Lemon Blueberry Cheesecake
- For the Crust:
- 2 cups graham cracker crumbs
- 4 ounces butter, melted
- Pinch salt
- 1-ounce ladle of sugar
- 10-inch springform pan
- For the Cheesecake:
- 2 1/2 pounds cream cheese
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 4 eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1/2 cup lemon juice
- 1 cup blueberries
FOR THE CRUST:
Mix together the crust ingredients, press into springform pan and bake at 400 degrees F for about 15 minutes until it starts to get color. Remove and cool before adding the cheesecake mixture.
FOR THE CHEESECAKE:
Cream the cheese and sugar on low speed in a stand mixer (speed 2 on KitchenAid) until very pliable. Scrape down the sides and bottom of the bowl with a rubber spatula.
Add the flour in two parts, mixing well after each addition.
Add the egg and yolks one at a time mixing well after each one. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with a spatula. Turn the machine back on low speed, incorporating the rest of the eggs. Blend until the last egg has just been incorporated and stop. Add the vanilla, zest, lemon juice and 1/2 of the blueberries and blend for just 2 minutes. Pour into the prepared crust. Sprinkle the remaining blueberries on top of the pie.
Bake in a water bath in a oven preheated to 425 degrees F for 20 minutes. Turn the temperature down to 350 degrees F and continue to bake for 50-60 minutes longer until set. (Little to no jiggle in center of pie)
Recipe reprinted by permission of <I>The Inn & Spa At Cedar Falls, OH<. All rights reserved.
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