There is a place in Franklin, TN called Puckett's Grocery and this cheesecake is based on the one you can find there. It takes 3 hours to bake, so alot of firecrackers could be set off and enjoyed while you wait. The cheesecake is fluffy and light and adorned with lots of berries, almost too pretty to slice into, almost...
Ingredients: Blueberry Sauce: 1 cup blueberries, 3 tablespoons granulated sugar, 1 teaspoon lemon juice. Crust: 1 cup graham cracker crumbs, 1/3 cup granulated sugar, 5 tablespoons butter, melted, Filling: 3 pounds cream cheese, 1 1/3 cups granulated sugar, 3 whole eggs, 2 egg yolks, 1/3 cup heavy cream. Small strawberries, raspberries and blueberries for garnish.
Instructions: To prepare sauce, combine blueberries, sugar and lemon juice in a small saucepan. Cook over medium heat until blueberries begin to release their juices. Mash some of the blueberries against the side of the pan. Let cool.
Preheat oven to 250 degrees. Wrap the bottom of a 10-inch springform pan with foil (I think this step could be eliminated; just leave the cheesecake on the bottom of the springform pan when serving.)
To prepare crust, combine all crust ingredients and press into the bottom of the springform pan.
To prepare filling, beat cream cheese with a mixer at medium speed until smooth. Add sugar and beat until well combined. Combine eggs and egg yolks in a small bowl. Beat lightly. Slowly add eggs to cream cheese mixture while beating. Add heavy cream and beat, scraping the sides of the bowl occasionally, until smooth.
Pour 1/4 of the batter into another bowl and stir cooled blueberry sauce into it until well mixed.
Pour half of the unflavored batter over crusst. Pour fruit-flavored batter on top. Swirl with a spoon or knife. Top with remaining unflavored batter. Swirl again.
Place springform pan in a larger baking pan. Place on the center rack of oven. Pour in hot water to a depth of 1 inch. Bake for 3 hours or until set. Remove from oven and place on wire rack to cool. When completely cool, remove sides of pan and refrigerate for at least 8 hours before serving.
Garnish with strawberries, raspberries and blueberries in desired pattern.
I found this recipe in an insert of our local newspaper titled "Relish".
"Let's Bake a Cake!"
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