Cheesecake Tart with Fresh Blueberries
Apr
Working with a stand mixer fitted with a paddle attachment, beat the cream cheese at medium speed until creamy (about 3 Minutes). Add the sugar and salt and continue to beet for another 3 Minutes until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed and add the sour cream and heavy cream.
Pour the batter into your prepared tart shell. You will likely have leftover, you can either freeze the batter, or bake the rest of in individual ramekins or souffle molds.
Bake at 315 degrees for about an hour. The cheesecake should look set, but not cracking. Remember to rotate your pan every 15 Minutes.
When done let the cheesecake cool on a cooling rack to room temperature. At this point it must be refrigerated for at least 4 hours.
When it is time to serve, put your blueberries into a mixing bowl. In a small saucepan, take your jelly and add 1 Tbsp water. While stirring, cook for 2 Minutes over a low heat- until smooth and entirely mixed together. Pour half of the mixture over your blueberries. With a spoon (or your hand), gently coat all the blueberries with your mixture. Mound the berries on top of your chilled cheesecake.
Must be refrigerated.
Without the blueberries this tart can be frozen for 1 month.