BONUS Recipe of the Week: Blueberry Cheesecake Tart

I always see recipes online for beautiful tarts, but I've never had a tart pan to make them. Well... I finally bought one and just had to use it right away. I didn't have any fruit on hand to make a proper tart, but I did have the makings for a cheesecake, so... I compromised. It turned out to be too yummy for words. I had to wing the recipe because I couldn't find one online for a cheesecake tart, but for once it came out better than I'd imagined. I also put in a swirl of my own homemade blueberry sauce from berries I picked and canned last summer. Enjoy!

Sarah's Blue Cheese Tart

8 oz. Whipped Cream Cheese
1/4 cup sour cream
1/4 cup granulated sugar
1 egg, beaten
1 tsp vanilla extract
1 Tbsp lemon juice
4-6 Tbsp fruit sauce/jam (optional)

6 graham crackers
4 Tbsp butter, melted
2 Tbsp brown sugar


Preheat your oven to 425 degrees F. Place your graham crackers in a sandwich bag and smash the heck out of them until they are all crumbled and powdery. Put these into a small bowl and mix in butter and brown sugar until combined. Press mixture into your tart pan. There should be enough to cover the bottom and go up the sides just a bit. Place in the oven and back for approximately 10 minutes or until nicely browned. Take out to cool, set aside.

For the pie filling, mix together cream cheese, sour cream, sugar, egg, vanilla, and lemon juice until well combined and you don't see any lumps. Pour mixture into pie shell.

Now, you could just be finished here if you like your cheesecake plain. This recipe is sweet enough on it's own not to need the fruit if you don't want it. Or, you could spoon some sliced strawberries over the top when you're done. It's up to you. I happened to have some homemade blueberry sauce on hand, so that's what I used. I spooned about 4 dollops on top of the cream cheese mixture, then I took a fork and swirled it about a bit to make a nice pattern.

Bake uncovered for approximately 15-18 minutes or until the top is just starting to brown. When you take the tart out there should not be much jiggle to it and you should be able to touch the top without getting a gooey finger. If that is not the case, pop it back in the over for 3-5 minutes. Let the tart cool for at least 10 minutes before removing edge of tart pan. Voila! Your cheesecake is ready to eat. Garnish as you please and enjoy!