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Lemon Blueberry Cheesecake

Recipe Link: http://family.go.com

List of Ingredients




CRUST
2/3 cup all-purpose flour
2 tbsp. sugar
5 tbsp. unsalted butter
1/2 tsp. lemon zest
2 egg yolks
1/2 tsp. vanilla extract
1 tbsp. heavy cream

FILLING
3 8-oz. pkgs. cream cheese, softened
1 cup sugar
2 tbsp. all-purpose flour
2 tsp. lemon zest
1/4 tsp. vanilla extract
3 eggs
1 egg yolk
3 tbsp. heavy cream

SAUCE
1 cup blueberries
1/4 cup sugar
1 tbsp. orange juice


Recipe



Step 1
Preheat the oven to 350 degrees. In an electric mixer or the bowl of a food processor, blend the flour, sugar and butter until the mixture resembles a coarse meal. Add the lemon zest, egg yolks, vanilla extract and heavy cream, and blend until the dough combines. Press the mixture into the bottom of an 8-inch springform pan. Bake for 20 minutes or until lightly toasted.

Step 2
For the filling, whip the cream cheese in an electric mixer or a food processor until fluffy. Add the sugar, flour, lemon zest, vanilla extract, eggs, egg yolk and heavy cream. Blend thoroughly. Pour the filling over the baked crust. Cover the bottom of the pan with tinfoil and set it in a larger baking dish. Fill the dish halfway with water. Bake the cheesecake for 10 minutes at 400 degrees, then lower the heat to 250 degrees and continue baking for 1 hour.

Step 3
To make the sauce, bring the blueberries (washed and stems removed), sugar and juice just to a boil in a nonreactive saucepan, then reduce the heat. Simmer, covered, for 15 minutes, stirring occasionally. Mash the berries with a fork, or puree for a few seconds in a blender or food processor. When the cheesecake is cooled, slice it and cover each piece with a spoonful of sauce. Makes 8 to 10 servings.