Berry Crumble Cheesecake

 Berry Crumble Cheesecake

Ingredients

• Berry crumble cheesecake 
• For crumble
• 4 cups flour
• 1 1/2 cups sugar
• 1 1/2 tsp baking powder 
• 1/2 tsp salt
• 1 1/2 cups unsalted butter (frozen)
• 4 egg yolks
• 1 Tbsp vanilla 
• 2 tsp apple cider vinegar 
• For berries
• 3 cups fresh berries 
• 1/2 cup sugar
• 1 Tbsp cornstarch 
• 1 Tbsp lemon juice
• For cheesecake batter
• 32 oz cream cheese
• 4 Tbsp cornstarch 
• 1 1/2 cups sugar 
• 4 eggs
• 1 Tbsp vanilla 
• 3/4 cup heavy cream

Directions

• Preheat oven to 350 and spray a deep 9x13 baking dish with nonstick baking spray. 
• To make crumble
• Using a blender or food processor, pulse flour, sugar, baking powder and salt. Cut butter into chunks and add one third at a time to the flour mixture, pulsing for a bit between additions. Once all the butter is broken up into small bits, add egg yolks, vanilla and vinegar and pulse until dough starts to form. Transfer dough to a bowl and press with your hands to incorporate the last bits of dry flour. Set aside. 
• To make berries
• Toss berries in a bowl with sugar, cornstarch and lemon juice. Set aside.
• To make cheesecake 
• Using an electric stand mixer fitted with the paddle attachment, beat cream cheese at a low speed until smooth. Add cornstarch and sugar and mix on medium speed for one minute. Add eggs one at a time, mixing until fully incorporated after each addition. Add vanilla and cream and mix until incorporated.
• Assembly
• Press about half of the crumble dough into the bottom of the prepared baking dish, making sure to cover the entire surface of the bottom. Pour cheesecake batter over the crust. Scatter berry mixture over the cheesecake batter, using a spoon with draining holes so as not to carry too much liquid. Finally, sprinkle the last of the crumble in chunks all over the top. 
• Place in oven and bake for 1 hour and 30-45 minutes. Let cool at room temperature for a couple hours before transferring to refrigerator to cool overnight.