Cheesecake Tart with Blueberry Curd and Cookie Crust

Blueberry season has arrived! I saw a sale on blueberries at one of the local markets and I was sure  it would be the tiny baskets of unappealing berries, (from somewhere in South America) that have been available all winter. I was delighted when I saw the pint-size containers and when I took a closer look and saw the plump, beautiful berries with a South Carolina origin, I knew I’d be concocting something blueberry this weekend. This cheesecake recipe from Fine Cooking had caught my eye several weeks ago and I decided today was the perfect time to try it out.  Of course I had to use my blueberries, so I  made a blueberry curd in place of the cherry preserves that the recipe called for. One other switch I made was in the crust and used Pecan Sandies instead of the chocolate wafers in the original recipe.
Did you know that you can make a curd from just about any type of fruit? Many people are familiar with lemon or possibly even lime curd but how about raspberrytangerine, even passion fruit or mango curd? Curds are delicious spread on toast or English muffins, pooled under a slice of pound cake, in your morning yogurt, drizzled over a scoop of vanilla ice cream……… the possibilities go on and on! With fabulous, fresh summer fruits just posed to burst forth, have some fun and  let your imagination carry you away! The technique is not difficult; cook the berries for a few minutes to soften, strain the cooked berries, add sugar, butter and egg yolks and finish by simmering until thickened.
Sorry, let me get back to the tart! As a foodie, I do tend to get a bit carried away when speaking in “Culinary” (I”ll bet you didn’t know that was a language)! I served this tart to guests and they gave a unanimous thumbs up. Personally, I think this might be in my top five favorite desserts! The tart itself is light (sorry, not in calories!), not too sweet and the blueberry curd is a perfect partner. The Pecan Sandie cookie crust is fantastic and is a delicious alternative to the traditional cheesecake graham cracker crust. I had some fun making the whimsical looking heart designs on the top but you could just do a swirl with a bit of the blueberry curd or leave the tart plain and serve with the delicious curd spooned over the top. Either way, I think this might just become one of your favorite desserts too!
A few fun facts about blueberries:
  1. It’s the number one fruit when it comes to antioxidants.
  2. Neutralizes free radicals which can cause cancer.
  3. Aids in reducing belly fat. (really!? – I might have to go back for more!)
  4. Helps promote urinary tract health.
  5. Botanists estimate  that blueberries have been around for 13,000 years!
  6. A single bush can produce 6000 blueberries!
  7. Blueberries get their beautiful purple/blue color from Anthocyanidins.
  8. Pilots of the British Royal Airforce consumed blueberries to improve their night vision during World War II.
Information compiled from Blueberries of the South and Bowerman Blueberries.
Cheesecake Tart with Blueberry Curd and Cookie Crust 
12 ounces Pecan Sandies Shortbread Cookies, finely crushed (they usually come in a 16 ounce package)
2 tablespoons butter, melted
blueberry curd, see recipe
16 ounces cream cheese, softened
½ cup sugar
½ cup sour cream
2 tablespoon all-purpose flour
1 tablespoon pure vanilla extract
½ teaspoon salt
3 large eggs
1. Preheat oven to 350. In a small bowl, mix the crushed cookies with the melted butter and toss with your fingers until evenly moistened. Transfer the crumbs to an 11-inch fluted tart pan with a removable bottom. With your fingers, gently pack the crumbs into the bottom and up the sides to form the crust.
2. In a stand mixer fitted with the paddle attachment, beat the cream cheese and the sugar on medium-high speed until the mixture is smooth and fluffy, about 3 minutes. Add the sour cream, flour, vanilla, and salt and beat until well combined, about 1 minute more. Add the eggs one at time, beating until just combined, about 15 seconds for each egg (do not overbeat).
3. Pour the batter into the crust and distribute evenly. Dot the batter with the blueberry curd, if desired, and gently drag a butter knife through the filling to form decorative swirls.
4. Bake until the tart is just set but still slightly moist in the center, 24 to 28 minutes. Cool on a wire rack. Refrigerate for at least 4 hours. Serve at room temperature drizzled with a bit more curd and a dollop of whipped cream.
Adapted from Fine Cooking
Blueberry Curd 
1 pint fresh blueberries
3 tablespoons water
½ cup sugar
4 tablespoons butter, softened
2 tablespoons lemon juice
3 egg yolks, from large eggs
pinch salt1. Place blueberries and water in a medium saucepan. Bring to a simmer and cook for about 5 minutes until blueberries are softened. Remove from heat and smash berries with spoon, then strain thru a fine strainer,  press on blueberries with the back of a spoon to extract as much juice as possible, discard solids.

2. In a clean pan, mix sugar and softened butter. Add egg yolks and mix until combined, then stir in blueberry liquid, lemon juice and salt. Cook over medium heat for about 5 minutes or until thickened. Let cool. If too thick, add a bit of water.

ENJOY with toast, English muffins, pound cake, as a cake filling, in yogurt, on oatmeal,….

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9 thoughts on “Cheesecake Tart with Blueberry Curd and Cookie Crust”

  • I made this for my son’s birthday since he is a cheesecake lover. It’s the first cheesecake I’ve made that wasn’t dry or cloyingly rich. It was a hit. The blueberry curd was a perfect fruit for the cheesecake. This could become a tradition. Thank you.

    • Oh, I had forgotten about this yummy tart. I’m so happy you enjoyed it and thanks so much for taking the time to leave a comment!

  • I made this last week & it was really good! I doubled the curd recipe because I love curds & had lots of blueberries. Check my blog to see what I did with the “leftover” blueberries…

  • This is gorgeous! I am going to try this for my husband. If it tastes half as good as it looks you have a real winner of your hands. Have a great afternoon. Blessings…Mary

  • Oh, cranberry curd sounds awesome! And I bet it would be such a beautiful color, I don’t want to rush the summer season but it will be fun to look forward to the fall to make cranberry curd!

  • Can’t wait to hear how yours turns out! Let me know and I will pass it on, thanks Paula. You do have to try the cookie crust, it is a winner!

  • I LOVE LOVE LOVE curds!! I just glanced at a recipe for cranberry curd that I cut out a few months ago, and I can’t wait for it to be cranberry season!! I have never thought about blueberry curd but you’re right- you can make curd out of anything!! Fine Cooking is my favorite magazine, glad you think so, too!! I bet Pecan Sandies make the most delicious shortbread crust!

  • My eyes went straight to the blueberry curd. I can’t wait to give it a whirl in my blender and then the microwave. I’ve done it with all the citrus and read about doing other fruits but this is the first official recipe I’ve seen. I bet it would be awesome with yogurt. And cheesecake with a cookie crust? That would definitely be tempting.

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