For the best flavor and texture, use high-quality cream cheese and fresh, ripe blueberries. To prevent the shortbread crust from becoming soggy, ensure it is fully baked and cooled before adding the cheesecake filling. If the cheesecake begins to brown too quickly during baking, tent it loosely with aluminum foil. Allow the cheesecake to cool gradually in the oven with the door ajar for an hour after baking to prevent cracking. The blueberry topping can be made ahead of time and stored in the refrigerator for up to 2 days. Garnish with fresh blueberries and a dusting of powdered sugar before serving for an elegant presentation.
Blueberry Shortbread Cheesecake
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PREP TIME30 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME9 hrs 35 mins
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SERVING12 People
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VIEWS75
Elevate your dessert experience with this Blueberry Shortbread Cheesecake, where the buttery, crumbly shortbread crust perfectly complements the creamy, tangy cheesecake filling and a luscious burst of fresh blueberries. A delightful indulgence that's worth every moment of preparation!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate71 g
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Cholesterol135 mg
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Fiber2 g
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Protein8 g
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Saturated Fat21 g
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Sodium331 mg
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Sugar48 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a food processor, combine flour, cold butter, brown sugar, and salt. Pulse until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of a 9-inch springform pan. (10 minutes)
03
StepBake the shortbread crust in the preheated oven until golden brown, about 20 minutes. Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). (20 minutes)
04
StepIn a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Beat in the eggs, one at a time, until well combined. Gradually beat in the sour cream, lemon zest, and vanilla extract until the batter is smooth. (10 minutes)
05
StepPour the cheesecake batter over the baked shortbread crust. (2 minutes)
06
StepBake in the preheated oven until the cheesecake is set around the edges but still slightly jiggly in the center, about 45-55 minutes. (50 minutes)
07
StepWhile the cheesecake is baking, prepare the blueberry topping. In a medium saucepan, combine the blueberries, the remaining granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, about 10 minutes. Remove from heat and let the topping cool completely. (15 minutes)
08
StepOnce the cheesecake has cooled slightly, gently spread the cooled blueberry topping evenly over the top. (5 minutes)
09
StepCover the cheesecake with plastic wrap and chill in the refrigerator for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely. (480 minutes)
10
StepBefore serving, remove the cheesecake from the springform pan and slice. Enjoy!
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Giovanny Volkman
Jun 16, 2025This recipe is amazing! The shortbread crust adds such a unique and delicious twist to the classic cheesecake.
Chanelle Glover
May 28, 2025My cheesecake cracked a little, but it still tasted incredible. I'll try cooling it in the oven next time.
Maegan Bauch
May 11, 2025The blueberry topping is the perfect complement to the creamy cheesecake. So good!
Zella Dibbert
Apr 20, 2025This is my new go-to dessert recipe! Thank you for sharing!
Andrew Haag
Apr 7, 2025I used frozen blueberries, and it worked just as well. Just make sure to drain any excess liquid before cooking the topping.
Walton Bogisich
Feb 14, 2025I made this for a dinner party, and everyone raved about it. It's definitely a showstopper.
Ryan Gleason
Feb 7, 2025I substituted the lemon zest with orange zest, and it was still fantastic!
Ludwig Buckridge
Aug 13, 2024I was a bit intimidated by the number of steps, but it was totally worth it. My family loved it!