I was looking for an impressive tart that wasn't overly sweet and maybe even slightly healthy. Tyler Florence's lemon blueberry cheesecake bars looked like they may be adaptable to a tart pan so I gave it a whirl. It turned out beautifully, and the combination of the buttery, crumbly crust with the sweet-tart blueberries and lemon flavor made it a special dessert.

Blueberry Lemon Cheesecake Tart

Adapted from:

http://www.foodnetwork.com/recipes/tyler-florence/lemon-blueberry-cheesecake-bars-recipe/index.html

Ingredients

For the base:

Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

For the filling:

16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

Directions

For the base:

Preheat oven to 325 degrees F.

Grease a 9-inch fluted tart pan (with removable bottom) with butter. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.

Bake in the oven for 35-40 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove fluted tart ring, dust with powdered sugar, and slice into wedges.