1 1/2 cups finely crushed graham cracker crumbs
3 tablespoons sugar
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1/2 cup blueberry preserves or jam
Fresh berries, if desired
Heat oven to 350°F.
Combine all crust ingredients in bowl. Press onto bottom of 13x9-inch glass baking dish. Bake 8-10 minutes or until set.
Combine cream cheese, sugar, lemon zest and vanilla in another bowl. Beat at medium speed until very creamy. Add eggs; continue beating until well mixed. Pour batter over baked crust.
Drop spoonfuls of preserves randomly over batter in pan. Pull knife through batter and preserves to create marbled effect. (Do not over swirl.)
Bake 25-30 minutes or until center jiggles slightly when shaken. (Do not overbake.) Cool completely. Cover; refrigerate at least 3 hours.
Cut into squares; serve with dollop of whipped cream and fresh berries, if desired.
- Use bottom of dry measure cup to press crust mixture into pan.
- Allow cream cheese to soften to room temperature so that filling will be smooth with no lumps.