Berry Cheesecake Recipe (adapted from the Taste Of Home Magazine July 2011 issue)
1-1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon grated lemon peel
3/4 cup cold butter
2 egg yolks
1/2 teaspoon vanilla extract
5 packages ( 8 ounce 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 crushed strawberries
1 cup crushed blueberries
Assorted berries for topping, optional
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.
Press onto the bottom and 3 in. up the sides of a greased 9-in. spring form pan. Place pan on a baking sheet. Bake @ 400 degrees for 10 minutes or until lightly browned. Cool on a wire rack.
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.
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.
Bake @ 400 degrees for 10 minutes. Reduce heat to 300 degrees 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.
Garnish with assorted berries.