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

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

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.