Exquisite Wild Blueberry Cheesecake with Shortbread Crust and Vanilla Whipped Cream

This wild blueberry cheesecake features a deliciously unique combination of a crisp shortbread crust, rich creamy filling, and a homemade blueberry jam swirl, topped with a light vanilla whipped cream. It’s a luxurious dessert that balances tartness from the lemon-zested blueberries with the sweetness of the creamy filling, making it a perfect choice for those who appreciate refined flavors in their desserts.

Why You’ll Love This:

• Flavorful Complexity: The homemade blueberry jam, infused with fresh lemon zest and juice, adds a refreshing depth to the rich cream cheese filling.
• Textural Delight: The contrast between the crumbly shortbread crust, smooth cheesecake filling, and fluffy whipped cream offers a pleasing variety of textures.
• Visual Appeal: The swirls of blueberry jam provide a stunning marbled effect that makes this cheesecake as beautiful as it is delicious.

Perfect Occasion: This cheesecake is ideal for special occasions such as birthdays, holidays, or dinner parties. It’s also a fantastic choice for a summer gathering or as a show-stopping dessert for a festive brunch.

Decoration Tips:

1. Garnish with Fresh Berries: Top the cheesecake with a mix of fresh berries for added color and freshness.
2. Mint Leaves: Add a few mint leaves for a pop of green and a hint of minty freshness.
3. Dust with Powdered Sugar: Lightly dust the top with powdered sugar for a subtle sweetness and a snowy appearance.
4. Chocolate Drizzle: For a chocolate twist, drizzle melted chocolate over the whipped cream before serving.

Ingredients:

• Wild Blueberry Jam:
  • 280g frozen wild blueberries (2 cups)
  • 50g light brown sugar (¼ cup)
  • Zest and juice of 1 small lemon
  • 2 tbsp cornstarch
  • 2 tbsp water
• Shortbread Crust:
  • 42g unsalted butter (3 tbsp), melted
  • 60g light brown sugar (¼ cup + 1 tbsp)
  • 90g all-purpose flour (¾ cup)
• Cheesecake Filling:
  • 150g light brown sugar (¾ cup)
  • 1 tbsp cornstarch
  • 452g cream cheese (two 8-oz bricks), room temperature
  • 2 eggs, room temperature
  • 110g heavy whipping cream (½ cup), room temperature
  • 25g fresh lemon juice (2 tbsp)
  • 1 tbsp vanilla bean paste
  • 75g wild blueberry jam (⅓ cup)
• Whipped Cream:
  • 225g heavy whipping cream (1 cup)
  • 2 tbsp light brown provided textugal
  • ⅛ tsp salt
  • 1 tsp vanilla

Instructions:

1. Prepare the Blueberry Jam:
   • Cook blueberries, brown sugar, and lemon juice/zest over medium heat. Thicken with a slurry of cornstarch and water. Cool in the freezer.
2. Bake the Shortbread Crust:
   • Combine melted butter, brown sugar, and flour. Press into a lined 7″ springform pan and bake at 350°F for 10 minutes.
3. Make the Cheesecake:
   • Blend cream cheese, brown sugar, and cornstarch until smooth. Incorporate eggs, heavy cream, lemon juice, and vanilla. Fold in ⅓ cup of blueberry jam.
   • Pour half the batter over the crust, add a layer of jam, then top with remaining batter.
   • Bake in a water bath at 350°F for 70-80 minutes until set but slightly wobbly.
4. Chill Overnight:
   • Let the cheesecake cool in the oven with the door ajar, then refrigerate overnight.
5. Serve with Whipped Cream:
   • Whip cream with brown sugar, vanilla, and salt until soft peaks form. Spread over the chilled cheesecake.

Enjoy this decadent wild blueberry cheesecake, a perfect blend of tangy and sweet flavors with a delightful variety of textures that make each bite a luxurious experience.