Blueberry Shortbread Cheesecake

I personally prefer cheesecake with a different crust rather than a graham cracker crust. Through trial and error, I have come up with this recipe using blueberries. It takes a lot of time, but is definitely worth it. Don't think about the calories!

• 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
• ½ teaspoon salt
• 1 cup white sugar
• 3 eggs
• 2 (8 ounce) packages cream cheese, softened
• ¾ cup unsalted butter
• 3 tablespoons cornstarch
• ½ cup packed light brown sugar
• 1 pint sour cream
• zest from 1 lemon
• 1 quart blueberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Combine the 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 2

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

Step 3

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

Step 4

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

Step 5

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