Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon grated lemon peel
• 3/4 cup cold butter
• 2 egg yolks
• 1/2 teaspoon vanilla extract

Filling

• 5 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1/4 cup half-and-half cream
• 3 tablespoons all-purpose flour
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 egg yolk
• 1 cup crushed strawberries
• 1 cup crushed blueberries
• Blueberries, raspberries and strawberries for top
• Fresh mint and basil

Instructions

1. In a large bowl, combine the flour, sugar and lemon peel.
2. Cut in butter until crumbly.
3. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
4. Press onto the bottom and 3 inches up the sides of a greased 9-inch springform pan. Place pan on a baking sheet.
5. Bake at 400 degrees for 5-8 minutes or until lightly browned. \
6. Cool on a wire rack.

For Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Beat in the cream, flour, lemon peel, salt and vanilla.
3. Add eggs and yolk; beat on low speed until just combined.
4. Divide batter in half. Fold crushed strawberries and blueberries into half of the batter.
5. Pour into crust.
6. Top with remaining batter. Return pan to baking sheet.
7. Bake at 400 degrees for 10 minutes. Reduce heat to 300 degrees and bake 60-70 minutes longer or until center is almost set.
8. Cool on a wire rack for 10 minutes.
9. Carefully run a knife around edge of pan to loosen; cool 1 hour longer
10. Refrigerate overnight.
11. Remove sides of pan.
12. Garnish with blueberries, raspberries and strawberries.

By Frances Stone via KathyMillerTime

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