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Blueberry Cheesecake II




Source of Recipe


http://www.parents.com/recipe/cakes/blueberry-cheesecake/


List of Ingredients




# Crust and Filling:
# 12 graham cracker boards
# 6 tablespoons unsalted butter, melted
# 2 tablespoons plus 11/2 cups sugar
# 3 packages (8 ounces each) Neufch��tel cream cheese, softened
# 1 container (7 ounces) 2% plain low-fat Greek yogurt (such as Fage)
# 3 tablespoons lemon juice
# 2 teaspoons lemon zest
# 3 eggs
# 3/4 cup blueberries
# 1/4 cup all-purpose flour
# Topping:
# 1 cup strawberries, trimmed
# 1/2 cup blueberries
# 1/2 cup raspberries
# 1 tablespoon seedless raspberry jam

Recipe



1. Heat oven to 350 degree F. Crust: Finely crush graham crackers. Add butter and 2 tablespoons of the sugar and mix until all crumbs are moist. Press into bottom and up side of a 9-inch round springform pan.

2. Filling: In a large bowl, beat together cream cheese and yogurt. Beat in remaining 1-1/2 cups sugar, lemon juice and zest. Add eggs and beat until smooth. Rinse �� cup blueberries; place in a small bowl. Sprinkle with 1 tablespoon of the flour; toss to coat. Fold berries and any flour in the bowl, along with remaining 3 tablespoons flour, into the cream cheese mixture. Pour into prepared crust, smoothing top.

3. Bake at 350 degree F for 1 hour or until lightly browned around edges. Remove to a wire rack and run a thin knife between pan and cheesecake. Cool 1 hour at room temperature, then refrigerate 3 hours.

4. Topping: Just before serving, quarter strawberries, and combine with 1/2 cup blueberries and the raspberries in a bowl. Microwave jelly on HIGH for 15 seconds, until melted. Toss jelly with berries and pile atop cheesecake. Remove side of pan, slice and serve.

Makes: 12 servings Bake: at 350 degree F for 1 hour
Prep: 30 minutes
Cook: in microwave: 15 seconds
Chill: 3 hours or overnight