This simple cheesecake can also be made with the salted caramel if you want.
- 1 pound (500 grams) cream cheese, at room temperature
- 3/4 cup sugar
- 1/2 cup sour cream
- 1 egg
- 1 vanilla bean (seeds only) or
- 1 teaspoon vanilla extract
- 1 9-inch sweet pastry tart shell, pre-baked
- 1/3 cup red currant jelly
- 2 cups blueberries
Preheat oven to 350 F.
Add cream cheese to a stand mixer with the paddle attachment and cream until smooth. Slowly add sugar and blend until smooth. Blend in sour cream, then egg and finally vanilla. Mix on medium speed until creamy and smooth, scraping sides as needed.
Pour filling into tart shell and bake for 20 to 25 minutes or until slightly puffed but not browned or cracked. Let cool completely.
Combine jelly and 1/2 cup blueberries in a small pot over medium heat and cook, stirring, until jelly has liquefied. Remove from heat, add remaining 1 1/2 cups blueberries and stir to combine. Spread berries over tart in a single layer and drizzle with juices. Makes 1 large tart.