Blackberry Beer Cheesecake Tart

Blackberry Beer Cheesecake Tart

I’m sitting at a bar in Bogota, Colombia, communicating the best I can through broken Spanish. Laughing with several kitchen’s worth of chef’s, trying to convince them that, even though I nearly passed out from the altitude, and I’m in fact, not pregnant. They motion with their hands to create invisible fake bellies, then laugh. They point at my beer, “No, no! No good for baby!” we all laugh.

I’d spent most of the week with them, redoing the menus at the Bogota Brewing Company’s pubs. A trip that I can’t wait to tell you more about, a trip that was nothing short of life changing. I’m sitting at the bar, finishing a Champinero Porter, one of the best porters I’ve had in a long time and I think about the choices I’ve made that lead me down this rabbit hole. I must have done something right. I’ve made strange choices in my life, some terrible, some mediocre, some harmful, but I must have done something right. Grateful isn’t a strong enough word. I can’t find the right way to express how I’m feeling, not in English, certainly not in Spanish. So I finish my beer, laugh at the implication that I’m pregnant, hug them all and thank them. It’s been an incredible trip, an unforgettable country, and outstanding people.

Blackberry Beer Cheesecake Tart--4


Blackberry Beer Cheesecake Tart


    For the cheesecake tart:
  • 1 sheet puff pastry, thawed
  • 24 ounces cream cheese
  • 1 ½ cups sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbs flour
  • 2 tbs corn starch
  • 1 tsp salt
  • ½ cup saison beer (or wheat beer)
  • For the blackberry layer:
  • 3 cups (12 wt oz) blackberries
  • 1 cup saison (or wheat beer)
  • 1 cup powdered sugar
  • 2 tbs cornstarch
  • 1 tsp salt


  1. Preheat oven to 300.
  2. Add the blackberries, saison, powdered sugar, cornstarch and salt to a pot over medium high heat. Bring to a low boil, stirring frequently until thickened, about ten minutes. Set aside.
  3. Roll out puff pastry on a lightly floured surface. Line a 9-inch spring form pan, letting the less hang over the sides. .
  4. Beat the cream cheese in a stand mixer until light and fluffy. Add the sugar, egg and vanilla, beating until well combined. Add the flour, cornstarch, salt and beer, stir on low speed until well combined.
  5. Add to the spring form pan in an even layer.
  6. Pour the blackberry sauce evenly over the cheesecake layer. Fold the excess puff pastry over the top of the tart.
  7. Bake at 300 for 1 hour or until the puff pastry is golden brown. Allow to cool to room temperature, then refrigerate until chilled, at least 3 hours and up to over night.
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14 thoughts on “Blackberry Beer Cheesecake Tart

  1. I made the pie in a 9 inch springform and it didn’t turn out quite the same. The baking time was considerably longer for me. The problem I see is the ‘whip the cream cheese until it’s fluffy’. I did and I had a full pan with only a dribble of pastry to fold over. So, perhaps you meant to whip until it’s smooth? I could send you a picture of mine but I’m not sure how. The flavor is there and it’s amazing but it is closer to 2 inches high versus the picture you show. I’d like to perfect this recipe so if you could clear that up I’d appreciate it.

  2. I made this cheesecake last night using the Yard’s Saison and it came out really good! The cook time was perfect, it just needs to set at room temperature and then the 3 hours in the fridge. Was really lovely!

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