Red, White and Blue Cheesecake

By TrayH

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

Details

Adapted from tasteofhome.com

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.