Lemon & Blueberry Cheesecake Tart Recipe

Introduction

This Lemon & Blueberry Cheesecake Tart is a delightful combination of creamy, tangy lemon filling and juicy blueberries nestled in a crisp puff pastry crust. It’s a perfect dessert for spring or summer gatherings that’s easy to make yet impressively beautiful.

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) or gas mark 6 with a baking tray inside to heat up. Unravel the puff pastry on its baking parchment and lightly score a 2cm border all around the edge. Brush some of the beaten egg around this border, then set aside.
2. Step 2: In a medium bowl, whisk the soft cheese, most of the lemon zest, lemon juice, 3 tablespoons icing sugar, and the remaining beaten egg together for about 1 minute until smooth and slightly thickened.
3. Step 3: Spoon the cheesecake mixture onto the center of the tart base, spreading it to the edge of the border with a palette knife or the back of a spoon. Dot teaspoonfuls of lemon curd on top, then 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, on its parchment, onto the preheated baking tray and bake for 20–25 minutes until the pastry is golden and crisp at the edges.
5. Step 5: Allow the tart to cool completely or until just warm. Dust with the remaining icing sugar and sprinkle over the rest of the lemon zest. Cut into rectangles and serve.

Tips & Variations

• For extra zest, add a teaspoon of lemon extract to the cheesecake mixture.
• Swap blueberries for raspberries or blackberries for a different berry flavor.
• If preferred, use low-fat cream cheese, but full-fat yields a creamier texture.
• Chill the prepared tart briefly before baking to help the edges stay crisp.

Storage

Store leftover tart covered in the refrigerator for up to 2 days. To enjoy, let it come to room temperature or warm gently in a low oven for a few minutes to revive the pastry’s crispness. This tart is best eaten fresh due to the puff pastry base.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

You can prepare the tart assembly in advance but bake it just before serving for the best texture and flavor. The puff pastry crust will be crispest when freshly baked.

Can I freeze the tart?

Freezing is not recommended as puff pastry tends to become soggy after thawing, which affects the texture and taste of the tart.

Lemon & Blueberry Cheesecake Tart Recipe

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★★★★★

5 from 95 reviews

• Author: Luna
• Total Time: 40 minutes
• Yield: 6–8 servings 1x

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Description

This delightful Lemon & Blueberry Cheesecake Tart features a crisp puff pastry base topped with a creamy, zesty lemon cheesecake filling swirled with tangy lemon curd and scattered with fresh blueberries. Baked until golden and served slightly warm or cooled, it’s a perfect balance of tartness and sweetness in every bite.

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Ingredients

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Pastry

• 320g sheet ready-rolled puff pastry
• 1 egg, beaten (for egg wash and filling)

Cheesecake Filling

• 225g full-fat soft cheese
• 2 lemons, zested and 1 juiced (zest divided)
• 4 tbsp icing sugar, sieved (divided)
• 3 tbsp lemon curd
• 100g blueberries

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Instructions

1. Prepare oven and pastry: Heat the oven to 200C/180C fan/gas mark 6 with a baking tray inside to heat up. Unravel the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all the way around. Brush a little beaten egg around the border, then set aside.
2. Make cheesecake mixture: In a medium bowl, whisk together the soft cheese, most of the lemon zest, all of the lemon juice, 3 tbsp of the icing sugar, and the remaining beaten egg for about one minute until smooth and slightly thickened.
3. Assemble the tart: Spoon the cheesecake mixture onto the center of the puff pastry base, spreading it within the scored border using a palette knife or back of a spoon. Dot teaspoonfuls of lemon curd over the top and gently swirl it into the cheesecake mixture with a knife or palette knife to create a marbled effect. Evenly scatter the blueberries on top.
4. Bake the tart: Carefully slide the tart with its baking parchment onto the hot baking tray inside the oven. Bake 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 with the reserved lemon zest. Cut into rectangles and serve.

Notes

• Use full-fat soft cheese for the creamiest filling and best texture.
• Ensure the baking tray is hot to help the pastry bake evenly and crisp up nicely.
• Be gentle when swirling the lemon curd to maintain pretty marbling patterns.
• The tart can be served slightly warm or cooled, depending on preference.
• Leftover tart keeps well refrigerated for up to 2 days; bring to room temperature before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: Lemon tart, Blueberry tart, Cheesecake tart, Puff pastry dessert, Lemon curd dessert