I have made this many times over the years. It's always a hit and there is never a crumb leftover.
Blue Ribbon Recipe
The flavors of fresh blueberries and lemon adorn this silky smooth cheesecake. It's cooked low and slow as not to overcook the blueberries. The cream cheese filling is a perfectly soft and smooth texture. An elegant springtime dessert, the cheesecake alone is delicious. To make this cheesecake even prettier, we spread a blueberry glaze on top and added additional fresh blueberries. However you decide to serve it, this creamy cheesecake recipe is fantastic.
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.
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