Ingredients
- ~For the CRUST:
- 1-1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon grated lemon peel
- 3/4 cup cold butter, cubed
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- ~For the FILLING:
- 5 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/4 cup half-and-half cream
- 3 tablespoons all-purpose flour
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1 egg yolk
- 1 cup chopped strawberries
- 1 cup blueberries
- Fresh mixed berries, optional
Preparation
Step 1
* Preheat oven to 400°. In a large bowl, combine flour, sugar and lemon peel. Cut in butter until crumbly. In seperate bowl, whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
* Press onto bottom and 3 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 12-15 minutes or until golden brown. Cool on a wire rack.
* For filling, in a large bowl, beat cream cheese and sugar until smooth.
* Beat in cream, flour, lemon peel, salt and vanilla.
* Add eggs and yolk; beat on low speed just until combined.
* Divide batter in half. Fold choped strawberries and blueberries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet.
* 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 10 minutes.
* Carefully run a knife around edge of pan to loosen; cool 1 hour.
* Refrigerate overnight. Remove sides of pan.
* Garnish with fresh mixed berries and currants, if desired.