Whether you're looking for an elegant dessert to impress guests or a wholesome indulgence to treat yourself, this Blackberry Cheesecake Tart delivers on every level. A nutty, crumbly HTB crust serves as the gluten-free foundation for a silky cheesecake filling swirled with a bright, jammy blackberry reduction. Rich in polyphenols and full of bold flavor, this tart is as nourishing as it is beautiful. This is the perfect recipe for those fresh blackberries harvested from your garden.
Yield: 8–10 servings
Prep & Bake Time: Approximately 1 hour, plus 4 hours chilling time
INGREDIENTS FOR THE GLUTEN-FREE HTB CRUST
- 1 ¼ cups Himalayan Tartary Buckwheat Flour
- ¼ cup raw turbinado sugar(can use coconut sugar 1:1 swap)
- 2 tablespoons HTB Sprout Powder
- ½ tsp ground cinnamon
- ½ tsp ground clove
- ¼ tsp fine sea salt (omit if using salted butter)
- 1 stick (½ cup) unsalted or salted butter, softened at room temp
INGREDIENTS FOR THE BLACKBERRY REDUCTION
- 1 ¼ cups blackberries
- 3 tablespoons raw turbinado sugar (can use coconut sugar 1:1 swap)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- ½ tablespoon cornstarch
- ¼ cup warm water
INGREDIENTS FOR THE CHEESECAKE FILLING
- 8 oz cream cheese
- ¼ cup granulated sugar (can use coconut sugar 1:1 swap)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon of lemon juice
PREP NOTE: BAKING WITH HUMIDITY
Place a separate pan filled with a small amount of water on the rack below the tart while baking. This adds gentle humidity to the oven and helps the cheesecake bake evenly without cracking.
METHOD
- Preheat oven to 350°F. Lightly grease a 9-inch tart pan with coconut oil.
- Make the crust: Combine all crust ingredients in a bowl and mix by hand until you have a crumbly, sandy mixture.
- Press the crust mixture into the tart pan. Use a second round pan, if you have one, to press the mixture until it is flat and compact.
- Bake the crust for 15 minutes, or until lightly browned. Remove and allow to cool completely — the crust will firm up as it cools.
- Make the blackberry reduction: Add blackberries, lemon zest, lemon juice, water, and sugar to a small saucepan over medium heat. Cook down for approximately 15 minutes, stirring occasionally, until the mixture has reduced and has begun to thicken, you can tell it's ready if it starts to coat the spoon. During the last 5 minutes add the corn starch and continue cooking on low heat stirring periodically until the reduction is thick and jammy. Remove from heat and allow to cool slightly.
- Make the cheesecake filling: Combine cream cheese, sugar, eggs, lemon juice, and vanilla extract in a blender. Pulse until mixture is fully smooth — be careful not to over mix. Tap the blender firmly on the counter a few times to release air bubbles.
- Pour the cheesecake filling into the cooled crust. Spoon the slightly cooled blackberry reduction over the top of the cheesecake mixture and swirl gently with a fork, but do do not fully incorporate. The berries are left whole in the reduction for added fiber and texture, and will naturally settle to the bottom of the cheesecake filling making a nice layered tart.
- Place the tart in the oven with a water-filled pan on the rack below. Bake for 20 minutes, checking at the 15-minute mark. When ready, the edges should be set and the center may have a slight jiggle — that's okay.
- Remove from oven and let cool to room temperature. Refrigerate for a minimum of 4 hours before slicing and serving, to allow the filling to fully set.
- Optional to top with fresh blackberries, or whipped cream.
