Blueberry lemon cheesecake tart

There are days when I would love to have you all over. Ask you what your favorite thing about Shaken Together is, what you would like to see more of, what you would like to see less of. Chat about kids and cats and Pinterest and the royal baby. I would serve us tea with lemon and a slice of this delicious Blueberry Lemon Cheesecake Tart. Okay, maybe two slices. And then I would pack up the leftovers for you to take home. Because otherwise I would eat every. last. bite.
I’ll admit it. I have been on a puff pastry bender. First a decadent {and SUPER easy} Chocolate Nutella Tart. And then whimsical Cookie Butter Pinwheels. But no-oo-ooo. That wasn’t enough. More puff pastry! Must puff pastry all the things! {And I haven’t even started to make savory recipes yet!}
But seriously, I don’t know that I’ll ever go without a box of puff pastry in my freezer. It is just so perfect to have on hand. After a little time to thaw, you can top the pastry sheets with jam or preserves and fresh fruit, peanut butter, Nutella or any sort of sweet spread and then pop it in the oven to work that puff pastry magic.
In our case today, top puff pastry sheets with a lemony cheesecake filling and fresh blueberries for breakfast, brunch or dessert!

Blueberry lemon cheesecake tart

Ingredients

SHORTBREAD CRUST

• 1 cup (2 sticks) unsalted butter melted
• 1/2 cup granulated sugar plus more for sprinkling
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• the zest of one lemon divided
• 2 cups all-purpose flour

FILLING

• 8 ounces cream cheese softened to room temperature
• 2 large eggs
• 1 cup granulated sugar
• 1-5.3 ounce container lemon flavored Greek yogurt
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 3 cups blueberries fresh or frozen– if using frozen, do not thaw

Instructions

1. Preheat the oven to 350°F. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides. Set aside.

SHORTBREAD CRUST

1. Stir the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest together in a medium bowl. Add the flour and stir until combined.
2. Reserve 314 cup of the shortbread crust and place in the refrigerator or freezer until needed.
3. Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.

FILLING

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in eggs, scraping down the sides as necessary. Add sugar, yogurt, remaining lemon zest, lemon juice, and salt and beat again. Add flour and beat one more time until just combined. Gently fold in blueberries with a spoon or spatula.
2. Pour filling into prepared crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with coarse sugar, if desired.
3. Bake bars for 55-60 minutes minutes, or until a toothpick inserted in center comes out mostly clean. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.

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