecake Filling: In a medium bowl, whisk together the full-fat soft cheese, most of the lemon zest, all of the lemon juice, 3 tbsp of the icing sugar, and the remaining beaten egg until smooth and slightly thickened, about 1 minute.
3. Assemble Tart: Spoon the cheesecake mixture over the pastry base, spreading it evenly to the edge of the scored border. Dot teaspoonfuls of lemon curd over the filling and gently swirl it with a knife or palette knife to create a marbled effect. Scatter blueberries evenly on top.
4. Bake Tart: Carefully transfer the tart onto the preheated baking tray and bake in the oven for 20-25 minutes, or until the pastry is golden brown and crisp at the edges.
5. Cool and Serve: Allow the tart to cool completely or until just warm. Dust with the remaining icing sugar and sprinkle the remaining lemon zest over the top. Cut into rectangles and serve.

Notes

• Ensure the baking tray is hot before placing the tart on it to promote a crisp bottom crust.
• Use full-fat soft cheese for a rich, creamy texture.
• Swirling the lemon curd gently prevents it from mixing entirely, giving a beautiful marbled effect.
• The tart can be served warm or at room temperature.
• Store leftovers covered in the refrigerator and consume within 2 days for best freshness.

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