“I personally prefer cheesecake with a different crust rather than a graham cracker crust. Through trial and error, I have come up with this recipe using blueberries. It takes a lot of time, but is definitely worth it. Don't think about the calories!” - by QueenofSuburbs
Ingredients
Adjust Servings
Original recipe yields 1 cheesecake
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 613 cal
- 31%
- Fat
- 34.2 g
- 53%
- Carbs
- 71.3 g
- 23%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"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..." See more 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."
QueenofSuburbs
"Note: The pan used should really be a 9x13 baking dish. Sorry for the mix up...." See more"
Pam-3BoysMama
"All in all this is a tasty dessert. My only problem is that the crust is very hard and difficult to cut. Perhaps the crust should not bake quite as long. Maybe I pressed it into the baking dish too fi..." See morermly. I'm not sure that would have made a difference. Also, my cheesecake was completely baked and cracking at the minimum baking time. I also added several extra handfuls of blueberries. I added enough water to moisten the sugar before making the blueberry topping. Next time I may add a touch of lemon juice to the topping as it's incredibly sweet."
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