1 cup crushed strawberries, 1 cup crushed blueberries
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 in. up the sides of a greased 9-in springform pan. Place pan on a baking sheet. Bake at 400 degrees for 5-8 mins or until lightly browned. Cool on a wire rack.
For filling, 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 combines. Divide batter into half. Fold crushed berries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet.
Bake at 400 degrees for 10 mins. Reduce heat to 300 degrees and bake 60-70 mins longer or until center is almost set. Cook on a wire rack for 10 mins. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Garnish with assorted berries, currants and fresh mint if desired.
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