Ingredients:
°Blueberry Cheesecake:
°¾ c fresh blueberries
°16 oz.cheese- cream
°1/2 c granulated sugar
°2 t flour
°1 ½ t of vanilla
°2 eggs + 1 egg yolk
°1/4 c sour cream
°1/4 c heavy cream
+Lemon Cake Blueberry:
° 2 c flour
° 2 tablespoons of cornstarch
° ¼ teaspoon of salt
° 2 teaspoons of yeast
° 2/3 cup unsalted butter at room temperature
° 1 & 1/3 c granulated sugar
° 2 egg + 1 egg white
° 1 ½ teaspoon of vanilla extract
° 2 teaspoons of lemon zest
° ½ cup of milk
° 3 tablespoons of lemon juice
° 1 ½ cup blueberries – fresh (if frozen, do not thaw)
° 3–4 teaspoons of flour – for mixing the blueberries
+Lemon Cream Cheese Frosting:
° 12 oz. whole brick cream cheese, softened
° 1 c softened unsalted butter
° ¼ t of salt
°3 ½ – 4 ½ cups powdered sugar
°2 t of vanilla extract
°1 t of lemon zest
+For garnish:
°Lemon wedges
°Fresh blueberries
Methods
Blueberry Cheesecake:
Preheat oven 350 F. Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the springform pan in a double layer of heavy-duty aluminum foil to prevent water from seeping in while cooking in a bain-marie.
Make the cheesecake pulse the blueberries and cream cheese in a food processor, then transfer the mixture to a mixing bowl.
Adding sugar and flour & beat to smooth & creamy. Blend in vanilla.
Add the eggs, one at a time, mixing after each addition just to combine, do not over mix.
Finally, mix sour cream and heavy cream. Pour the batter into a springform pan and smooth the top, then place in a roasting pan. Pour boiling water into the roasting pan halfway up the side of the springform pan and make sure there are no water drips on the batter and cook for 40 to 45 minutes or until until the center is taken.
Remove the springform pan from the double boiler, then run a thin knife around the cake and let it cool to room temperature, then place it in the fridge for a few hours or overnight to cool completely.
Lemon Blueberry Cake:
Preheat the oven to 350 F, lightly butter and flour two 8-inch round cake pans and line the bottoms with circles of parchment paper.
Sift together 2 cups flour, cornstarch, baking powder and salt and set aside.
Mix the milk and the lemon juice and let curdle.
Beat butter and sugar over medium-high heat until pale and fluffy, about 4 minutes.
With the mixer on low, add the eggs one at a time and mix after each addition.
Remove the springform pan from the double boiler, then run a thin knife around the cake and let it cool to room temperature, then place it in the fridge for a few hours or overnight to cool completely.
Lemon Blueberry Cake:
Preheat the oven to 350 F, lightly butter and flour two 8-inch round cake pans and line the bottoms with circles of parchment paper.
Sift together 2 cups flour, cornstarch, baking powder and salt and set aside.
Mix the milk and the lemon juice and let curdle.
Beat butter and sugar over medium-high heat until pale and fluffy, about 4 minutes.
With the mixer on low, add the eggs one at a time and mix after each addition.
Gradually add the powdered sugar until you obtain the desired softness and thickness. Scrape down sides of bowl and beat until smooth.
Assembling the cake:
Place a layer of cake on a serving platter and cover with a thin layer of lemon cream cheese frosting. Place the blueberry cheesecake layer and cover with a thin layer of frosting. Finally, cover with the second layer of cake and frost the cake with the remaining frosting. Garnish with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting, otherwise the cake may fall apart as you cut.
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