minutes. For the Filling: Preheat the oven to 160ºC . In a bowl with an electric mixer beat cream cheese until it is light and fluffy. Add the sugar gradually, beating, and beat until the mixture is combined well. Beat in the flour, add the eggs, 1 at a time and beating after each addition, and beat in the sour cream, the zests, salt and vanilla, beating the filling until it is combined well. Pour the filling into the crust and bake the cheesecake in a foil lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. The cake will not be completely set; it will set as it cools. Turn the oven off and let the cake stand in the oven with the oven door propped open about 15 cm until it is cooled completely. Chill the cheesecake, covered, overnight. Remove the sides of the pan. Arrange the raspberries in a star shape on the top of the cake, and arrange the blueberries around them to cover the rest of the cake. Gourmet Magazine July 1993