*INGREDIENTS
+Blueberry Cheesecake:
°¾ cup fresh blueberries
°1 ½ teaspoons of vanilla
°16 oz. cream cheese
°1/2 c granulated sugar
°2 tablespoons all-purpose flour
°1/4 cup sour cream
°2 eggs + 1 egg yolk - room temperature
°1/4 cup heavy cream
+Lemon Blueberry Cake:
°2 cups all-purpose flour
°2 2 tablespoons cornstarch
°¼ tsp salt
°baking powder, two teaspoons
°2/3 cup unsalted butter at room temperature
°1 and 1/3 cup granulated sugar
°2 eggs + 1 egg white
°1 ½ teaspoons vanilla extract
°2 teaspoons lemon zest
°½ cup of milk
°3 tablespoons lemon juice
°1 ½ cups blueberries - fresh (if frozen, do not thaw)
°3 to 4 teaspoons flour - for mixing the blueberries
+Lemon Cream Cheese Frosting:
°12 oz. soft whole brick cream cheese
°1 cup unsalted butter softened with 1/4 teaspoon salt
°3 1/2 to 4 1/2 cups powdered sugar
°Vanilla extract, two teaspoons
°A teaspoon of lemon zest
+For garnish:
°lemon wedges
°fresh blueberries
*INSTRUCTIONS
Blueberry Cheesecake:
Set the oven to 350 degrees. Lightly grease an 8 inch springform pan and place parchment paper in the bottom. Heavy-duty aluminum foil should be used to completely enclose the springform pan to prevent water from entering during cooking in a bain-marie.
The blueberries and cream cheese are pulsed through a food processor before being transferred to a mixing bowl to make the cheesecake.
Stir in flour and sugar until smooth and creamy. Mix in vanilla.
One at a time, add the eggs, mixing after each addition but not over mixing.
Finally, stir in sour cream and heavy cream. Pour batter to springform pan, smooth the top & place it in a roasting pan. Pour boiling water halfway up the springform pan, making sure there are no drops of water on the batter, and bake for 40 to 45 minutes, or until set. until the center is taken.
Remove the springform pan from the double boiler, then run a thin knife around the cake to allow it to cool to room temperature before placing it in the refrigerator for several hours or overnight to cool completely.
Lemon Blueberry Cake:
Preheat oven to 350 degrees Fahrenheit, lightly butter and flour two 8-inch round cake pans and line the bottom with parchment paper circles.
2 cups of flour, cornstarch, baking powder and salt should be sifted together and set aside.
Milk and lemon juice are combined, then set aside to curdle.
For about 4 minutes, over medium-high heat, beat the butter and sugar until light and fluffy.
One at a time, add the eggs to the mixer while it is on low heat, mixing after each addition.
Adding vanilla extract also lemon zest and stir to combine.
First add 1/3 of the flour mixture, then half of the milk mixture, then another 1/3 of flour mixture, then rest of milk mixture and finally flour mixture. After each addition, mix to combine but do not over mix.
The blueberries should be gently folded into the batter without breaking them after gently tossing them with flour in a small bowl to coat.
Divide the batter evenly between the prepared pans, smooth the tops and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10-15 minutes before transferring to wire rack to cool completely.
Cream Cheese Frosting:
Cream cheese and butter should be mixed on medium speed to avoid lumps. Avoid over-beating the mixture before adding the sugar to prevent a runny frosting.
Adding vanilla, salt and lemon zest & mix until mixed.
Gradually adding powder sugar until desired smoothness & thickness. After cleaning the sides of the bowl, beat the mixture until smooth.
Assembling the Cake:
Top one cake layer with a thin layer of lemon cream cheese frosting on a serving platter. Top with a thin layer of frosting and a layer of blueberry cheesecake. Finally, place the second cake layer on top and frost with the remaining frosting. If desired, garnish with lemon wedges and fresh blueberries. Refrigerate the cake for at least 45 minutes before cutting it, otherwise it will fall apart as you go.re that you will cut it.
Place in the refrigerator.
Enjoy !
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