Lemon & Blueberry Cheesecake Tart Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
