blueberry shortbread cheesecake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 9 hrs 35 mins


• 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.
• bake in preheated oven until golden brown, about 20 minutes; remove from oven. reduce oven's heat to 325 degrees f (165 degrees c).
• 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.
• 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.
• pour the cooled blueberry mixture over top of the cream cheese layer. chill assembled cheesecake in refrigerator overnight.