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Blueberry Cheesecake Tart

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Makes: 8 servings

Ingredients:
  • TOPPING
  • 2 cups fresh blueberries
  • 34 cup blueberry beer
  • 2 tablespoons granulated sugar
  • CRUST
  • 112 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 14 teaspoon salt
  • ¾ cup (1½ sticks) cold unsalted butter, cut into small pieces
  • 2 tablespoons blueberry beer
  • FILLING & ASSEMBLY
  • 1 8-ounce package cream cheese
  • 12 cup granulated sugar
  • 14 cup Greek yogurt or sour cream
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 425 degrees F.

2. Make the topping: In a medium saucepan, combine the blueberries, beer and sugar. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until thickened to about 1 ½  cups, about 20 minutes. Cool to room temperature, then chill until cold. 

3. Make the crust: In the bowl of a food processor, pulse together the flour, sugar and salt. With the motor running, add a few pieces of butter at a time, then add the beer. Process until the dough just comes together. Press in the bottom of a 9-inch springform pan, pushing crust about 1 inch up the sides of the pan. Use a fork to prick the crust all over, then bake until just golden, about 14 minutes. Let cool.

4. Make the filling: In a medium bowl, beat the cream cheese, sugar, yogurt and vanilla until smooth.

5. Assemble the pie: When the crust and sauce are cool, scrape the cream cheese filling into crust and spread evenly, going up the sides to the top edges, forming a well for the blueberry topping. Pour the blueberry mixture on top and spread evenly.

**Pair it: A dry Irish stout has lactic sweetness that plays perfectly with the cheesecake.


 

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