Wild Blueberry Cheesecake Tart with Nut Crust
For the crust:
- 4 ounces melted butter
- ¾ cup walnuts (or almonds, or pecans)
- 1½ cups all -purpose flour
- ½ cup sugar
For the filling:
- 1 cup frozen Wild Blueberries
- 12 ounces cream cheese, softened
- 3 large eggs
- ¾ cup sugar
- 1½ teaspoons vanilla
For the crust: In the bowl of a food processor, grind nuts until the consistency of sawdust. Add sugar and pulse to mix. Add flour and mix thoroughly. Add the melted butter through the food chute and pulse until thoroughly blended. Place nut mixture in a 15″ springform tart pan.
Preheat oven to 300° F
For the filling: Beat eggs until thick and lemon colored. Beat in the sugar, cream cheese and vanilla until smooth. Pour over crumb mixture. Sprinkle 1 cup frozen Wild Blueberries on top of cheese mixture. Place tart pan on a baking sheet. Bake for 35 to 40 minutes until the filling is set.
Remove from oven and let cool. Serve with whipped cream if desired. Serves 10
406 calories, 37g carbohydrate, 8g protein, 27g fat, 126mg cholesterol, .5g trans fat, 186mg sodium, 2g fiber
Wild Blue is Good for You!