Lemon Blueberry Cheesecake: Dessert
2 1/2 lb Cream Cheese
1 cup Sugar
6 tablespoons All Purpose Flour
2 teaspoons Lemon Zest
1 teaspoon Vanilla Extract
1/2 cup Lemon Juice
1 cup Blueberries
3 Egg Yolks
Cream the cheese and sugar on low speed of stand mixer (speed 2 on kitchen-aid) until very pliable. Scrape down sides and bottom of bowl with rubber spatula.
Add flour in two parts, mixing well after each addition.
Add egg and yolks one at a time mixing well after each one. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs. Blend until last egg has just been incorporated and stop. Add the vanilla, zest, lemon juice and ½ of the blueberries and blend for just 2 minutes. Pour into prepared crust. Sprinkle the remaining blueberries on top of the pie.
Bake in oven with water bath at 425 F for 20 minutes. Then turn temp down to 350 F and continue to bake for 50-60 minutes longer until set. (Little to no jiggle in center of pie)
Crust 2 cups graham crumbs 4 oz butter melted pinch salt 1 oz ladle of sugar 10-inch spring-form pan Mix together, press into spring-form pan and bake at 400 F for about 15 min until just starting to get color. Remove and cool before adding pie mixture.