Step 1

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.

Step 2

In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.