Summer Berry Cheesecake

Step 1

Preheat oven to 400 F. Lightly butter, or spray with a non stick vegetable spray, an 9 inch springform pan.

Step 2

In your food processor ( or bowl of a stand mixer fitted with the paddle attachment) place the butter, sugar, lemon zest, egg yolks, vanilla and process to combine. Add the flour and pulse until the pastry starts to come together and form clumps.

Step 3

Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up (2-3 inch) the sides of the pan.

Step 4

Bake 12-15 minutes or until golden brown. Set aside to cool.

Step 5

Reduce heat to 325 F. Wrap pan (sides and bottom) with foil.

Step 6

In a large mixer-bowl or bowl, beat the cream cheese until it is smooth and there are no lumps. Add the sugar, cream, eggs, egg yolk, flour, lemon zest and vanilla to the bowl and beat on medium-low speed until combined and creamy.

Step 7

Divide batter in half. Fold crushed strawberries and crushed blueberries into half of the batter. Pour into crust. Top with remaining batter.

Step 8

Place pan in a roasting pan large enough to prevent the sides from touching. Bring a few cups of water to a boil and pour into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to reach halfway up the sides of the springform pan.

Step 9

Bake at 325 F for 1 hour and 45-55 minutes.

Step 10

Turn off the oven and crack the door open. Let the cheesecake cool slowly for 1 hour.

Step 11

Dry the bottom of the pan, cover with foil and refrigerate overnight.

Step 12

Carefully run a knife around the edges of the cheesecake, loosen sides and remove.

Step 13

Garnish with sliced fresh strawberries and blueberries.