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This Blackberry Crumb Cheesecake is delicious. I love cheesecake recipes that have a little something extra like this crunchy crumb crust.
Blackberry Crumb Cheesecake
Ingredients:
- 3 1/2 C flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 C (1 stick) unsalted sweet cream butter, cut into cubes
- 1 lemon, zested
- 1/3 C brown sugar
- 1/3 C sugar
- 2 large eggs
- 1 tsp pure vanilla extract
Cheesecake filling ingredients:
- 1 8oz container of Mascarpone cheese
- 1 8oz pkg of cream cheese, softened
- 1/2 C sugar
- 2 tbsp cornstarch
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 C blackberries
Directions
- Preheat the oven to 350 degrees and line the bottom of a 9 inch springform pan with parchment paper. Spray with pam baking spray and set aside
- Using a standing mixer, combine the flour, baking powder, salt, brown sugar, sugar, and lemon zest and mix on low speed until combined
- Mix in the butter cubes until mixture is grainy. You can also use your fingers
- Add in the eggs, and vanilla and mix until combined. You are going to want the mixture to be crumbly
- Using about 2/3 of the mixture, press dough into the bottom of the springform pan and about half way up the sides of the pan
- Place remaining dough and the springform pan into the fridge
Cheesecake directions:
- Using a standing mixer, cream together the mascarpone cheese, cream cheese, vanilla, sugar, and cornstarch until creamy and smooth
- Mix in the eggs until combined
- Pour about 1/2 of the cream cheese mixture into the chilled crust.
- Sprinkle about 3/4 C of blackberries
- Spread the remaining cheesecake mixture over the blackberries
- Top with remaining blackberries and crumb mixture
- Bake in the oven for 70 minutes
- Let cool completely before enjoying!
Blackberry Crumb Cheesecake
This Blackberry Crumb Cheesecake is delicious. I love cheesecake recipes that have a little something extra like this crunchy crumb crust.
Servings: 10 servings
Ingredients
- 3 1/2 C flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 C unsalted sweet cream butter, cut into cubes 1 stick
- 1 lemon zested
- 1/3 C brown sugar
- 1/3 C sugar
- 2 large eggs
- 1 tsp pure vanilla extract
Cheesecake filling:
- 8 oz Mascarpone cheese
- 8 oz cream cheese softened
- 1/2 C sugar
- 2 tbsp cornstarch
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 C blackberries
Instructions
- Preheat the oven to 350 degrees and line the bottom of a 9 inch springform pan with parchment paper. Spray with pam baking spray and set aside
- Using a standing mixer, combine the flour, baking powder, salt, brown sugar, sugar, and lemon zest and mix on low speed until combined
- Mix in the butter cubes until mixture is grainy. You can also use your fingers
- Add in the eggs, and vanilla and mix until combined. You are going to want the mixture to be crumbly
- Using about 2/3 of the mixture, press dough into the bottom of the springform pan and about half way up the sides of the pan
- Place remaining dough and the springform pan into the fridge
Cheesecake:
- Using a standing mixer, cream together the mascarpone cheese, cream cheese, vanilla, sugar, and cornstarch until creamy and smooth
- Mix in the eggs until combined
- Pour about 1/2 of the cream cheese mixture into the chilled crust.
- Sprinkle about 3/4 C of blackberries
- Spread the remaining cheesecake mixture over the blackberries
- Top with remaining blackberries and crumb mixture
- Bake in the oven for 70 minutes
- Let cool completely before enjoying!
Last Step:
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Calories: 566kcal | Carbohydrates: 63g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 156mg | Sodium: 319mg | Potassium: 270mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1075IU | Vitamin C: 10.2mg | Calcium: 134mg | Iron: 2.8mg
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