Blueberry Cheesecake with Shortbread Shell

    Blueberry Cheesecake with Shortbread Shell


    14 people made this

    This cheesecake recipe uses a shortbread-style shell as distinct from the normal biscuit-crumb shell. You can of course use any pie shell type you prefer.

    Serves: 12 

    • 3/4 cup unsalted butter
    • 2 cups (250g) plain flour
    • 1/2 cup (90g) packed light brown sugar
    • 1/2 teaspoon salt
    • 500g cream cheese, softened
    • 3 eggs
    • 1 cup (250g) white sugar
    • 2 cups sour cream
    • 1 teaspoon vanilla essence
    • 1 tablespoon lemon zest
    • 4 cups blueberries
    • 1 cup (250g) white sugar
    • 3 tablespoons cornflour

    Preparation:30min  ›  Cook:1hour5min  ›  Extra time:8hours chilling  ›  Ready in:9hours35min 

    1. Preheat oven to 180C. 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 litre baking dish.
    2. Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 165C.
    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 cornflour 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.

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