Baked Cheese Tart with Blueberries and Mango – Gluten-free version
A thin cookie crust, a baked cheese layer with purple swirls of blueberries, and fresh mango cubes on top. It's lower than a regular cheesecake, so it sets faster. Gluten-free version: Gluten-free biscuits.
Grind the gluten-free biscuits into fine crumbs in a food processor.
Food processor
2
Add the butter (melted) and mix well.
3
Press the mixture into the bottom and up the sides of a 26 cm tart pan with a removable bottom pan.
Tart / pie panRefrigerator
To assemble
4
Preheat the oven to 170°C (340°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Bake the base in the pan 10 minutes.
OvenBaking pan
6
In a small pot, crush 3 oz of the blueberries with the water and cook 4 minutes, until you get a thick sauce. Let cool.
StoveSmall saucepan
7
With a wooden spoon, mix the cheese with the sugar until smooth, and add the sour cream, eggs, vanilla and lemon juice. Don't whip, so the cheese doesn't fill with air and crack.
Wooden spoonBowl
8
Pour the mixture over the hot base in the pan, drop teaspoons of the blueberry sauce on top and drag a toothpick through them to make lines.
Baking pan
9
Bake 25–30 minutes, until the edges are set and the center just wobbles slightly.
⚙ BakingOvenBaking pan
💡Run a knife around the edges halfway through baking and again when it comes out of the oven: the cake shrinks as it cools, and edges that stick make it crack.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10
Turn off the oven, open the door slightly and leave the cake inside 20 minutes.
Oven
💡Gradual cooling in the turned-off, open oven keeps the top of the cake smooth, without cracks.
11
Chill in the fridge at least 4 hours, preferably overnight.
Refrigerator
12
Before serving, cut the mango into cubes and scatter over the cake along with the rest of the blueberries.
KnifeCutting board
405calories
6 gprotein
33 gcarbs
28 gfat
● protein 6%● carbs 33%● fat 62%
Per serving (162 g), of 10 servings
For the Crumb Crust · To assemble ·
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⚖ About the ingredients
Biscuits: measured in pieces: one ≈ 8 g · 440 kcal per 100 g · More about Biscuits →
Water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Water →
Mango: measured in pieces: one ≈ 300 g · 60 kcal per 100 g · More about Mango →
🔧 Tools needed (11) · 🍳 3 cooking vessels
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Tart / pie pan· Also works: Springform pan (High sides) · Round pan (Hard to release)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Wooden spoon· Also works: Silicone spatula (None) · Spoon / teaspoon (regular) (a regular spoon gets hot)
By the steps, as the recipe is built now: another version or addition can change the list.
