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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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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 |
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.
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.
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