Blueberry Cheesecake With Raspberry Curd

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 3/4 cups shortbread, crumbs
• 5 tablespoons unsalted butter, melted
• 3 (8 ounce) packages cream cheese, at room temperature
• 3/4 cup sugar
• 3 large eggs
• 1 large egg yolk
• 1/2 cup whipping cream
• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 1 pint ripe blueberries, picked over (preferably tiny wild blueberries)
• 1 cup raspberry curds (luscious raspberry curd)

Recipe

• 1 make the crust: butter a 9-inch springform pan; stir together the crumbs and melted butter in a bowl; press into the bottom and up the sides of the pan; refrigerate until firm.
• 2 preheat the oven to 450°.
• 3 make the filling: beat together the cream cheese and sugar with an electric mixer on med-high speed in a large deep bowl until light and fluffy.
• 4 beat in the eggs and yolk one at a time, beating well after each addition.
• 5 beat in the cream, zest, lemon juice, flour, vanilla, and salt until blended.
• 6 gently fold in the blueberries; transfer the filling to the crust and place the pan on a baking sheet.
• 7 bake for 15 minutes; decrease oven temperature to 200° and bake 1 hour longer; turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 45 minutes.
• 8 transfer the cheesecake to a wire rack and cool to room temperature; wrap tightly and refrigerate until thoroughly chilled, at least 8 hours or overnight.
• 9 spread the raspberry curd over the top of the cheesecake; refrigerate about 30 minutes until the curd is set.
• 10 to serve, run a table knife around the inside of the pan; remove the pan side, and cut into wedges.