Blueberry lemon cheesecake tart

Ingredients

SHORTBREAD CRUST

• 1 cup (2 sticks) unsalted butter melted
• 1/2 cup granulated sugar plus more for sprinkling
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• the zest of one lemon divided
• 2 cups all-purpose flour

FILLING

• 8 ounces cream cheese softened to room temperature
• 2 large eggs
• 1 cup granulated sugar
• 1-5.3 ounce container lemon flavored Greek yogurt
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 3 cups blueberries fresh or frozen-- if using frozen, do not thaw

Instructions

1. Preheat the oven to 350°F. Line an 8" x 8" or 9" x 9" baking pan with foil. Leave an overhang on the sides. Set aside.

SHORTBREAD CRUST

1. Stir the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest together in a medium bowl. Add the flour and stir until combined.
2. Reserve 314 cup of the shortbread crust and place in the refrigerator or freezer until needed.
3. Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.

FILLING

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in eggs, scraping down the sides as necessary. Add sugar, yogurt, remaining lemon zest, lemon juice, and salt and beat again. Add flour and beat one more time until just combined. Gently fold in blueberries with a spoon or spatula.
2. Pour filling into prepared crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with coarse sugar, if desired.
3. Bake bars for 55-60 minutes minutes, or until a toothpick inserted in center comes out mostly clean. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.

Blueberry lemon cheesecake tart