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

1. 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.
2. Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce heat to 325 degrees F (165 degrees C).
3. 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.
4. 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.
5. 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