1

To prepare crust: Preheat oven to 400 degrees F. Combine flour, sugar and lemon peel in medium bowl. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Butter bottom and sides of 9" springform pan. Pat 1/3 of the dough onto the bottom of the prepared pan, and pat remaining dough along sides- about 1 ¾" from bottom. Bake about 8 minutes, or until golden. Let cool.

2

To prepare blueberry pureé: In a medium saucepan, combine blueberries, sugar, cornstarch and water. Over medium heat, while stirring, heat until mixture becomes thickened. Pour into a blender and puree with lemon juice. Set aside and let cool.

3

Preheat oven to 450 degrees F.

4

To prepare filling: In a food processor (or blender with a sharp blade), process ricotta cheese until smooth. Add cream cheese and eggs. Beat until smooth. Add remaining ingredients and beat until smooth.

5

Pour the filling into your crust. Drop spoonfuls of blueberry pureé carefully over it. Using a knife, swirl lightly to create a marbled effect.

6

Bake at 450 degrees for 12 minutes, then reduce heat to 300 and bake for an additional hour.

7

Remove from oven; cool. Loosen sides with a spatula after ½ hour. Remove sides after one hour.