Blueberry Cheesecake Tart

This recipe is from the Ladies' Home Journal Vol 4, 2010

• Ready In: 3 hrs 20 mins
• Yields: 1 tart

Ingredients

• 2  cups  finely crushed graham cracker crumbs
• 3  tablespoons sugar
• 2⁄3 cup sugar
• 6  tablespoons unsalted butter, melted
• 12  ounces cream cheese, softened (1 1/2 packages)
• 4  teaspoons lemon juice
• 1⁄2 cup heavy cream
• 1⁄4 teaspoon vanilla extract
• 2  cups blueberries
•  honey (optional)

Directions

1. Heat oven to 375°F.
2. For the crust, stir together graham cracker crumbs, 3 tablespoons sugar and melted butter until completely combined. Press mixture into a 9-inch tart pan with removable bottom and place on a rimmed baking sheet; bake until crust is fragrant and golden brown, 10 to 12 minutes; remove from oven and let cool.
3. For the filling, combine cream cheese, lemon juice and 2/3 cups sugar in a mixing bowl and beat until smooth. In a separate bowl, whip cream and vanilla to soft peaks, then gently stir into cream cheese mixture until completely combined. Transfer filling into cooled crust, loosely cover and chill 3 hours or up to a day.
4. To serve, remove the tart ring and slide a spatula under tart to release it from the pan base. Transfer tart to a serving platter and scatter berries on top. Brush berries with heated honey, if desired.