Blueberry Cheesecake Crumb Cake

INGREDIENTS

Crumb Cake:

3 and 1/3 cups flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup butter-cold and cut in cubes

Grated zest from 1 lemon(optional)

1/3 cup light brown sugar

1/3 cup sugar

2 eggs

1 teaspoon vanilla

Blueberry Cheesecake Filling:

8 oz. mascarpone

8 oz. cream cheese-softened

½ cup + 2 Tablespoons caster sugar

2 Tablespoons corn starch

2 eggs

1 teaspoon vanilla

1 and 2/3 cups of blueberries

Glaze:

½ cup powdered sugar

2-3 teaspoons milk

Instructions

·   Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.

·   In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

·   Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.

·   Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.

·   Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge. 

·   To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.

·   Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.

·   Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.

·   To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Source : here