Serves 10
155 min
Blueberry Shortbread Cheesecake
Recipe GLPRd50051d1a19e9b
A luxurious layered dessert featuring a buttery shortbread crust, creamy cheesecake filling infused with lemon zest, and topped with a rich blueberry compote. This elegant treat serves 10 and is perfect for special occasions.
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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
1 cup white sugar
3 large eggs
1 pint sour cream
1 teaspoon vanilla extract
1 Zest of 1 lemon
1 quart fresh blueberries
3 tablespoons cornstarch
Directions
Preheat your oven to 350°F (175°C).
In a food processor, combine the softened unsalted butter, all-purpose flour, packed light brown sugar, and salt. Pulse until the mixture resembles coarse breadcrumbs with small pea-sized lumps throughout.
Press the shortbread mixture firmly and evenly into the bottom of a 2-quart baking dish, creating a solid, compact crust.
Bake the crust in the preheated 350°F oven for approximately 20 minutes, until it turns light golden brown. Remove from oven and set aside.
Lower the oven temperature to 325°F (165°C).
In a large mixing bowl, beat together the softened cream cheese and white sugar until the mixture is light, fluffy, and completely smooth.
Add the eggs one at a time to the cream cheese mixture, beating well after each addition until fully incorporated and the batter is smooth.
Gradually stir in the sour cream until well combined, then add the vanilla extract and lemon zest, mixing until the filling is uniform.
Pour the cheesecake filling over the cooled shortbread crust, spreading it evenly to the edges.
Bake at 325°F for 45 to 55 minutes, until the top is firm to the touch but the center still has a slight jiggle. The internal temperature should reach 160°F. Do not overbake.
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate.
While the cheesecake bakes, prepare the blueberry topping by combining the fresh blueberries, the remaining white sugar, and cornstarch in a large saucepan.
Cook the blueberry mixture over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens, approximately 8 to 10 minutes.
Remove the blueberry compote from heat and allow it to cool completely to room temperature.
Once the cheesecake is chilled and the blueberry topping has cooled, spoon or spread the blueberry compote evenly over the top of the cheesecake before serving.
