Blueberry Cheesecake Crumb Cake #dessert #cheesecake

Blueberry Cheesecake Crumb Cake is flavorful combo of two scrumptious treats: morsel cake and blueberry cheesecake. With this straightforward and simple pastry formula you'll get two cakes stuffed in one astonishing treat. Rich and smooth cheesecake is overflowing with blueberries! The outside and topping are produced using a similar blend, which implies considerably less work and filthy dishes, as well.

Be that as it may, this time I over-burden my piece cake with filling and made an extremely liberal layer of cheesecake filling. As a matter of fact, there's more filling than outside layer and garnish in this cake. Be that as it may, this Blueberry Cheesecake Crumb Cake turned was stunning. So delectable thus delightful!!!

Additionally, I included a ton of blueberries. Blueberries runs great with cheesecake. Blueberry Cheesecake is my most loved flavor combo. I've effectively utilized it in my Sopapilla Blueberry Cheesecake Bars and White Chocolate Blueberry Lasagna and my French Toast Muffins, for instance.

Also try our recipe : PISTACHIO NUT CHEESE RECIPE #dessert #recipe

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 :

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.

Source : bit.ly/2HOciGl

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