Lemon Cheesecake with a Cornmeal Crust and Blueberry Topping

Preheat your oven to 350F.

THE CRUST:
Cream together the butter and sugar for 1 to 1.5 minutes. Add flour, cornmeal, and salt, mixing to combine. Press the mixture on the bottom and sides of a springform pan. Bake for 25-30 minutes, or until golden. Remove to cool. Lower the oven temperature to 325F.

THE CHEESECAKE:
Cream together the cream cheese, marscapone and sugar until smooth. Scrape down the bowl and paddle attachment. Add eggs, mix to combine. Add lemon zest and lemon juice. Pour the batter into the prepared crust and spin gently to level the batter.

Place the springform pan into a roasting pan large enough to hold it comfortably, covering the springform pan gently with aluminum foil. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 1.5 hours at 325F, or until the center is just set.

Remove the pan from the water bath and remove the aluminum foil on top. Loosen the edges of the cheesecake from the pan with a sharp knife. Let cool to room temperature. Remove the bottom foil liner and refrigerate until chilled, at least 4 hours to overnight.

THE TOPPING:
Combine half the blueberries, sugar, water, and lemon juice in a medium saucepan over low heat and cook until thick, about 5-10 minutes. Remove from heat and stir in the remaining blueberries. Let cool to room temperature and refrigerate for 30 minutes.

THE COMPLETION:
Once the cheesecake is chilled, remove it from the springform pan. Spoon the topping over the cheesecake and serve.

The topped cheesecake will keep, refrigerated, for up to 3 days. The topping and cheesecake will keep, separately, for up to 3 days.

Top the cheesecake before serving.