Blueberry Cheesecake Crumb Cake



Crumb Cake:
3 and 1/3 cups flour
2 teaspoons baking powder
¼ teaspoon salt
2/3 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: https://omgchocolatedesserts.com/blueberry-cheesecake-crumb-cake/

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