Description
A deliciously tangy dessert recipe featuring a creamy cheesecake filling with a hint of lemon and topped with fresh blueberries.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a tart pan to form the crust.
- In a separate bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest.
- Pour the cheesecake filling into the crust and smooth the top.
- Bake for 45-50 minutes or until the center is set.
- Remove from the oven and let cool before topping with fresh blueberries.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a sweeter tart, increase the sugar to taste.
- Fresh blueberries can be substituted with other berries if desired.
- Make sure the cream cheese is at room temperature for a smoother filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Lemon & Blueberry Cheesecake Tart