Blueberry Cheesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/4 cup butter or 1/4 cup margarine, melted
• 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

Recipe

• 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.
• 7 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.
• 8 remove the cake from the oven and run a knife around the inside edge of the pan.
• 9 chill, uncovered, overnight.
• 10 *i always bake cheesecake in a water-bath; this method is untried by me, so proceed at your own risk.