Recipe By QueenofSuburbs
Published Jun 19th
Prep 30m Cook 1h 5m Additional 8h Ready In 9h 35m
Servings 1 cheesecake Calories 613.3

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!

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
  3. 3 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.
  4. 4 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.
  5. 5 Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.

Nutrition Facts

  • Calories 613.3
  • Carbohydrate 71.3 g
  • Cholesterol 134.9 mg
  • Fat 34.2 g
  • Fiber 2 g
  • Protein 8.3 g
  • Saturated Fat 20.9 g
  • Sodium 330.7 mg
  • Sugar 48.3 g

Chef's Notes

You may use fresh or frozen blueberries in this recipe.


  1. All in all I have to rate this one as a three star recipe. It has a few issues: 1) The crust is tasty but really hard. In fact it's so hard that the cheesecake segment separates as pieces are cut 2) the texture came out a bit rubbery not like some of the other - Read more ...
  2. I am rating this 5 stars because of a few little changes I made. I think the author may have made an error by not adding liquid to the blueberry filling. I added the juice of a whole lemon to a measuring cup, then topped it with water until it filled a half cup. Then - Read more ...
  3. This is one of the best cheesecakes I have ever made. It is easy and it isn't over the top. I followed the exact directions on everything but the topping. I didn't have enough fresh blueberries so I grabbed out the rest of a package of mixed fruit and threw it in. Delicious! I will - Read more ...
  4. 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 and easy to cut and serve. The filling is pleasantly sweet and nicely laced with the lemon zest. As for - Read more ...
  5. I usually prefer my cheesecakes crustless but this one was delicious! Great blend of textures and flavours although I did omit the lemon (not a fan). Really enjoyed the fresh blueberry topping as opposed to the canned version. You can taste the difference. Followed other commenter's advice to cut down on the sugar and am - Read more ...
  6. didn't make the crust..just bought one. the filling was very sweet..i'll probably use a little less sugar next time..but it was good. thanks for sharing the recipe.
  7. 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 firmly. I'm not sure that would have made a difference. Also my cheesecake was completely - Read more ...
  8. Note: The pan used should really be a 9x13 baking dish. Sorry for the mix up.
  9. I used this and took a dessert to work. Everyone loved it!

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more