Lemon Blueberry Cheesecake Cake
Lemon Blueberry Cheesecake, the right blueberry dessert for spring and summer! Made with chewy lemon cake topped with juicy blueberries, blueberry cheesecake and sweet, tangy lemon curd cream frosting.
INGREDIENT
Blueberry Cheesecake:
¾ cup of fresh blueberries
16 oz. cheese - temperature
1/2 cup sugar
2 tablespoons all-purpose flour
1 ½ teaspoon vanilla
2 eggs + 1 ingredient - temperature
1/4 cup soured cream
1/4 cup cream
Lemon blueberry cake:
2 cups all-purpose flour
2 tablespoons cornstarch
¼ teaspoon of salt
2 teaspoons of yeast
2/3 cup unsalted butter at temperature
1 and 1/3 cups sugar
2 eggs + 1 albumen
1 and a half teaspoons of vanilla
2 teaspoons of lemon peel
½ cup milk
3 tablespoons of juice
1 ½ cup blueberries - fresh (if using frozen, don't thaw)
3 to 4 teaspoons of flour - to combine blueberries
Lemon cheese Frosting:
12 ounces of whole block cheese - soft
1 cup unsalted butter, softened
¼ teaspoon of salt
3 ½ to 4 ½ cups castor sugar
2 teaspoons vanilla
1 tablespoon lemon peel
For decoration:
lime wedge
fresh blueberries
Instructions
Blueberry Cheesecake:
1.Preheat oven to 350 F. Grease an 8-inch baking sheet lightly with oil and line bottom with parchment paper. Wrap the springform pan in double layers of heavy duty aluminium foil to stop water from seeping in when cooking within the double pan.
2.To make cheesecake, mix the blueberries and cheese during a kitchen appliance , then transfer the dough to a bowl.
3.Add sugar and flour, beat until smooth and soft. Stir within the vanilla.
4.Add the eggs, one at a time, stirring after each addition just to mix , don't mix an excessive amount of .
5.Finally add soured cream and cream . Pour the mixture into the springform pan and therefore the top is smooth, then put it within the pan. Pour boiling water into the roasting pan within the center of the springform pan and confirm the water doesn't drip over the batter and bake for 40 to 45 minutes or until the middle . taken.
6.Remove the springform pan from the double saucepan , then run a skinny knife round the cake and let it cool to temperature , then put it within the refrigerator for a couple of hours or overnight until it cools completely.
Lemon blueberry cake:
1.Preheat oven to 350 F, butter and lightly flour in two 8 inch round pans and line bottom with
parchment paper.
2.Sift 2 cups of flour, cornstarch, leaven and salt, set aside.
3.Mix milk and juice and let it thicken.
Beat the butter and sugar over medium-high heat until they're pale and fluffy, about 4 minutes.
Using a mixer over low heat, add the eggs one at a time and stir after each addition.
4.Add the vanilla and lemon peel and stir until combined.
5.Add 1/3 of the flour mixture first, then add half the milk mixture, then 1/3 the flour mixture, then the remaining milk from the milk mixture, and end with the flour mixture. Stir to combine well after each addition, but don't over mix.
6.In a small bowl, gently mix the blueberries with the flour to coat, then gently fold the blueberries into the mixture, being careful to not break the berries.
7.Distribute the dough evenly between the pans, smooth the tops and bake for 30 to 35 minutes, until a toothpick inserted within the center comes out clean. Let the cookies cool within the molds for 10 to fifteen minutes, then place them on a wire rack to end cooling.
Ice Cream Cheese:
1.Mix the butter and cheese on medium speed until there are not any lumps remaining. Don't beat an excessive amount of before the sugar is added or finishes up in liquid icing.
2.Add vanilla, salt and lemon peel , stir until well blended.
3.Add granulated sugar gradually until the specified sweet and thick taste is achieved. Scrape the edges of the bowl and beat until smooth.
Cake assembly:
1.Place a layer of cake on a serving plate and canopy with a skinny layer of lemon curd cream frosting. Place a layer of blueberry cheesecake and canopy with a skinny layer of frosting. Finally, cover with a second layer of cake and freeze the cake with the remaining frosting. Garnish with a fresh lemon and blueberry wedge, if desired. Refrigerate a minimum of 45 minutes before cutting, otherwise the cake may crumble once you cut it.
2.Store in refrigerator.
