Blueberry Cheesecake

(from saymyname’s recipe box)

Source: Cheesecake Extraordinaire

Serves 12 people

Categories: Blueberries, Cheesecake, Dessert

Ingredients

  • Graham Cracker Crust
  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter or 1/4 cup margarine, melted
  • Blueberry Filling
  • 24 ounces cream cheese
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 3 eggs
  • 1 egg yolk
  • 2/3 cup whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon finely shredded lemon peel
  • 1 cup fresh blueberries

Directions

  1. The crust: in a bowl, stir together the crumbs and sugar; add in the melted butter.

  2. Stir until well combined; press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.

  3. The filling: in a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.

  4. Add in eggs and egg yolk one at a time, beating well after each addition.

  5. Stir in whipping cream, vanilla, and lemon peel. 6 Fold in blueberries; pour the cream cheese mixture over the crust.

  6. Bake in preheated 350° oven for 15 minutes; decrease temperature to 225° and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny.

  7. Remove the cake from the oven and run a knife around the inside edge of the pan.

  8. Chill, uncovered, overnight.

  9. *I always bake cheesecake in a water-bath; this method is untried by me, so proceed at your own risk.

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