“From Taste of Home Magazine I made this creamy cheesecake for a Fourth of July get-together with friends. Everyone raved about it, especially my friend's 9-year-old grandson. It looks so pretty and tastes delicious. —Connie LaFond, Troy, New York”
READY IN:
1hr 55mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the flour, sugar and lemon peel. Cut in butter until crumbly. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
  2. Press onto the bottom and 3 inches up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Cool on a wire rack.
  3. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, flour, lemon peel, salt and vanilla. Add eggs and yolk; beat on low speed just until combined.
  4. Divide batter in half. Fold crushed strawberries and crushed blueberries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet.
  5. Bake at 400° for 10 minutes. Reduce heat to 300° bake 60-70 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  6. Garnish with fresh mixed berries and currants, if desired.

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