Description
Indulge in the delightful fusion of tangy and sweet with this Lemon Blueberry Cheesecake Cake, a stunning dessert that layers moist lemon blueberry cake with creamy blueberry cheesecake.
Ingredients
Scale
Blueberry Cheesecake:
- ¾ cup fresh blueberries
- 16 oz. cream cheese, room temperature
- ½ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 2 eggs + 1 egg yolk, room temperature
- ¼ cup sour cream
- ¼ cup heavy cream
Lemon Blueberry Cake:
- 2 cups all-purpose flour
- 2 Tablespoons corn starch
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ⅔ cup unsalted butter, room temperature
- 1 and ⅓ cups granulated sugar
- 2 eggs + 1 egg white
- 1 ½ teaspoons vanilla extract
- 2 teaspoons lemon zest
- ½ cup milk
- 3 Tablespoons lemon juice
- 1 ½ cups fresh blueberries (if using frozen, do not thaw)
- 3–4 teaspoons flour (to toss the blueberries)
Lemon Cream Cheese Frosting:
- 12 oz. full-fat brick-style cream cheese, softened
- 1 cup unsalted butter, softened
- ¼ teaspoon salt
- 3 ½ –4 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 Tablespoon lemon zest
For Garnish:
- Lemon wedges
- Fresh blueberries
Instructions
Blueberry Cheesecake:
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan and line with parchment paper. Wrap the outside of the pan in aluminum foil.
- In a food processor, blend blueberries and cream cheese until smooth. Transfer to a bowl.
- Add sugar, flour, and vanilla to cream cheese mixture. Beat until smooth.
- Mix in eggs and egg yolk one at a time, followed by sour cream and heavy cream. Avoid overmixing.
- Pour batter into prepared pan. Set in a roasting pan and add boiling water halfway up the side of the springform pan.
- Bake for 40-45 minutes. Cool, then refrigerate for several hours or overnight.
Lemon Blueberry Cake:
- Preheat oven to 350°F (175°C). Butter, flour, and line two 8-inch cake pans.
- Sift together flour, corn starch, baking powder, and salt.
- Mix milk and lemon juice. Set aside.
- Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla and lemon zest.
- Alternately add dry ingredients and milk mixture to the butter mixture. Fold in floured blueberries.
- Divide batter among pans. Bake for 30-35 minutes. Cool on a wire rack.
Cream Cheese Frosting:
- Beat butter and cream cheese until smooth. Add vanilla, salt, and lemon zest.
- Gradually add powdered sugar to desired consistency. Beat until smooth.
Assembling the Cake:
- Place one cake layer on a plate. Spread with frosting.
- Add cheesecake layer. Top with frosting.
- Add second cake layer. Frost the top and sides.
- Garnish with lemon wedges and blueberries. Refrigerate before serving.
Notes
- Cream Cheese Temperature: Ensure the cream cheese is at room temperature before mixing to avoid lumps in both the cheesecake and frosting.
- Egg Temperature: Room temperature eggs blend more smoothly into the batter, contributing to a more uniform cake texture.
- Preventing Blueberry Sinkage: Tossing blueberries in flour before folding them into the cake batter helps distribute them evenly and prevents them from sinking to the bottom.
- Water Bath for Cheesecake: The water bath method helps to bake the cheesecake gently, reducing the risk of cracks and ensuring a smooth texture.
- Cooling Time: Allowing the cheesecake to cool completely in the refrigerator, preferably overnight, ensures it sets properly before assembling the cake.
- Frosting Thickness: Adjust the amount of powdered sugar in the frosting based on your desired sweetness and thickness. Start with the minimum and add as needed.
- Cake Assembly: Ensure all components (cheesecake and lemon blueberry cakes) are completely cooled before assembly to prevent the frosting from melting.
- Decorating: Use a light hand when applying the frosting between layers to keep the structure stable. The garnish of lemon wedges and fresh blueberries adds a refreshing touch and visually enhances the cake.