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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