Blueberry Shortbread Cheesecake

Blueberry Shortbread Cheesecake

12
QueenofSuburbs 6

"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!"
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Ingredients

9 h 35 m servings 613 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 71.3g
  • 23%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • You may use fresh or frozen blueberries in this recipe.

Reviews

12

Beautiful dessert that came together in minutes. I liked the shortbread crust, which was a nice change from the standard graham cracker crust - I used white rather than brown sugar and it was ...

Note: The pan used should really be a 9x13 baking dish. Sorry for the mix up.

All in all this is a tasty dessert. My only problem is that the crust is very hard and difficult to cut. Perhaps the crust should not bake quite as long. Maybe I pressed it into the baking dish ...

I am rating this 5 stars because of a few little changes I made. I think the author may have made an error by not adding liquid to the blueberry filling. I added the juice of a whole lemon to a ...

I usually prefer my cheesecakes crustless but this one was delicious! Great blend of textures and flavours, although I did omit the lemon (not a fan). Really enjoyed the fresh blueberry topping ...

I used this and took a dessert to work. Everyone loved it!

This is one of the best cheesecakes I have ever made. It is easy and it isn't over the top. I followed the exact directions on everything but the topping. I didn't have enough fresh blueberries ...

didn't make the crust..just bought one. the filling was very sweet..i'll probably use a little less sugar next time..but it was good. thanks for sharing the recipe.

This is very easy, delicious recipe. I baked it in a 9" springform pan with great results. I had read cautions in a review about the crust being too hard so I baked it for only 15 minutes befo...