Blueberry Cheesecake With Raspberry Curd

In 'Luscious Berry Desserts' by Lori Longbottom

• Ready In: 3 hrs
• Serves: 10-12

Ingredients

• Crust

• 1 3⁄4 cups  shortbread, crumbs
• 5  tablespoons unsalted butter, melted

• Filling

• 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)

Directions

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.