Blueberry Shortbread Cheesecake

Ingredients

• 2 cups all-purpose flour
• 0.75 cups unsalted butter
• 0.5 cups packed light brown sugar
• 0.5 teaspoons salt
• 2 packages cream cheese , 8 ounce
• 2 cups white sugar , divided
• 3 eggs
• 1 pint sour cream
• 1 lemon , zested
• 1 teaspoon vanilla extract
• 1 quart blueberries
• 3 tablespoons cornstarch

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Combine flour, butter, brown sugar, and salt in the bowl of a food processor; pulse until begins to form small lumps. Press mixture into the bottom of a 2-quart baking dish.

3. 3

   Bake in the preheated oven until golden brown, about 20 minutes; remove from oven. Reduce heat to 325 degrees F (165 degrees C).

4. 4

   Beat cream cheese and 1 cup white sugar in a bowl with an electric mixer until soft and creamy. Beat in eggs, one at a time, until smooth. Gradually beat in sour cream, lemon zest, and vanilla; pour mixture over crust.

5. 5

   Bake in the preheated oven until firm to the touch, 45 to 55 minutes.

6. 6

   Meanwhile, combine blueberries, remaining 1 cup sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Cool topping.

7. 7

   Pour cooled blueberry topping over cheesecake; chill in the refrigerator, 8 hours to overnight.