Most Popular Menu Blueberry Shortbread Cheesecake

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Blueberry Shortbread Cheesecake

"I in my opinion choose cheesecake with a different crust instead of a graham cracker crust. Through trial and error, I have provide you with this recipe the usage of blueberries. It takes plenty of time, but is certainly worth it. Don't consider the calories!"

Ingredients :

three/four cup unsalted butter
2 cups all-reason flour
half of cup packed light brown sugar
half teaspoon salt
2 (8 ounce) packages cream cheese, softened
three eggs
1 cup white sugar
1 pint bitter cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
three tablespoons cornstarch

Instructions :

Prep : 30M	Cook : 12M	Ready in : 9H35M

Preheat oven to 350 ranges F (one hundred seventy five ranges C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture starts to form small lumps; press into the lowest of a 2-quart baking dish.
Bake in preheated oven until golden brown, about 20 mins; eliminate from oven. Reduce oven's heat to 325 degrees F (one hundred sixty five tiers C).
Beat the cream cheese and 1 cup of sugar in a bowl till gentle and creamy. Stir within the eggs separately, till clean. Gradually stir within the bitter cream, vanilla, and lemon zest. Pour the mixture over the crust.
Bake till company to touch, forty five to 55 minutes. Meanwhile, make the topping by means of combining the blueberries, sugar, and cornstarch in a massive saucepan over medium warmness; prepare dinner till thickened. Allow aggregate to cool.
Pour the cooled blueberry aggregate over pinnacle of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.

Notes :

You can also use clean or frozen blueberries in this recipe.

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