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“Cheesecake Extraordinaire; posted by request”
12 to 18 slices

Ingredients Nutrition


  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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