-
1
Preheat the oven to 350 degrees F and position a rack in the middle.
-
2
Butter a 9-by-2-inch round cake pan or a 9-inch springform pan and dust with sugar, tilting the pan to coat and discarding any excess.
-
3
In a large bowl, with an electric mixer on medium speed, beat the mascarpone, cream cheese, 3/4 cup sugar, 1 teaspoon of the lemon zest, lemon juice, and vanilla until smooth, about 2 minutes, scraping down the sides of the bowl once.
-
4
Add the eggs, one at a time, beating well after each addition.
-
5
Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated.
-
6
Pour the batter into the pan.
-
7
Bake until the top of the cake is a deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
-
8
Let the cake cool in its pan on a rack for 15 to 20 minutes.
-
9
Run a knife around the sides of the cheesecake.
-
10
If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate.
-
11
If using a springform pan, remove the sides and set the bottom on a serving plate.
-
12
Let cool completely.
-
13
In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest.
-
14
If using fresh berries, crush a few with the back of a spoon to encourage juices to form.
-
15
(Taste the fruit; if it's too tart, add another teaspoon of sugar.)
-
16
When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake.
-
17
Cut and serve with a dollop of whipped cream or creme fraiche, if you like.
