Blueberry Cheesecake with Lemon Whipped Cream

INGREDIENTS

For the Blueberry Cheesecake:

2 1/3 cups graham cracker crumbs
1/2 cup butter, melted
¼ cup sugar
4 (8oz) packages cream cheese, softened
1 ½ cup sugar
¼ cup all purpose flour
5 eggs
16 oz sour cream
¼ cup milk
1 Tablespoon vanilla extract
⅓ cup all fruit blueberry spread
2 6oz baskets fresh blueberries

For the Lemon Whipped Cream:

1 cup heavy whipping cream
2 Tablespoons sugar
1 Tablespoon finely grated lemon peel
2 teaspoons fresh lemon juice


DIRECTIONS

Make crust:

1 - Preheat oven to 375. Wrap the outside of springform pan with two sheets aluminum foil to make airtight.

2 - In a food processor, combine 2 ⅓ cups graham cracker crumbs, ½ cup unsalted butter (melted), and ¼ cup sugar. Blend using on/off turns until crumbs are just moist.

3 - Press crumbs into bottom and 2 inches up sides of the pan. Bake until crust begins to brown - about 8 minutes. Transfer crust to rack to cool. Leave oven at 375.

Make filling :

1 - Using electric mixer, beat 32 oz of room temperature cream cheese and 1 ½ cups sugar in a large bowl until well blended. Beat in ¼ cup all purpose flour. Add 5 eggs, one at a time, beating just until combined. Beat in 16 oz sour cream, ¼ cup milk, and 1 Tablespoon vanilla extract. Pour filling into crust.

2 - Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up the sides of the pan.

3 - Bake cheesecake until just set in center and top is slightly puffed and golden brown - about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate at least 6 hours. Cover, then refrigerate overnight.

Add topping:

1 - Stir ⅓ cup all-fruit blueberry spread in a large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat.

2 - Spoon blueberry mixture over top of cheesecake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

Make Lemon Whipped Cream:

1 - Combine 1 cup heavy cream, 2 Tablespoons sugar, 1 Tablespoon finely grated lemon peel, and 2 teaspoons fresh lemon juice in a medium bowl.

2 - Using an electric mixer, beat to soft peaks.

3 - Cover and chill for up to 4 hours before serving. Re-whisk before serving.

Run small sharp knife around sides of cake to loosen. Release pan sides, Transfer to platter and serve.