Blueberry Shortbread Cheesecake

Blueberry Shortbread Cheesecake

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

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

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine flour, butter, brown sugar, and salt in the bowl of a food processor; pulse until begins to form small lumps. Press mixture into the bottom of a 2-quart baking dish.
Step 3
Bake in the 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 white sugar in a bowl with an electric mixer until soft and creamy. Beat in eggs, one at a time, until smooth. Gradually beat in sour cream, lemon zest, and vanilla; pour mixture over crust.
Step 5
Bake in the preheated oven until firm to the touch, 45 to 55 minutes.
Step 6
Meanwhile, combine blueberries, remaining 1 cup sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Cool topping.
Step 7
Pour cooled blueberry topping over cheesecake; chill in the refrigerator, 8 hours to overnight.

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

Categories

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