Blueberry Shortbread Cheesecake

Blueberry Shortbread Cheesecake


16 people made this

About this recipe: I personally prefer cheesecake with something other than a digestive biscuit base. This shortbread base is delicious and I love all of the fresh blueberries in this recipe!


Serves: 12 

  • 175g unsalted butter
  • 250g plain flour
  • 110g light brown soft sugar
  • 1/2 teaspoon salt
  • 450g cream cheese, softened
  • 3 eggs
  • 200g caster sugar
  • 475ml soured cream
  • 1 teaspoon vanilla extract
  • zest from 1 lemon
  • 700g blueberries
  • 200g caster sugar
  • 3 tablespoons cornflour

Prep:30min  ›  Cook:1hr5min  ›  Extra time:8hr chilling  ›  Ready in:9hr35min 

  1. Preheat oven to 180 C / Gas 4. Combine the butter, flour, light brown soft 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 170 C / Gas 3.
  3. Beat the cream cheese and 200g of caster sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the soured cream, vanilla and lemon zest. Pour the mixture over the prepared base.
  4. Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, caster 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 (1)


Very nice and simple but personally I prefer a digestive biscuit base, apart from that though it was lovely. - 12 Dec 2011

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