Berry Best Blueberry Cheesecake Recipe

Blueberry Cheesecake with Shortbread Crust

Blueberry Cheesecake with Shortbread Crust: the dessert that inspired a rebellion.

I have better pictures now, so it’s time for me to update my blueberry cheesecake recipe. My initial post tells the story of how we typically spend our 4th of Julys, with our friends, down by the river. But our friends have other plans this year, and so we’ll have to make do with a LATER-in-July celebration, that will HAVE to involve this cheesecake. Because if I don’t make it, there will be an Independence Day Insurrection and Uprising, the likes of which Philadelphia never saw, back in 1776. John Adams will weep tears in his grave, while Abigail wrings out his hankie. Benjamin Franklin will need a Viagra, and Thomas Jefferson will play a DIRGE on his violin. And none of us wants that. 

The process of making this cheesecake is easy, but time-consuming. There is a shortcut you can take that would speed things up, but may increase your cost. A great cheesecake is worthy of respect, which means only using the best ingredients, so to shorten the process, you could buy a fine shortbread cookie like Walker’s Shortbread, which is made in Scotland. (I think Costco carries it.) It’s a truly delicious shortbread, and completely comparable to the homemade recipe I’m going to give you. I mean, you COULD substitute animal crackers or Lorna Doone Cookies, but that’s just not something I would EVER recommend. But you could. Or you COULD EVEN use a graham cracker crust.

But I am telling you that one of the things people go NUTS over when they eat my cheesecake is the homemade shortbread cookie crust. So, substitute at your own peril, but don’t blame me if the result is just OK, but not exceptional. FINE INGREDIENTS and FOLLOWING DIRECTIONS, both of these things MATTER, people. I’ve never said that before, quite that loudly, but it’s TRUE, and if you as a cook, take a recipe and substitute willy-nilly, you really CAN’T blame the recipe writer, when things go awry. Or, at least, you shouldn’t. 

Slice of Blueberry Cheesecake

In America, you have the unalienable right to life, liberty, and the pursuit of cheesecake.

Three Steps to Making a Cheesecake:

So, there are three basic steps to making this cheesecake, and it usually takes me at least 2 days to make it, and really, three.

  1. On the first day, I make the shortbread, that I will use for making the crust.
  2. On the second day, I bake the cheesecake, and put it in the fridge to chill overnight.
  3. On the third day, which is the day of the party, I make the blueberry topping in the morning, and put it on top of the cheesecake, and then I let it chill till the afternoon, when we head to the 4th of July party, to try, once again, to set our friend’s field on fire, via children wielding sparklers, not to mention grown men with so much money that they feel a need to literally burn it, by way of buying all matter of fireworks, and who may, perhaps, be under the influence of a beer or two, and who then light such incendiary objects as One Bad Mother, and, scariest of all, One Bad Mother-in-Law.
Blueberry Cheesecake

This is it, folks. This is the One Bad Mother-In-Law of Desserts.

I used to go all Martha Stewart and insist on picking my own blueberries, but Costco has blueberries that are just as good, and cheaper, and I don’t have to sweat, or add ANOTHER day to this process, so I say use Costco’s delicious blueberries. Or go pick some on your own, if it will up your feelings of being virtuous. God knows, I did it for years, and we had a lot of fun doing it, too.  (“Kerplink, kerplank, kerplunk”, from Blueberries for Sal.) It was all fun, except for the bees and the sweat and once, there WAS this snake…but that was amongst the blackberry bushes, I think.

Shortbread for Cheesecake Crust

I snapped this picture of a pan of shortbread with my ipad.

Scottish Shortbread
Yields 5
A delicious bar cookie, in its own right, but also, what I use for the crust for making blueberry cheesecake. You will have many more cookies than what you need for making the cheesecake crust. You only need 2 c. of cookie crumbs for the crust.
Write a review
Cook Time
35 min
Total Time
3 hr
Cook Time
35 min
Total Time
3 hr
  1. 1 lb. butter, softened
  2. 1 c. sugar
  3. 2 t. vanilla extract
  4. 4 c. all-purpose flour
  5. 1/2 c. cornstarch
  6. 1/4 t. salt
  1. Beat butter at a medium speed in a mixer until creamy; gradually add sugar, beating well, and finally, stir in vanilla.
  2. In a medium bowl, combine flour, cornstarch and salt. Gradually add to butter mixture in mixer, beating at low speed, after each addition. It will be a very stiff mixture. Turn dough out onto a lightly floured surface, knead lightly 8-10 times.
  3. Press dough into an ungreased 15x10" sided baking sheet. Prick dough at 1" intervals with a fork, and score (cut) into 2 1/2" x 1" bars. Cover with plastic wrap, and chill for 2 hours.
  4. Bake at 325º for 35 minutes. Cool in pan on a wire rack for 5 minutes, then cut shortbread into bars. Cool completely before removing from pan. Store in an airtight container at room temp for up to 1 week.
  1. The original recipe calls for unsalted butter, but I use salted. I like the added salt. More flavor. So follow your own instincts: whichever you prefer will give you a nice result.
Adapted from from The Ultimate Southern Living Cookbook
Adapted from from The Ultimate Southern Living Cookbook
That Susan Williams
Adding the 2 cups of fresh, uncooked blueberries

Adding the 2 cups of fresh, uncooked blueberries, to the cooked blueberries in the pan.


Pouring the topping over the cheesecake

Pouring the topping over the cheesecake.

Blueberry Cheesecake
An amazing cheesecake, suitable for topping with blueberries, or whatever strikes your fancy. Recipe for blueberry topping included.
Write a review
For Crust
  1. 2 c. shortbread cookie crumbs, ground in a food processor with
  2. 1 T. sugar
For Cheesecake
  1. 4 8 oz. packages of cream cheese, at room temperature
  2. 1 1/2 c. sugar
  3. 1/4 c. flour
  4. 5 large eggs
  5. 1 16 oz. carton of sour cream
  6. 1/4 c. milk
  7. 1 T. vanilla
For Topping
  1. 4 c. blueberries, divided
  2. 3/4 c. sugar
  3. 3 T. cornstarch
  4. 1/8 t. salt
  5. 1/4 c. water
  6. 1 T. butter
  7. 1 T. lemon juice
For crust
  1. Position rack in center of oven and pre-heat to 375º. Wrap outside of 10" diameter springform pan with heavy duty aluminum foil (to keep pan from taking in water from water bath/Bain Marie). Combine cookie crumbs and sugar in food processor. Pulse until just mixed. Press crumb mixture firmly onto bottom and approximately 2" up side of pan. Bake until crust begins to brown, about 8 minutes. Transfer pan to rack and cool, but maintain oven temperature.
For filling
  1. Using electric mixer, beat cream cheese and sugar until well blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk, and vanilla. Pour filling into crust.
  2. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1" up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. TURN OVEN OFF. KEEP DOOR CLOSED. Let cheesecake stay in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover with plastic wrap, and refrigerate overnight.
For Blueberry Topping
  1. Combine sugar, cornstarch, and salt in pan. Add water, and 2 c. blueberries. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Mixture will be quite thick. Remove from heat, and stir in butter and lemon juice. Add in remaining 2 c. blueberries. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour, and up to 4 hours.
  1. The original recipe for cheesecake that I found on had neither the shortbread crust, and a different blueberry topping. So, this is my own creation.
Adapted from
Adapted from
That Susan Williams
Have I mentioned I would really appreciate pins on Pinterest, or shares on Facebook, or tweets on Twitter? Because, you know, I really would!

Blueberry Cheesecake with Shortbread Cookie Crust is the recipe for the perfectly ultimate summer dessert.

Blueberry Cheesecake with Shortbread Cookie Crust is the recipe for the perfectly ultimate summer dessert.

All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Speak Your Mind


Show Buttons
Hide Buttons