Lemon Blueberry Cheesecake Tart

From The Eli’s Cheesecake Cookbook: Remarkable Recipes From a Chicago Legend, available here!

YIELD: 1 (9-INCH) FLUTED TART PAN / 12 SERVINGS

Blueberries-Poured-Onto-Lemon-CheesecakeOne of the many charity partners Eli’s Cheesecake is proud to work with is Top Box Foods, a nonprofit hunger relief program founded by Chris Kennedy, son of the late Robert F. Kennedy, and Chris’s wife, Sheila. By utilizing bulk purchasing power to get high-quality foods at a discount, Top Box is able to offer community residents the opportunity to purchase affordable fresh fruits, vegetables, and protein at monthly delivery locations throughout Chicago and Lake County. Eli’s has donated cheesecake and desserts to Top Box since the organization’s inception in 2012. When we asked Chris and Sheila to dream up their favorite cheesecake, they suggested Lemon Blueberry—a shout-out to the importance of the fresh fruit component in the Top Box deliveries.

  • 1. Prepare the Blueberry Compote (recipe follows). Follow the recipe as directed and store in the refrigerator until ready for use.
  • 2. Prepare the Brown Sugar Streusel (recipe follows). Follow the recipe as directed.
  • 3. Prepare the Lemon Batter (recipe follows). Follow the recipe as directed.
  • 4. Before serving, pour the Blueberry Compote on the center of the cake. Using the back of a wooden spoon or a silicone offset spatula, spread the compote evenly over the top of the cake, being careful not to spread over the cake’s edge.
  1. Slice the tart with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately.

 

Blueberry Compote

YIELD: 2 1/2 CUPS OR ENOUGH TO TOP 1 (9-INCH) CHEESECAKE

2 cups (15 ounces) fresh blueberries, rinsed, dried, and stems removed
1 recipe Quick Apricot Glaze (see recipe below), warmed

  1. Place the blueberries in a large mixing bowl and pour the warmed Quick Apricot Glaze over them. Mix well and set aside, covered, until ready to use.

 

Quick Apricot Glaze

YIELD: ENOUGH TO COVER 1 (9-INCH) CHEESECAKE

8 ounces apricot jam
2 tablespoons water

  1. Combine the apricot jam and water in a small saucepan over medium heat. Cook for 2 to 3 minutes, until the jam begins to loosen. Remove from the heat.
  2. Using a mesh strainer to filter out any larger pieces of the apricot, transfer the mixture into a small bowl. Cover and refrigerate.

 

Brown Sugar Streusel

YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE CRUST, 2 (8- AND 9-INCH) BOTTOM CRUSTS, 4 (6-INCH) BOTTOM CRUSTS, 6 (4-INCH) BOTTOM CRUSTS (SEE SABAYON RECIPE ON P. 104), 1 (9-INCH) FLUTED TART CRUST WITH CRUST UP THE SIDES

1 cup all-purpose flour
1/2 cup light brown sugar
5 tablespoons cold unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

  1. Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cinnamon, and salt. Beat on low speed until well combined. Using a pastry blender or fork, cut in the butter until the mixture is crumbly. Be careful not to overmix.Grease the pan(s). Press the mixture into the bottom of the pan(s). To set the crust, bake for 5 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.

 

Lemon BatterLemonZestSteps

YIELD: 1 (9-INCH × 1-INCH) ROUND TART PAN / 12 SERVINGS

1 1/2 (8-ounce) packages cream cheese, room temperature
1 tablespoon lemon zest
1/2 cup granulated sugar, divided
1/2 teaspoon vanilla extract
2 large whole eggs, room temperature

  1. Preheat the oven to 300°F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1 to 2 minutes, until it is smooth. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
  2. Place the lemon zest on a clean cutting board and sprinkle 1 tablespoon of the granulated sugar over it. Work the sugar into the zest using a spatula or the back of a spoon. Add the sugared zest to the bowl of the stand mixer and beat on low speed for 1 minute, until just combined. Add the remaining sugar and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is completely blended. Slowly add the eggs to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 minute, until the mixture is fully incorporated. Fill the fluted tart pan with the Lemon batter. Place the fluted tart pan in the center of the oven, directly on the middle shelf. Bake for 20 to 25 minutes, until the cake is slightly firm to the touch (this is a shallow cake, so it shouldn’t jiggle much). Remove from the oven and set aside to cool to room temperature, about 1 hour. Refrigerate for 4 hours or overnight to completely set before serving.