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Creamy Blackberry Cheesecake Tart

Creamy flan-like Cheesecake Tart with Blackberries by LettheBakingBeginBlog.com

  • Creamy flan-like Cheesecake Tart with Blackberries.

Seems like yesterday it was Christmas, but it’s February already and that means Valentine’s Day! A holiday couples don’t mind and single people hate. I myself don’t particularly care for all these man-made holidays that are forced onto us by the consumer industry, but hey, if it means that I get to eat this cheesecake, why not celebrate? When we eat out or make food for Valentine’s we go for something that doesn’t feel heavy but still gives you the feeling of a grand finale to your dinner. This cheesecake is it! IT’s velvety smooth, almost like Crème Brule, but with the cheesecake flavor, I think you should give it a try and scroll down to the bottom for the close up of the cut 🙂 Creamy flan-like Cheesecake Tart with Blackberries by LettheBakingBeginBlog.com

I have been looking for a recipe like this for quite some time. I knew what the basic components of this cheesecake would have to be to give it this texture but never had the time to actually experiment with the proportions of the ingredients. Good thing I found this cheesecake on Pinterest, because its exactly what I wanted!

Tart Base

Make 2 tarts and some

Ingredients:

  • sticks butter
  • sugar
  • egg yolk
  • egg white
  • flour
  • vanilla extract

Filling for one 9 inch tart:

  • cream cheese, room temperature
  • Greek Yogurt or Sour cream
  • sugar
  • egg, large, whisked
  • vanilla extract Dash of Salt
  • blackberries, cut in half Topping
  • sour cream
  • sugar

Also:

  • Tart or cake mold

So here’s how you make it:

  • Cream the butter and sugar together.
  • Add 1 and 1 tablespoon of egg white and cream together again
  • Add flour and mix for 10-15 seconds on low speed.

  • Add 1 tablespoon vanilla extract.
  • Mix together until it comes together.
  • Bring the dough together into a ball.
  • Place on top of parchment paper and flatten into a disk.

  • Cover with another piece of parchment paper and roll out to 1/4 inch thickness.
  • If not planning to use right away, roll it as is onto an empty paper towel roll and refrigerate or freeze until ready to use, wrapping in cling wrap well.
  • Otherwise, remove the top layer of the parchment paper, carefully unroll into the mold and press against the sides to make it look like the picture below.
  • Prick with a fork every couple of inches.
  • Blind bake for 15 minutes at 300F. Allow to cool.

  • With a mixer, cream together room temperature cream cheese, sugar, sour cream or Greek Yogurt and vanilla extract until smooth.
  • Add 1 whisked egg.
  • Whisk together again.
  • Place blackberries cut side up all along the base of the tart.
  • Spoon the cheesecake mixture on top, trying not to disturb the berries too much. Smooth it out.

  • Bake at 325F for 30-35 minutes or until top is no longer shiny and the filling jiggles only slightly when shaken. Remove from oven and allow to cool to room temperature. Whisk together 1/2 cup sour cream and 2 tablespoons sugar until smooth.
  • Pour on top of the cheesecake and smooth it out.
  • Cover and refrigerate for at least 3-4 hours before serving, even better overnight.
  • Serve cold.

Creamy flan-like Cheesecake Tart with Blackberries by LettheBakingBeginBlog.com

More Tart recipes to try:

 

Creamy Blackberry Cheesecake Tart

0 from 0 votes

A crunchy tart base with a creamy and sweet cheesecake filling loaded with fresh blackberries!

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: American
Keyword: tartlet recipe
Prep Time: 16 minutes
Cook Time: 40 minutes
Total Time: 56 minutes
Servings: 1 9inch Tart

Ingredients

Tart Base

filling-

  • 1 8 oz packet of cream cheese
  • 1/3 cup Greek Yogurt or Sour cream
  • 1/3 cup sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • Dash of Salt
  • 2 cups blackberries cut in half

Topping

  • 1/2 cup sour cream
  • 2 Tbsp sugar

Instructions

Make the crust

  1. Cream 2 sticks butter and 1/2 cup sugar together.

  2. Add 1 and 1 tablespoon of egg white and cream together again

  3. Add 2.5 cups flour and mix for 10-15 seconds on low speed.

  4. Add 1 tablespoon vanilla extract.

  5. Mix together until it comes together.
  6. Bring the dough together into a ball.
  7. Place on top of parchment paper and flatten into a disk.
  8. Cover with another piece of parchment paper and roll out to 1/4 inch thickness.
  9. If not planning to use right away, roll it as is onto an empty paper towel roll and refrigerate or freeze until ready to use, wrapping in cling wrap well.
  10. Otherwise, remove the top layer of the parchment paper, carefully unroll into the mold and press against the sides to make it look like the picture below, saving the rest of the dough for another time.
  11. Prick with a fork every couple of inches.
  12. Blind bake for 15 minutes at 300°F.

  13. Allow to cool completely.

Make the cheesecake

  1. With a mixer, cream together 1 pack room temperature cream cheese, 1/4 cup sugar, 1/3 cup sour cream or Greek Yogurt and 1 tsp vanilla extract until smooth.

  2. Add 1 whisked egg.

  3. Whisk together again.
  4. Place blackberries cut side up all along the base of the tart.
  5. Spoon the cheesecake mixture on top, trying not to disturb the berries too much. Smooth it out.
  6. Bake at 325°F for 30-35 minutes or until top is no longer shiny and the filling jiggles only slightly when shaken. Remove from oven and allow to cool to room temperature.

Make the topping

  1. Whisk together 1/2 cup sour cream and 2 tablespoons sugar until smooth.

  2. Pour on top of the cheesecake and smooth it out.
  3. Cover and refrigerate for at least 3-4 hours before serving, even better overnight.
  4. Decorate any way you wish, or sprinkle sprinkles around the edges of the tart.
  5. Serve cold.
Nutrition Facts
Creamy Blackberry Cheesecake Tart
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Dina

    Looks so delicious. What do you mean by blind baking??

    · Reply
    • It refers to pre-baking the tart without the filling.

      · Reply
  • Bev Allen-Weitzner

    It looks beautiful! What did you use as the (red) garnish?

    · Reply
    • Thanks! It’s just heart shaped sprinkles:)

      · Reply
      • Bev Allen-Weitzner

        Wow! They look very exotic for some reason! 🙂

        · Reply
  • Natasha (@NatashasKitchen)

    Those pictures making me drool all over my keyboard :). Great post Marina.

    · Reply
  • Pam

    I looove the fact that you use greek yogurt instead of heavy cream..
    I have one question, unfortunately completely not related to this yummy dessert..
    I was wondering how did you make the printable/downloadable recipe on your blog? I am looking into making it on my blog but i dont find too many helpful ideas online..
    I would be so grateful if you could help me out..

    · Reply
    • Thanks Pam!
      I used a “Ziplist” plug in. You download it and then fill the recipe within the box. It frames and makes it pretty 🙂

      · Reply
  • Chels

    This looks delicious! I love tarts and I don’t make them often enough.

    · Reply
  • Natasha

    Hi thanks so much for this recipe. Can’t wait to make it. I love the step by step pictures. It’s so helpful. Amazing blog!

    · Reply
    • Thanks Natasha! So many of you have been asking that I just had to)))

      · Reply
  • Julia@Vikalinka

    Yum!! What a lovely dessert and photos! It does look very light and delicate. 🙂 Happy Valentine’s Day!

    · Reply
    • Thanks Julia, yes it’s very smooth 🙂

      · Reply
  • yana

    Beautiful pictures!!! Will def try to make!!!!

    · Reply
    • Thanks Yana! Do come back and tell me how it went once you do 🙂

      · Reply

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