Blueberry Cheesecake Crumble Cake Looks delicious

Blueberry Cheesecake Crumble Cake Looks delicious

Ingredients:
Crumble Cake:
3 and 1/3 cups flour
2 teaspoons baking powder
¼ teaspoon salt
2/3 cup cold butter, cut into cubes
Zest of one 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. softened cream cheese
½ cup + 2 tablespoons powdered sugar
2 tablespoons cornstarch
2 eggs
1 teaspoon vanilla
1 and 2/3 cups blueberries
Frosting:
½ cup powdered sugar
2-3 teaspoons milk
Instructions:
Preheat oven to 350F .Line the bottom of a 9-inch springform pan with parchment paper, spray the bottom and sides of the pan with nonstick cooking spray, and set aside.
In a large bowl, mix together the flour, baking powder, salt, brown sugar, sugar and lemon zest.Add butter to dry ingredient mixture. Now you can work it with your hands, press it with a fork or use the mixer. Work until it is grainy. Add
eggs and vanilla and mix. The mixture should be crumbly.If it is very gritty, squeeze it with your fingers to create pea-sized crumbs.

Press about 2/3 of the mixture into the bottom and sides (about 3.5 cm high) of the pan. Place the pan and remaining crumbs in the refrigerator. To make the filling, stir together the cream cheese, mascarpone, vanilla, sugar and cornstarch until well combined. Add the eggs and mix to combine. Do not exaggerate.Pour half of the cheesecake mixture into the chilled crust and sprinkle about 2/3 cup of the blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.

Bake at 350 F until golden brown and a toothpick inserted into the center comes out clean, about 65-75 minutes. If it starts to brown too much, cover the top with aluminum foil.For the glaze, mix powdered sugar and milk or cream. If it’s too runny, add powdered sugar, if it’s too thick, add more milk.