Lip Smackin Cheescake
I made this cheesecake for a crowd, which is definitely the way to go unless you can happily consume a billion calories without getting sick or feeling incredibly guilty. Yes, cheesecake is rich, but that is what makes it such a treat! The blueberry and lemon in this recipe lighten it up a bit and add depth of flavor- tart, creamy, and sweet. The shortbread crust is absolutely fabulous. I like it much better than a graham cracker or vanilla wafer cookie crust.
You will need a larger-than-usual pie pan to make this dessert as it calls for a 12 inch pie pan (regular pie pans are usually only 9 inches). I imagine you could substitute another type of pan if needed, just make sure it is big enough so the filling doesn’t spill over the sides! This cheesecake will easily serve 10 people. The recipe is based on one by Dave Lieberman.
For the Crust:
- 10 ounces shortbread cookies
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake:
- 24 ounces cream cheese, at room temperature
- 3/4 cup sour cream
- 3 eggs, at room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- grated zest of one lemon
- 1 cup frozen blueberries
To Make the Crust:
- Preheat the oven to 325 degrees.
- Grind the cookies in a food processor until they resemble crumbs.
- Pour the crumbs into the pie pan. Add the brown sugar and butter and stir with a fork.
- Press the crust evenly into the pan.
- Bake for 15 minutes.
To Make the Cheesecake:
- Heat the blueberries in a pan until boiling, set aside.
- Beat the cream cheese in a stand mixer with the paddle attachment until fluffy.
- Beat in the sour cream until combined.
- Beat in the eggs one at a time.
- Beat in the sugar, vanilla, and lemon zest until smooth.
- Spread the filling evenly into the pre-baked crust.
- Remove the blueberries from the pan with a slotted spoon (leaving the juice behind).
- Swirl the blueberries into the filling.
- Bake for one hour, or until the sides are lightly browned. The center will still be a bit wiggly. (The surface will probably crack due to the amount of moisture.)
- Cool completely on a wire rack.
- Cover with plastic wrap and transfer to the refrigerator to chill for at least 3 hours.