Blueberry Shortbread Cheesecake Recipe
Add a photo
1 of 1 Photo

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!"

Rating: This weblink has been rated 7 times with an average star rating of 4.7 Read Reviews (6)

Rate/Review | 782 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
1 Hr 5 Min
Ready In:
9 Hrs 35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 cheesecake
 

Ingredients

  • 3/4 cup unsalted butter
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  •  
  • 2 (8 ounce) packages cream cheese, softened
  • 3 eggs
  • 1 cup white sugar
  • 1 pint sour cream
  • 1 teaspoon vanilla extract
  • zest from 1 lemon
  •  
  • 1 quart blueberries
  • 1 cup white sugar
  • 3 tablespoons cornstarch

Directions

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 613 | Total Fat: 34.2g | Cholesterol: 141mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2008 by Pam-3BoysMama Supporting Member (Click to learn more about Supporting Membership)
All in all this is a tasty dessert. My only problem is that the crust is very hard and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2008 by QueenofSuburbs 
Note: The pan used should really be a 9x13 baking dish. Sorry for the mix up. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by Dorota 
I usually prefer my cheesecakes crustless but this one was delicious! Great blend of textures... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2008 by Emily 
didn't make the crust..just bought one. the filling was very sweet..i'll probably use a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2008 by Lisa 
I made this dessert for a famliy bbq and got rave reviews. Even my brother who said he didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2008 by Anne 
I used this and took a dessert to work. Everyone loved it! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?