FOOD
Blueberry Muffin Cheesecake
Muffin compares to this blueberry cheesecake.
FOOD
Blueberry Muffin Cheesecake
Muffin compares to this blueberry cheesecake.
Ingredients
Streusel
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter, cubed and chilled
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
Steps
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.
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.