Blueberry Shortbread Cheesecake

A shortbread crust forms the base for this lemon-flavored cheesecake with a homemade blueberry topping.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 613 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 3 eggs
• 2 (8 ounce) packages cream cheese, softened
• 3 tablespoons cornstarch
• 1 pint sour cream
• zest from 1 lemon
• 1 quart blueberries
• 0.5 teaspoon salt
• 0.75 cup unsalted butter
• 0.5 cup packed light brown sugar

Recipe Instructions

Step 1

Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Combine butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.

Step 3

Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce heat to 325 degrees F (165 degrees C).

Step 4

Beat cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in eggs one at a time, until smooth. Gradually stir in sour cream, vanilla, and lemon zest. Pour the mixture over the crust.

Step 5

Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.