Blueberry Cheesecake Scrap Cake Looks tasty

Fixings:

Scrap Cake:

• 3 and 1/3 cups flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 2/3 cup margarine cold and cut in 3D shapes

Ground zing from 1 lemon(optional):

• 1/3 cup light earthy colored sugar

• 1/3 cup sugar

• 2 eggs

• 1 teaspoon vanilla

Blueberry Cheesecake Filling:

• 8 oz. mascarpone

• 8 oz. cream cheddar relaxed

• ½ cup + 2 Tablespoons caster sugar

• 2 Tablespoons corn starch

• 2 eggs

• 1 teaspoon vanilla

• 1 and 2/3 cups of blueberries

Coat:

• ½ cup powdered sugar

• 2-3 teaspoons milk

Guidelines:

Preheat the broiler to 350 F. Line the lower part of 9 inches springform container with material paper, splash base and sides of the dish with nonstick cooking shower and put away.

In an enormous bowl mix together flour, baking powder, salt, earthy colored sugar, sugar and lemon zing. Add margarine in dry fixings blend. Presently, you can work it with hands, or press with a fork, or you can utilize the blender. Work it until it's grainy.

Add eggs and vanilla and blend to consolidate. The blend ought to be brittle. Assuming it's to sandy press it with your fingers to make pea size morsels.

Press around 2/3 of the combination in the base and side (around 1 ½ inch level) of the container. Place the skillet and remaining scraps in the cooler. To make the filling combine as one cream cheddar, mascarpone, vanilla, sugar and corn starch just to join. Add eggs and blend just to consolidate, don't go overboard.

Pour half of the cheesecake blend in chilled covering, dispersed around 2/3 cup of blueberries over the filling. Spread leftover cheesecake combination. Top with blueberries and remaining pieces.

Heat at 350 F until brilliant brown and toothpick embedded in the middle tells the truth, around 65-75 minutes. In the event that it begins carmelizing an excess of tent the top with aluminum foil. To make the coating mix together powdered sugar and milk or cream. Assuming it's too dainty add powdered sugar