Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake

PREP TIME: 15 MINUTES
COOK TIME: 75 MINUTES
SERVINGS: 8

 

INGREDIENTS:

CRUMB CAKE

  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup butter (cold and cut into 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 (*see note)
  • 2 tablespoons cornstarch
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup powdered sugar
  • 2-3 teaspoons milk

 

INSTRUCTIONS:

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

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

  3. Add butter to the dry ingredient mixture. Now, you can work it with your hands, press with a fork, or use the mixer. Work it until it’s grainy.

  4. Add eggs and vanilla and mix to combine. The mixture should be crumbly if it’s too sandy squeeze it with your fingers to make pea-sized crumbs.

  5. 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.

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

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

  8. Bake at 350 F until golden brown and the toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
  9. 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.

NOTES: If you do not have Caster Sugar, you can grind granulated sugar in a food processor, blender, coffee grinder, or spice mill to make your caster sugar.