Lemon Blueberry Cheesecake with Cornmeal Crumble Crust

Lemon Blueberry Cheesecake with Cornmeal Crumble Crust
From: The Sweet Melissa Baking Book
Yield: One 9-inch cheesecake

For The Cornmeal Crust
8 Tablespoons (1 stick) unsalted butter, softened
5 Tablespoons sugar
1/2 cup all purpose flour
1/2 cup coarse yellow cornmeal
Pinch of salt
For the Lemon Cheesecake
2 pounds (4 8-ounce packages) cream cheese, softened
1 cup mascarpone cheese
1 1/2 cups sugar
2 large eggs
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
For the Blueberry Topping
1 dry pint fresh blueberries, rinsed
1/2 cup sugar
1 tablespoon water
2 teaspoons fresh lemon juice
Before You Start
Position the rack in the center of your oven. Preheat the oven to 350 degrees. Turn a 9-inchspringform pan upside down and cover the bottom and sides with aluminum foil. The foil should come up at least halfway on all sides, so that the water from the water bath will not leak through. Line the bottom of the springform pan with parchment cut to fit exactly. Using nonstick vegetable cooking spray, spray the inside papered bottom and sides of the pan.
To Make The Crust
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 1 to 1 1/2 minutes. Add the flour, cornmeal and salt and mix until combined.
Press the mixture onto the bottom and up the sides of the springform pan. (I use a cup with a flat base to help me press the crumbs evenly up the sides.) Bake for about 25 to 30 minutes, or until golden. Remove to a wire rack to cool. Lower the oven to 325 degrees.
To Make The Cheesecake
In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, mascarpone and sugar until smooth. Scrape down the bowl and the paddle. Add the eggs and mix to combine. Add the lemon zest and lemon juice.
Pour the batter into the prepared crust and spin gently to level the batter.
Place the springform pan in a roasting pan large enough to hold it. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for about 1 hour and 30 minutes, or until the center is just set. Remove the pan from the water bath and remove the aluminum foil on top. Using a sharp knife, loosen the edges of the cheesecake from the pan. Let cool on a wire rack to room temperature. Remove the bottom foil liner and refrigerate until chilled, at least 4 hours to overnight.
To Make The Blueberry Topping
In a medium saucepan over low heat, combine half of the blueberries, the sugar, water and lemon juice and cook until thick, 5 to 10 minutes.
Remove from the heat and stir in the remaining blueberries. Let cool to room temperature or refrigerate for about 30 minutes.
To Complete The Cheesecake
Once the cheesecake is chilled, release the springform ring from around it. To remove the bottom, slide two offset spatulas under the cake and transfer it to a serving plate.
Spoon the topping over the cheesecake and serve.

The topped cheesecake will keep in a cake saver in the refrigerator for up to 3 days. If you want to, you can make the cheesecake and the blueberry sauce ahead. Store them tightly wrapped separately for up to 3 days. Top the cheesecake before serving.