Blueberry Muffin CheesecakeBlueberry Muffin Cheesecake
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Muffin compares to this blueberry cheesecake.
For the streusel:
2 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, cubed and chilled
For the cheesecake:
3 cups cream cheese, softened at room temperature
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1 lemon, zest and juice
1/2 cup sour cream
1 cup blueberries
Make the streusel: Preheat the oven to 350 degrees, and line a 9-inch springform pan with baking spray.
In a medium bowl, combine flour, brown sugar, cinnamon and salt. Add in butter cubes, and using two forks or knives, cut butter to combine with dry ingredients. Cut until mixture comes together in pea-sized bits. Press two-thirds of the streusel mixture into prepared pan and bake for 10 to 12 minutes until golden. Set aside to cool completely while you make the cheesecake filling.
Make the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar until combined. Add in eggs one at a time. Fold in vanilla, lemon juice and zest. Fold in sour cream and finish with blueberries, taking care to not mix too much so that the blueberries don’t bleed. Pour into set streusel crust and bake for 30 to 35 minutes until almost set.
Pull baking rack out from the oven and top with remaining streusel. Bake for another 15 to 20 minutes until set and topping is golden. Remove from oven and let cool for 1 hour. Chill in the refrigerator for up to 4 hours. Cake will keep up to 4 days covered in the fridge.
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