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Ingredients
CRUST:
- 1-1/2 Cups All-Purpose Flour
- 1/3 Cup Granulated Sugar
- 1 teaspoon Lemon Peel, grated
- 3/4 Cup Unsalted Butter, cold
- 2 Large Egg Yolks
- 1/2 teaspoon Vanilla Extract
FILLING:
- 5 ( 8 oz) Packages Cream Cheese, softened
- 1 Cup Granulated Sugar
- 1/4 Cup Half and Half Cream
- 3 Tablespoons All-Purpose Flour
- 1/2 teaspoon Lemon Peel, grated
- 1/4 teaspoon Salt
- 1/4 teaspoon Vanilla Extract
- 2 Large Eggs, lightly beaten
- 1 Large Egg Yolk
- 1 Cup Fresh Strawberries, crushed
- 1 Cup Fresh Blueberries, crushed
- Fresh Blueberries and Strawberries for Topping, optional
Directions
CRUST:
- Preheat oven to 400 degrees F.
- In a large bowl, combine the flour, sugar and lemon peel.
- Cut in butter until crumbly.
- Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
- Press onto the bottom and 3 inches up the sides of a 9-in. springform pan.
- Place pan on a baking sheet lined with parchment paper.
- Bake for 12 to 15 minutes or until lightly browned.
- Cool on a wire rack.
FILLING:
- Reduce heat to 375°; wrap pan (sides and bottom) with foil.
- In a large bowl, beat cream cheese and sugar until smooth.
- Beat in the cream, flour, lemon peel, salt and vanilla.
- Add eggs and yolk; beat on low speed just until combined.
- Divide batter in half (about 3 cups each).
- Fold crushed strawberries and crushed blueberries into half of the batter.
- Pour onto crust.
- Top with remaining batter.
- Place filled springform pan in a large baking pan; put the pan with the cheesecake in the oven.
- Pour hot water into the pan until it reaches about 2-inches.
- Bake 1 hour and 15 minutes.
- Place on a wire rack to cool 1 hour.
- Cover with foil and refrigerate overnight.
- Carefully run a knife around the edges of the cheesecake; loosen sides and remove.
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