Cristina Cooks: "Taste of Home" Magazines Red, White and Blue Cheesecake
1½ cups all-purpose flour
⅓ cup sugar
1 teaspoon grated lemon peel
¾ cup cold butter, cubed
2 egg yolks
½ teaspoon vanilla extract
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
¼ cup half-and-half cream
3 tablespoons all-purpose flour
½ teaspoon grated lemon peel
¼ teaspoon salt
¼ teaspoon vanilla extract
2 eggs, lightly beaten
1 egg yolk
1 cup crushed strawberries
1 cup crushed blueberries
Fresh mixed berries, optional
“Taste of Home” recipe submitted by Connie LaFond of Troy, New York 16 Servings Prep: 40 min. Bake: 1¼ hours + chilling
Preheat oven to 400°. In a large bowl, combine 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 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 crushed strawberries and crushed 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.