BLUEBERRY CHEESECAKE
The flavors of fresh blueberries and lemon adorn this silky smooth cheesecake. It's cooked low and slow as not to overcook the blueberries. The cream cheese filling is a perfectly soft and smooth texture. An elegant springtime dessert, the cheesecake alone is delicious. To make this cheesecake even prettier, we spread a blueberry...
Provided by Sharon Whitley
Categories Other Desserts
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. In a small bowl, stir together crumbs and sugar.
- 2. Add melted butter or margarine. Stir until well combined.
- 3. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
- 4. In a large bowl combine cream cheese, sugar, and corn starch. Beat with an electric mixer until smooth.
- 5. Add eggs and egg yolk, one at a time, beating well after each addition.
- 6. Stir in whipping cream, vanilla extract, and lemon peel.
- 7. Fold in blueberries.
- 8. Pour the cream cheese mixture over the crust.
- 9. Bake at 350 for 15 minutes. LOWER the temperature to 225 and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny.
- 10. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered, overnight. Serve chilled.
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