We celebrated my middle grandson's birthday May 3rd, (this birthday way April 29) but he had to work that day. We had a Mexican feast with Beef and chicken tacos, beans, Spanish Rice, sopillias and of course lots of desserts. This is the one that I made. I was really a big hit and oh so yummy.
The recipe is adapted from here. I showed my changed in red in the recipe listed below.
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)
1/3 cup light brown sugar
1/3 cup sugar
1 teaspoon vanilla
Blueberry Cheesecake Filling:
8 oz. mascarpone (I didn't use this b/c I didn't have it on hand)
2 -8 oz. cream cheese-softened (I used 2 8 oz of cream cheese instead)
½ cup + 2 Tablespoons caster sugar
2 Tablespoons corn starch
1 teaspoon vanilla
1 and 2/3 cups of blueberries
½ cup powdered sugar
2–3 teaspoons milk
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.
In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
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.
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.
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.
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.
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.
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.
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.
CASTER SUGAR is a finer granulated sugar. You can make a homemade caster sugar. Just process regular granulated sugar in a food processor, blender or coffee grinder until the sugar granules are smaller. But keep an eye on it—if you process it too long you’ll end up with powdered sugar!
Give this a try it will be a big hit. You can change the fruits if you like, would be oh so good. Thanks for taking the time to stop by and Always Remember to Find the Time to Do All the Things you Love.