Blueberry Cheesecake with an amazing shortbread crust is the perfect way to enjoy a warm day!
Mix up finely ground shortbread crumbs with 2 tablespoons melted butter. Press into the bottom of the springform pan.
In a stand mixer fit with paddle attachment, combine cream cheese and sugar until smooth, about 3 minutes on medium-high. With mixer on low, add in milk and then eggs, one at a time.
In a food processor, puree blueberries with lemon zest and juice. Pour puree into cream cheese mixture and stir by hand until incorporated.
Pour blueberry cheesecake filling onto prepared shortbread crust and bake for 50 minutes to one hour, or until the topping is set.