Lemon Blueberry Cheesecake Cake
Blueberry Cheesecake:
Preheat the oven to 350. Lightly grease an 8-inch pan and line the bottom with parchment paper. Wrap outside of the pan in a double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking process.
To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in mixing bowl
Add sugar and flour and beat until smooth and creamy. Mix in Vanilla
Add eggs, one at the time mixing after each addition just to combine, do not over mix.
Finally, mix in sour cream and heavy cream. Pour the batter into the pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.
Remove the pan from the water bath, then run a thin knife around the cake and cool to room temp, then place in the fridge for a few hours or overnight to cool completely.
Lemon Blueberry Cake:
Preheat oven to 350, butter and lightly flour two 8 inch cake pans and line the bottom with parchment paper.
Sift together 2 cups flour, corn starch, baking powder, and salt and put aside.
Stir together milk and lemon juice and set aside to allow it to curdle
Beat butter and sugar on med-high until pale and fluffy
With the mixer ruining on low, add eggs one at a time and mix after each addition
Add Vanilla extract and lemon zest and mix to combine
Add half of the flour mixture and add half of the milk mixture and combine in a mixer. Once incorporated add the remaining flour mixture and remaining milk mixture and mix until fully incorporated but be careful not to overmix
In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into the batter. Try not to break blueberries
Divide batter evenly between two pans, smooth top, and bake for 30-35 mins, until done. let cake cool
Cream Cheese Frosting:
Mix butter until pale and fluffy, add 3 1/2 cups of powdered sugar 1 cup at a time until fully incorporated. Once completed add the 2 8oz packages of cream cheese little pieces at a time. Add 1tsp of lemon extract and continue to mix until fully combined.
Assembly:
Place one cake on a serving tray and ice top layer with lemon cream cheese icing. Place blueberry cheesecake layer on top of the bottom cake and add another layer of lemon cream cheese icing. Place the second cake on top of the cheesecake layer and finally lay the top layer of cream cheese icing. Decorate with lemon wedges and blueberries however desired.
Store in the fridge
0 servings