Elegant Blueberry Cheesecake

Course : Cheesecakes
Serves: 16
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1/2 cup butter or margarine -- softened
12 ounces zwieback crushed to fine crumbs
1/2 cup super-fine sugar
1 tablespoon lemon rind -- grated and divided
40 ounces cream cheese
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons orange rind -- grated
1/2 teaspoon pure vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream
1 cup fresh blueberries -- rinsed and drained

Preparation / Directions:

1. Have all ingredients at room temperature. 2. Grease bottom and sides of a 10-inch spring-form pan with a little butter. 3. Combine remaining butter, zwieback crumbs, super-fine sugar and 1 1/2 teaspoons lemon rind; mix well. Press on bottom and sides of springform pan. 4. In large bowl, combine cream cheese, granulated sugar, flour, remaining lemon rind, orange rind and vanilla; beat until smooth and fluffy. 5. Add eggs, one at a time, beating well after each addition. 6. Add egg yolks, one at a time, beating well after each addition. 7. Stir in cream. 8. Spoon batter into pan evenly; bake in preheated 300 F. oven 1 hour. (Do not open oven door during baking time.) 9. Turn off heat and leave in closed oven for 1 hour. 10. Remove from oven; let cool to room temperature in draft-free spot. 11. Refrigerate overnight. Just before serving remove from pan and arrange blueberries in an even layer on top.

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