Ingredients
The following ingredients have 15 Servings
- 1 1 /4 cup(s) graham cracker crumbs
- 3 tablespoon(s) sugar
- 1/4 cup(s) butter or margarine, melted
- BLUEBERRY FILLING
- 24 ounce(s) cream cheese, softened
- 3/4 cup(s) sugar
- 5 teaspoon(s) corn starch
- 3 - eggs
- 1 - egg yolk
- 2/3 cup(s) whipping cream
- 2 teaspoon(s) vanilla extract
- 1 teaspoon(s) finely grated lemon peel
- 1 cup(s) fresh blueberries
Instruction
- In a small bowl, stir together crumbs and sugar.
- Add melted butter or margarine. Stir until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
- In a large bowl combine cream cheese, sugar, and corn starch. Beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Stir in whipping cream, vanilla extract, and lemon peel.
- Fold in blueberries.
- Pour the cream cheese mixture over the crust.
- Bake at 350 for 15 minutes. LOWER the temperature to 225 and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered, overnight. Serve chilled.
