Lemon and raspberry cheesecake

°C fresh berries

16 ounces cream cheese

° 1/2 c granulated sugar

° 2 tons of flour

° 1 ton of vanilla

°2 eggs + 1 egg yolk

° 1/4 c sour cream

° 1/4 c heavy cream

° 2 c flour

° 2 tablespoons of cornstarch

° ¼ teaspoon salt

° 2 teaspoons of yeast

° 2/3 c unsalted butter,

° 1 and 1/3 c granulated sugar

° 2 eggs + 1 egg white

° 1 teaspoon of vanilla extract

° 2 teaspoons of lemon peel

° a cup of milk

° 3 tsp of lemon juice

° 1 c blueberries –

° 3-4 teaspoons of flour – to mix the berries

° 12 oz. Whole cream cheese, soft

° 1 c softened unsalted butter

° ¼ t salt

° 3 – 4 cups icing sugar

°2 tons of vanilla extract

° 1 ton of lemon peel

° lemon wedges

° Fresh blueberries

1. Preheat oven to 350°F, lightly grease an 8-inch baking tray and line the bottom with parchment paper. Wrap the springform pan in a double layer of heavy-duty aluminum foil to prevent water from seeping out while cooking in Marie’s bath.

2. Make the cheesecake and beat the blueberries and cream cheese in a food processor, then transfer the mixture to a mixing bowl.

3. Add sugar and flour and beat until smooth and creamy. Mix the vanilla.

4. Add eggs, one at a time, mixing after each addition just to mix, don’t over-mix.

5. Finally, mix the sour cream and heavy cream. Pour the mixture into a springform pan and smooth the surface, then place in the roasting pan. Pour boiling water into the grill pan about halfway up the side of the springform pan, making sure there are no water drips on the mixture and cook for 40 to 45 minutes or until the center is taken out.

6. Remove the springform pan from the double boiler, run a thin knife around the cake, and let cool to room temperature, then refrigerate for a few hours or overnight to cool completely.