Shelly's Recipe

LEMON BLUEBERRY CHEESECAKE

Category: Cheesecake

For the Cheesecake:
2 1/2 pounds cream cheese
1 cup sugar
6 tbsp all purpose flour
2 tsp lemon zest
1 tsp vanilla extract
1/2 cup lemon juice
1 cup blueberries
4 eggs
3 egg yolks

For the Crust:
2 cups graham cracker crumbs
4 oz butter, melted
Pinch salt
1 ounce ladle of sugar
10-inch spring-form pan

Crust: Mix together crust ingredients, press into spring-form pan and bake at 400 F for about 15 minutes until just starting to get color. Remove and cool before adding cheesecake mixture.

Cheesecake: Cream the cheese and sugar on low speed until very pliable. Scrape down sides and bottom of bowl with rubber spatula. Add flour in two parts, mixing well after each addition.

Add egg and yolks one at a time mixing well after each one. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs. Blend until last egg has just been incorporated and stop. Add the vanilla, zest, lemon juice and 1/2 of the blueberries and blend for just 2 minutes. Pour into prepared crust. Sprinkle the remaining blueberries on top of the pie.

Bake in oven with water bath at 425 for 20 minutes. Then turn temperature down to 350 and continue to bake for 50-60 minutes longer until set. (Little to no jiggle in center of pie.)