⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 45 minutes

Total Time: 75 minutes

🍽 Ingredients

• 1 ½ cups All-purpose flour
• ½ cup Powdered sugar
• ¾ cup (1 ½ sticks) Cold unsalted butter
• 2 Large egg yolks
• 1 teaspoon Vanilla extract
• 16 ounces (2 cups) Cream cheese
• 1 cup Granulated sugar
• 2 Large eggs
• 2 cups Fresh blueberries
• 2 tablespoons All-purpose flour (for blueberries)

📖 Instructions

1. Preheat oven to 350°F (175°C). Prepare your 9-inch tart pan by greasing it lightly and dusting it with flour (or using parchment paper). This step is important for easy release later.
2. Make the shortbread crust: Combine 1 ½ cups of all-purpose flour, ½ cup powdered sugar, and a pinch of salt in a medium bowl. Cut in ¾ cup (1 ½ sticks) of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 2 large egg yolks and 1 teaspoon vanilla extract. Mix until the dough just comes together; do not overmix. The dough should be slightly crumbly.
3. Press the dough into the prepared pan: Press the dough evenly into the bottom and up the sides of the tart pan. Use the bottom of a measuring cup or your fingers to ensure an even layer. Trim any excess dough. Poke the bottom of the crust with a fork several times to prevent bubbling during baking.
4. Blind bake the crust: This is a crucial step for a crisp crust! Line the crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15-20 minutes, until the edges are lightly golden. Remove the weights and parchment paper and bake for another 5-7 minutes, until lightly golden brown. Set aside to cool completely.
5. Make the cheesecake filling: In a large bowl, beat 16 ounces (2 cups) of cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup of granulated sugar, beating until combined. Beat in 2 large eggs one at a time, mixing until fully incorporated. Stir in 1 teaspoon vanilla extract.
6. Gently fold in the blueberries: In a separate bowl, gently toss 2 cups of fresh blueberries (or 1 1/2 cups thawed frozen) with 2 tablespoons of all-purpose flour. This will help prevent them from sinking to the bottom. Gently fold the blueberries into the cream cheese mixture. Try not to overmix! I tend to mix until just combined so as not to overwork the mixture. This prevents cracking of the cheesecake later. If the batter looks curdled, you likely overmixed it a bit. Just continue and hope for the best.
7. Pour the filling into the crust: Carefully pour the cheesecake filling into the cooled crust. Spread it evenly. You might want to get creative here and create a swirly effect with the blueberry mixture. So artistic!
8. Bake the tart: Bake for 40-45 minutes, or until the center is set (it should jiggle only slightly). Note: The top of the filling might slightly crack and even sink a bit, that is normal. I mean, it's still yummy, right?
9. Cool the tart: Let the tart cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely. I know, patience is tough, but it will be worth it! (This usually requires patience, but the wait is always worth it.)
10. Release and serve: Once chilled, carefully run a thin knife around the edges of the tart to loosen it from the pan. Remove the sides of the pan and transfer the tart to a serving plate. Garnish with fresh blueberries if desired! Then, get ready to receive tons of compliments! This is my favorite part!

📝 Notes

• Make sure your butter is cold for the crust. This helps create a flaky texture.
• Don't overmix the cheesecake filling; this can lead to a tough texture.
• The tart is best served chilled. Refrigerate for at least 4 hours before serving.
• You can also make this in a springform pan, instead of a tart pan