BLUEBERRY MASCARPONE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle. 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.
• 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. Add the eggs, one at a time, beating well after each addition. Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated.
• Pour the batter into the pan. 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. Let the cake cool in its pan on a rack for 15 to 20 minutes. Run a knife around the sides of the cheesecake. If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate. If using a springform pan, remove the sides and set the bottom on a serving plate. Let cool completely.
• In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest. If using fresh berries, crush a few with the back of a spoon to encourage juices to form. (Taste the fruit; if it's too tart, add another teaspoon of sugar.)
• When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake. Cut and serve with a dollop of whipped cream or creme fraiche, if you like.