Blueberry Shortbread Cheesecake
Ingredients
- unsalted butter (0.75 cup)
- all-purpose flour (2 cups)
- packed light brown sugar (0.5 cup)
- salt (0.5 teaspoon)
- cream cheese (2 packages)
- white sugar (1 cup)
- eggs (3 )
- sour cream (1 pint)
- vanilla extract (1 teaspoon)
- lemon zest (1 )
- blueberries (1 quart)
- white sugar (1 cup)
- cornstarch (3 tablespoons)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Combine 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.
- Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce heat to 325 degrees F (165 degrees C).
- Beat cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in eggs one at a time, until smooth. Gradually stir in sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
- Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
- Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 613
- fat: 34 g
- sats: 21 g
- carbs: 71 g
- fibre: 2 g
- protein: 8 g
- salt: 0.331 g