Skip to main content

Lemon Blueberry Cheesecake Cake






Ingredients
Blueberry Cheesecake:
  • � cup fresh blueberries
  • 16 oz. cream cheese- room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 � teaspoons vanilla
  • 2 eggs + 1 egg yolk- room temperature
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

Lemon Blueberry Cake:
  • 2 cups all-purpose flour
  • 2 Tablespoons corn starch
  • � teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup unsalted butter-room temperature
  • 1 and 1/3 cups granulated sugar
  • 2 eggs + 1 egg white
  • 1 � teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • � cup milk
  • 3 Tablespoons lemon juice
  • 1 � cups blueberries- fresh (if use frozen do not thaw)
  • 3�4 teaspoons of flour- to toss the blueberries

Lemon Cream Cheese Frosting:
  • 12 oz. full-fat brick style cream cheese- softened
  • 1 cup unsalted butter-softened
  • � teaspoon salt
  • 3 � �4 � cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 Tablespoon lemon zest

For garnish:
  • lemon wedges
  • fresh blueberries


Instructions
Blueberry Cheesecake:
  1. Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
  2. To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.
  3. Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
  4. Add eggs, one at the time mixing after each addition just to combine, do not over mix.
  5. Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.
  6. Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.

Lemon Blueberry Cake:
  1. Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
  2. Sift together 2 cups flour, corn starch, baking powder and salt and set aside.
  3. Stir together milk and lemon juice and set aside to curdle.
  4. Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
  5. With the mixer running on low, add eggs one at a time and mix after each addition.
  6. Add vanilla extract and lemon zest and mix to combine.
  7. First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
  8. In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.
  9. Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Cream Cheese Frosting:
  1. Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
  2. Add vanilla, salt and lemon zest and mix until combined.
  3. Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

Assembling the Cake:
  1. Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting.  Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
  2. Store in the fridge.

Notes
You can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperature, then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake.


This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

THE BEST CREPE RECIPE

Ingredients 4 large eggs 2 1/4 cups milk 2 cups all purpose flour 1 tablespoon sugar 1/4 cup melted butter or canola oil good pinch of salt US Customary - Metric Instructions Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal. Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes. After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So,...
Post a Comment
Read more

Hot Chocolate Cookies

Ingredients 1 cup butter softened 1 cup sugar 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 1/4 cups flour 4 packages or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon baking powder 1 cup chocolate chips 1 cup Mallow Bits mini marshmallows do not work the same and can be a bit of a sticky mess Instructions Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for 30 minutes. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned...
Post a Comment
Read more

Snickerdoodle Cheesecake Bars

INGREDIENTS FOR THE CHEESECAKE LAYER 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract pinch of kosher salt FOR THE SNICKERDOODLE LAYER 2 1/4 c. all-purpose flour 1/2 tsp. baking soda 1 1/2 tsp. ground cinnamon 1 tsp. kosher salt 3/4 c. (1 1/2 sticks) unsalted butter, melted 1 c. granulated sugar 1/2 c. packed brown sugar 2 large eggs 1 tsp. pure vanilla extract 1/4 c. cinnamon sugar, for sprinkling DIRECTIONS Preheat oven to 350� and grease a 9"-x-13" baking pan with cooking spray. Prepare cheesecake layer: In a large bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Prepare snickerdoodle layer: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a large bowl, beat together butter and sugars with a hand mixer, then add eggs and vanilla and mix until just combined. Gradually add flour mixture and mix on low until just combined. Pres...
Post a Comment
Read more