Blueberry Shortbread Cheesecake

    (24)
    9 hours 35 min

    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!


    17 people made this

    Ingredients
    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

    Method
    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.

    Cheesecake tips

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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (21)

    by
    0

    I made this yesterday and been in fridge over night, I just had some and it tastes really lovely  -  05 Jul 2017

    Saya
    by
    0

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

    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 US | Canada)

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