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Ingredients
- FILLING:
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp grated lemon peel %
- 3/4 cup cold butter
- 2 egg yolks
- 1/2 tsp vanilla extract
- 5 pkg. (8 oz. each) cream cheese, softened
- 1 cup sugar
- 3/4 cup half-and-half cream
- 3 tbs all-purpose flour
- 1/2 tsp grated lemon peel
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 2 eggs, lightly beaten
- 1 egg yolk
- 1 cup crushed strawberries
- 1 cup crushed blueberries
- Assorted berries, currants and fresh mint, optional
Preparation
Step 1
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 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 5-8 minutes or until lightly browned. 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.
S· Bake at 400° for 10 minutes. Reduce heat to 300° and 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 assorted berries, currants and fresh mint if desired.