Lemon Blueberry Cheesecake Tart

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

1. Prepare the Brown Sugar Streusel crust. Follow the recipe as directed and set aside.

Prepare the Lemon Cheesecake Batter:

2. 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.
3. 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.
4. 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.
5. 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.
6. Preheat the oven to 300°F. Fill the fluted tart pan with the Lemon batter.
7. 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.
8. Refrigerate for 4 hours or overnight to completely set before serving.

9. While cheesecake is cooling, prepare the Blueberry Compote.  Follow the recipe as directed and chill before use.

10. 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.
11. Slice the tart with a thin, non-serrated knife that is dipped in hot water and wiped dry after each slice. Enjoy!