Blueberry Shortbread Cheesecake

Ingredients and Weight:

• Shortbread crust:
  • All-purpose flour: 2 cups (240g)
  • Unsalted butter, cold and cut into small cubes: 1 cup (2 sticks or 226g)
  • Granulated sugar: 1/2 cup (100g)
• Cheesecake filling:
  • Cream cheese, softened: 16 ounces (454g)
  • Granulated sugar: 1 cup (200g)
  • Eggs: 2 large
  • Sour cream: 1/2 cup (120g)
  • Vanilla extract: 1 teaspoon
• Blueberry topping:
  • Fresh blueberries: 2 cups (300g)
  • Granulated sugar: 1/4 cup (50g)
  • Lemon juice: 1 tablespoon
  • Cornstarch: 1 tablespoon

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 3

Preparation Method Steps:

1. Prepare the shortbread crust: Preheat oven to 350°F (175°C). In a food processor, pulse together the flour, butter, and sugar until the mixture resembles coarse crumbs. Press the crumbs into the bottom of a 9-inch springform pan. Bake for 15-20 minutes, or until golden brown.
2. Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
3. Assemble the cheesecake: Pour the cheesecake filling over the prepared shortbread crust. Bake for 30-35 minutes, or until set but still slightly jiggly in the center.
4. Prepare the blueberry topping: In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Bring to a simmer over medium heat and cook for 5-7 minutes, or until thickened.
5. Pour the blueberry topping over the cheesecake: Once the cheesecake is done baking, let it cool slightly before pouring the blueberry topping over it. Refrigerate for at least 4 hours or overnight before serving.

Nutritional Information:

• Calories: 450 per slice
• Fat: 25g
• Carbs: 45g
• Protein: 10g

Dish Characteristics:

• Creamy and tangy cheesecake filling
• buttery and crumbly shortbread crust
• Sweet and tart blueberry topping
• Perfect for dessert or a special occasion

User Comments:

• "This cheesecake was absolutely delicious! The blueberry topping was the perfect balance of sweetness and tartness."
• "The shortbread crust was so buttery and flaky, it melted in my mouth."
• "I made this for a party and it was a huge hit. Everyone loved it!"

Special Precautions and Tips:

• Use cold butter and cream cheese for the best results.
• Do not overbake the cheesecake, as it will become dry and crumbly.
• Let the cheesecake cool completely before refrigerating to prevent it from cracking.
• If you don't have a springform pan, you can use a regular 9-inch pie plate, but it will be necessary to trim the shortbread crust around the edges.