Blueberry Cheesecake with Shortbread Shell

    (23)
    9 hours 35 minutes

    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.


    14 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (23)

    Reviews in English (20)

    by
    27

    Beautiful dessert that came together in minutes. I liked the shortbread crust, which was a nice change from the standard graham cracker crust - I used white rather than brown sugar and it was tender and easy to cut and serve. The filling is pleasantly sweet and nicely laced with the lemon zest. As for the topping, I found I needed to add a little water to get it a little saucier. Those who find most desserts too big for their needs, or for those who would simply like smaller sized desserts just so they can bake more often, may find it interesting to note that I easily scaled this down to three servings and prepared it in a 6" square baking pan. In this smaller version, the crust needed just 9 minutes to bake, and the filling only 20 minutes. This will yield four very generous servings, or 6 more "reasonable" sized servings.  -  09 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    12

    Note: The pan used should really be a 9x13 baking dish. Sorry for the mix up.  -  17 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    8

    I am rating this 5 stars because of a few little changes I made. I think the author may have made an error by not adding liquid to the blueberry filling. I added the juice of a whole lemon to a measuring cup, then topped it with water until it filled a half cup. Then stirred the cornstarch into the lemon water before cooking with the blueberries and sugar. Because there is so much sour cream in the filling, I added two tablespoons of flour to give it more structure so it set up quicker. I mixed it all by hand so I didn't add too much air to the filling as I like a smooth, silky cheesecake; banging the pan on the counter a couple times also help the air bubbles rise to the top so it comes out smoother. As written this cake is very sweet, by cutting the sugar in half in all 3 layers, this pie is out of this world good, and is a must make dessert if you have blueberry lovers to please!!  -  09 Oct 2013  (Review from Allrecipes USA and Canada)

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