- 3/4 cup unsalted butter
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- 2 (8 ounce) packages cream cheese, softened
- 3 eggs
- 1 cup white sugar
- 1 pint sour cream
- 1 teaspoon vanilla extract
- zest from 1 lemon
- 1 quart blueberries
- 1 cup white sugar
- 3 tablespoons cornstarch
- Preheat oven to 350 degrees F (175 degrees C). 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-quart baking dish.
- Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
- 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.
- Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
- Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
09/09/2019
recipepes.com
blueberry shortbread cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
