SigMT

SiG MT 78 BLUEBERRY CHEESECAKE CRUMB CAKE INGREDIENTS: Crumb Cake: • 3 and ⅓ cups flour • 2 teaspoons baking powder • ¼ teaspoon salt • ½ cup butter-cold and cut in cubes • Grated zest from 1 lemon(optional) • ⅓ cup light brown sugar • ⅓ cup sugar • 2 eggs • 1 teaspoon vanilla Blueberry Cheesecake Filling: • 1 pound cream cheese-softened • ½ cup + 2 tablespoons sugar • 2 tablespoons cornstarch • 2 eggs • 1 teaspoon vanilla • 1 and ⅔ 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 inch 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 to dry ingredients mixture. Work it with hands, press with a fork, or you can use the mixer. Work it until mixture is 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 size crumbs. 5. Press about 2/3 of the mixture in the bottom and up the side of the pan (about 1 ½ inch height). Place the pan and remaining crumbs in the fridge. 6. To make the filling, mix together cream cheese, vanilla, sugar, cornstarch, and eggs. With blender, mix together, do not over mix. 7. Pour half of the cheesecake mixture in chilled crust, sprinkle 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture over blueberries, top with remaining 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. Drizzle over cool cheesecake.

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