Ingredients
-
¾ cup unsalted butter
-
2 cups all-purpose flour
-
½ cup packed light brown sugar
-
½ 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
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.
Cook's Note:
You may use fresh or frozen blueberries in this recipe.
Nutrition Facts (per serving)
613 | Calories |
34g | Fat |
71g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 613 | |
% Daily Value * | |
Total Fat 34g | 44% |
Saturated Fat 21g | 105% |
Cholesterol 135mg | 45% |
Sodium 331mg | 14% |
Total Carbohydrate 71g | 26% |
Dietary Fiber 2g | 7% |
Total Sugars 48g | |
Protein 8g | 17% |
Vitamin C 7mg | 7% |
Calcium 100mg | 8% |
Iron 2mg | 11% |
Potassium 201mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.