You may also like
Categories:
shortbread unsalted butter cream cheese sugar eggs egg yolk whipping cream lemon zest lemon juice flour vanilla salt blueberries raspberry curds
Viewed: 41 - Published at: 9 years agoIngredients
- 1 34 cups shortbread, crumbs
- 5 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, at room temperature
- 34 cup sugar
- 3 large eggs
- 1 large egg yolk
- 12 cup whipping cream
- 1 tablespoon finely grated lemon zest
- 14 cup fresh lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon pure vanilla extract
- 14 teaspoon salt
- 1 pint ripe blueberries, picked over (preferably tiny wild blueberries)
- 1 cup raspberry curds (Luscious Raspberry Curd)
Method
- 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.
