Description
Fresh blueberries, creamy cheesecake and a crispy, tender crust. This dessert is rustic, yet impressive. Using a premade crust makes it quick and easy too!
Ingredients
Scale
Blueberry mixture
- 2 cups fresh blueberries, rinsed
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced lemon zest
Cheesecake mixture
- 8 oz package of cream cheese, room temperature
- 1 egg, room temperature
- 1/3 cup sugar
- 1/2 teaspoon vanilla
Pie crust
- 1 pre-made pie crust, set out at room temperature for 20 minutes to make unrolling easier.
- 2 tablespoons half and half or milk
- 2 teaspoons sugar
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Remove pie crust from fridge and let come to room temperature while you’re preparing the other ingredients.
- In a medium sized mixing bowl add the cream cheese, egg, 1/3 cup sugar and vanilla. Using an electric mixer, mix until fully combined and smooth, 2-3 minutes. Set aside.
- In a small mixing bowl combine the blueberries, 1/4 cup sugar, corn starch, lemon juice and lemon zest. Stir until combined being careful not to break up the blueberries.
- Unroll the pie crust onto the parchment lined cookie sheet.
- Slowly pour the cheesecake mixture into the middle of the pie crust, keeping it 1 1/2 to 2 inches from the edge of the crust.
- Using a large spoon, add the blueberry mixture carefully on to the top of the cheesecake mixture, again, leaving the edge of the pie crust empty.
- Start folding the edge of the pie crust up and onto the blueberry cheesecake mixture, creating a fold every few inches.
- Brush the crust with the half and half or milk, then sprinkle with sugar.
- Bake for 35-45 minutes. The pie crust should be golden and crispy. The blueberries will pop and bleed into the cheesecake mixture a bit, and the cheesecake should feel set when pressed.
- Remove to a wire rack. Let cool and set completely on the cookie sheet for at least 30 minutes before serving.
