Blueberry Cheesecake

By norsegal8

August is the prime season for fresh blueberries, and this is one of the best ways to serve them - atop a mild lemon cheesecake.

Ingredients

• CRUST:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons sugar
• 1 stick butter
• 1 egg yolk
• FILLING:
• 1 cup ricotta cheese
• 1 (8-ounce) package cream cheese
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• 2 teaspoons vanilla extract
• 1/4 cup sugar
• 2 eggs
• 1 pint fresh blueberries, washed and dried
• 1/4 cup firmly packed brown sugar
• 1 cup heavy whipping cream

Preparation

Step 1

Preheat the oven to 400 degrees. Lightly butter a 9-inch round cake or tart pan with removable sides or a springform pan.

To make the crust, in a large mixing bowl, combine the flour, baking powder and sugar. Cut in the butter until the mixture resembles coarse crumbs. Blend in the egg yolk until the mixture resembles moist crumbs. Press three-fourths of the mixture into the bottom and up the sides of the prepared pan. Bake for 15 minutes or just until lightly browned.

While the crust bakes, in a medium-sized bowl, cream the ricotta, cream cheese, lemon juice, lemon peel, vanilla, sugar and eggs until well blended. Pour the mixture into the baked crust. Reduce the oven temperature to 350 degrees and bake for 40 to 45 minutes, ot until the filling is just set and the top is lightly browned. Top with the blueberries and the remaining crust batter and the brown sugar. Bake for another 10 to 15 minutes, until lightly browned.

Remove from the oven and cool on a wire rack. Remove from the pan and serve with whipped cream, if desired.