Red, White And Blue Cheesecake

• 1-1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon grated lemon zest
• 3/4 cup cold butter, cubed
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 5 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1/4 cup half-and-half cream
• 3 tablespoons all-purpose flour
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1 large egg yolk
• 1 cup crushed strawberries
• 1 cup crushed blueberries
• Fresh mixed berries, optional

1. Preheat oven to 400u0b0. In a large bowl, combine flour, sugar and lemon zest. Cut in butter until crumbly. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
2. Press onto bottom and 3 in. up sides of a greased 9-in. springform pan. Place pan on a
3. . Bake until golden brown, 12-15 minutes. Cool on a wire rack.
4. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream, flour, lemon zest, salt and vanilla. Add eggs and yolk; beat on low speed just until combined.
5. 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
6. .
7. Bake at 400u0b0 for 10 minutes. Reduce heat to 300u0b0 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.
8. Garnish with fresh mixed berries and currants, if desired.

flour, sugar, lemon zest, cold butter, egg yolks, vanilla, cream cheese, sugar, cream, allpurpose, lemon zest, salt, vanilla, eggs, egg yolk, crushed strawberries, blueberries, mixed berries

Taken from www.tasteofhome.com/recipes/red-white-and-blue-cheesecake/ (may not work)