I made this creamy cheesecake for a patriotic get-together with friends. Everyone raved about it! It looks so festive and tastes delicious.
—CONNIE LAFOND TROY, NY
PREP: 40 MIN. BAKE: 1 1/4 HOURS + CHILLING MAKES: 16 SERVINGS
1 1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon grated lemon peel
3/4cup cold butter, cubed
2 egg yolks
1/2 teaspoon vanilla extract
FILLING
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/4 cup half-and-half cream
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon vanilla extract
2 eggs, lightly beaten
1 egg yolk
1 cup crushed strawberries
1 cup crushed blueberries
Fresh mixed berries, optional
1. Preheat oven to 400°. In a large bowl, combine flour, sugar and lemon peel. Cut in the butter until crumbly. Whisk egg yolks and vanilla; add to the flour mixture, tossing with a fork until dough forms a ball.
2. Press onto bottom and 3 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 12-15 minutes or until golden brown. Cool on a wire rack.
3. For filling, in a large bowl, beat the cream cheese and sugar until smooth. Beat in cream, flour, lemon peel, salt and vanilla. Add eggs and yolk; beat on low speed just until combined.
4. Divide batter in half. Fold crushed strawberries and crushed blueberries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet.
5. Bake at 400° for 10 minutes. Reduce heat to 300°; bake 60-70 minutes longer or until the center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
6. Garnish with fresh mixed berries, if desired.