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Layered Blueberry Cream Cheese Tart with Apricot Glaze


Bottom Crust
2 cups shortbread crumbs
1/3 cup unsalted butter
3 tablespoons sugar
Cheesecake Layer
1 pound cream cheese
2 eggs
1 can sweetened condensed milk
1 teaspoon vanilla
1 tablespoon fresh lemon juice
2 tablespoons flour
pinch salt
Sour Cream Layer
2 cups sour cream
3 eggs
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon vanilla
Topping: 1 pint blueberries 1/2 cup apricot jam - warmed


Preheat oven to 350 F. Ready a 9-inch spring form pan or deep tart pan.

In a food processor, mix up the shortbread crumbs, butter and sugar to make a moist crumb mixture. Pat into the spring form pan. For the cheesecake layer, in the food processor (no need to wash it) blend ingredients for first layer until smooth. Pour onto crust. Place pan on a baking sheet and bake for 20 minutes. Meanwhile, in the food processor (no need to rinse) blend sour cream, eggs, sugar, flour and vanilla until smooth (a few seconds). After first layer has baked, remove cake from oven and pour on second layer. Return cake to oven and bake until set (additional 20 to 28 minutes).

Refrigerate 2 hours and then place berries on top. Glaze with apricot jam and refrigerate 6 hours or overnight. Chill again before serving.


A light spring cheesecake in a shortbread crust that works as a dessert or a special brunch offering.