Blueberry Shortbread Cheesecake with Salted Pistachio Topping

Looking for a wonderfully delicious and unique dessert? This Blueberry Shortbread Cheesecake with Salted Pistachio Topping is an excellent recipe for any special occasion or just to satisfy that sweet tooth craving. It might look complicated, but it is effortless to put together and guaranteed to impress your guests.

Ingredients:

Shortbread Base:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon salt
Cheesecake Filling:
16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup blueberry jam or filling
Salted Pistachio Topping:
1/2 cup roasted pistachios, chopped
2 tablespoons unsalted butter, melted
1/4 teaspoon sea salt

Instructions:

Preheat the oven to 350°F.
In a mixing bowl, beat the flour, butter, sugar, and salt together until the mixture forms a dough. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan.
Bake the base for 15 minutes, until it is lightly golden brown. Remove it from the oven and set it aside to cool.
In a separate mixing bowl, beat the cream cheese and sugar together until the mixture is creamy and smooth. Add in eggs, one at a time, making sure to mix well after each addition. Stir in the vanilla extract.
Spread the blueberry jam or filling over the cooled shortbread base. Pour the cheesecake batter over the blueberry jam.
Bake the cheesecake for 35-40 minutes or until set in the center. Allow the cheesecake to cool for at least 1 hour before adding the salted pistachio topping.
In a small mixing bowl, mix together the melted butter, sea salt, and chopped pistachios. Sprinkle the mixture evenly over the cheesecake using a spoon.
Cover the pan and refrigerate the cheesecake for at least 2 hours or until completely chilled before serving.
Cut the cheesecake into slices and serve.

Enjoy your delicious Blueberry Shortbread Cheesecake with Salted Pistachio Topping!