Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat. Creamy and smooth cheesecake is bursting with blueberries! The crust and topping are made from the same mixture, which means much less work and dirty dishes, too. From .

Blueberry Cheesecake Crumb Cake


Ingredients:


Crumb Cake:
3 and 1/3 cups flour
2 teaspoons baking powder
¼ teaspoon salt (if tolerated)
2/3 cup butter-cold and cut in cubes
Grated zest from 1 lemon (optional if tolerated)
1/3 cup light brown sugar
1/3 cup sugar
2 eggs
1 teaspoon vanilla

Blueberry Cheesecake Filling:
8 oz. mascarpone (check for problem ingredients and see NOTES)
8 oz. cream cheese-softened
½ cup + 2 Tablespoons caster sugar (see NOTES)
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


Directions:


1. 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.

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

3. 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.

4. 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.

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 corn starch just to combine. Add eggs and mix just to combine, do not overdo it.

7. 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.

8. 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.

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:

CASTER SUGAR is a finer granulated sugar. You can make a homemade caster sugar. Just process regular granulated sugar in a food processor, blender or coffee grinder until the sugar granules are smaller. But keep an eye on it—if you process it too long you’ll end up with powdered sugar!

In the USA, caster sugar is most commonly called superfine sugar. You may also occasionally see it labeled on store shelves as baker's sugar, bar sugar, or castor sugar. Yes, you can easily buy caster sugar in the US, though it is usually labeled as "superfine sugar" or "baker's sugar" in standard grocery aisles.

Plain MASCARPONE is generally IC-friendly. Because it is a fresh, mild cheese with very low acidity and no additives, it is well-tolerated by most people following an Interstitial Cystitis (IC) diet. Always check the label to ensure there are no hidden preservatives or added citric acid.