Blueberry Cheesecake With Raspberry Curd

Name: Blueberry Cheesecake With Raspberry Curd
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 10-12 serving(s)
Ingredients: 1 3/4 cups shortbread, crumbs; 5 tablespoons unsalted butter, melted; 3 (8 ounce) packages cream cheese, at room temperature; 3/4 cup sugar; 3 large eggs; 1 large egg yolk; 1/2 cup whipping cream; 1 tablespoon finely grated lemon zest; 1/4 cup fresh lemon juice; 2 tablespoons all-purpose flour; 1 tablespoon pure vanilla extract; 1/4 teaspoon salt; 1 pint ripe blueberries, picked over (preferably tiny wild blueberries); 1 cup raspberry curds ( Luscious Raspberry Curd )

Submitted by ratherbeswimmin

"In 'Luscious Berry Desserts' by Lori Longbottom"

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Ready In:: 3hrs
Ingredients:: 14
Serves:: 10-12

ingredients

Crust
1 ³⁄₄ cups shortbread, crumbs
5 tablespoons unsalted butter, melted
Filling
3 (8 ounce) packages cream cheese, at room temperature
³⁄₄ cup sugar
3 large eggs
1 large egg yolk
¹⁄₂ cup whipping cream
1 tablespoon finely grated lemon zest
¹⁄₄ cup fresh lemon juice
2 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
¹⁄₄ teaspoon salt
1 pint ripe blueberries, picked over (preferably tiny wild blueberries)
1 cup raspberry curds (Luscious Raspberry Curd)

directions

Make the crust: butter a 9-inch springform pan; stir together the crumbs and melted butter in a bowl; press into the bottom and up the sides of the pan; refrigerate until firm.
Preheat the oven to 450°.
Make the filling: Beat together the cream cheese and sugar with an electric mixer on med-high speed in a large deep bowl until light and fluffy.
Beat in the eggs and yolk one at a time, beating well after each addition.
Beat in the cream, zest, lemon juice, flour, vanilla, and salt until blended.
Gently fold in the blueberries; transfer the filling to the crust and place the pan on a baking sheet.
Bake for 15 minutes; decrease oven temperature to 200° and bake 1 hour longer; turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 45 minutes.
Transfer the cheesecake to a wire rack and cool to room temperature; wrap tightly and refrigerate until thoroughly chilled, at least 8 hours or overnight.
Spread the raspberry curd over the top of the cheesecake; refrigerate about 30 minutes until the curd is set.
To serve, run a table knife around the inside of the pan; remove the pan side, and cut into wedges.