Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake cake is delicious combo of two mouthwatering desserts: Cake and blueberry cheesecake. With this easy and straightforward 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 up of an equivalent mixture, which suggests much less work and dirty dishes, too.

However, this is often not the primary time on behalf of me to feature cheesecake filling during a cake. It’s such an honest combo!!! Creamy filling trapped inside moist cake with crunchy streusel crumb on top is irresistible!

Blueberry Cheesecake Crumb Cake
Blueberry Cheesecake Crumb Cake

But, this point I overloaded my cake with filling and made a very generous layer of cheesecake filling. Actually, there’s more filling than crust and topping during this cake. However, this Blueberry Cheesecake cake turned was amazing. So delicious then flavorful!!!

Also, I added tons of blueberries. Blueberries goes specialized with cheesecake. Blueberry Cheesecake is my favorite flavor combo. I’ve already used it in my Sopapilla Blueberry Cheesecake Bars and chocolate Blueberry Lasagna and my French toast Muffins, for instance .

Blueberry Cheesecake Crumb Cake

Crumb Cake :
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 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)
Blueberry Cheesecake Filling :
  • 8 oz. mascarpone
  • 2 eggs
  • 1 teaspoon vanilla
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 1 and 2/3 cups of blueberries
  • ½ cup powdered sugar
  • 2–3  teaspoons milk
  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.

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