Blueberry lemon cheesecake tart







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  :

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