Lemon Blueberry Cheesecake Delight (Printer-Friendly Version)
Moist lemon and blueberry layers with a creamy cheesecake center and tangy lemon frosting create a vibrant, flavorful treat.
# Required Ingredients:
→ Blueberry Cheesecake
01 -
180 g fresh blueberries
02 -
455 g cream cheese, room temperature
03 -
100 g granulated sugar
04 -
16 g all-purpose flour
05 -
1.5 tsp vanilla extract
06 -
2 whole eggs plus 1 egg yolk, room temperature
07 -
60 ml sour cream
08 -
60 ml heavy cream
→ Lemon Blueberry Cake
09 -
250 g all-purpose flour
10 -
16 g cornstarch
11 -
1/4 tsp salt
12 -
10 g baking powder
13 -
150 g unsalted butter, room temperature
14 -
270 g granulated sugar
15 -
2 whole eggs plus 1 egg white
16 -
1.5 tsp vanilla extract
17 -
2 tsp lemon zest
18 -
120 ml milk
19 -
45 ml lemon juice
20 -
225 g blueberries (fresh or frozen, do not thaw if frozen)
21 -
3–4 tsp all-purpose flour for tossing blueberries
→ Lemon Cream Cheese Frosting
22 -
340 g full-fat brick-style cream cheese, softened
23 -
227 g unsalted butter, softened
24 -
1/4 tsp salt
25 -
440–560 g powdered sugar
26 -
2 tsp vanilla extract
27 -
1 tbsp lemon zest
→ Garnish
28 -
Fresh blueberries
29 -
Lemon wedges
# Step-by-Step Instructions:
01 -
Preheat the oven to 175°C. Grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the pan with two layers of heavy-duty aluminum foil. In a food processor, blend blueberries with cream cheese until smooth. Transfer to a bowl, add sugar and flour, mixing until creamy. Stir in vanilla extract. Add eggs one at a time, mixing gently after each. Incorporate sour cream and heavy cream until combined. Pour batter into prepared pan. Place pan inside a larger roasting pan and fill with boiling water halfway up the sides for a water bath. Bake for 40-45 minutes, until the center is set. Remove, run a knife around edges, cool to room temperature, then refrigerate for several hours or overnight.
02 -
Increase oven temperature to 175°C. Grease, flour, and line two 8-inch round cake pans with parchment paper. Whisk flour, cornstarch, baking powder, and salt in a bowl. In another bowl, combine milk and lemon juice and allow to curdle for a few minutes. Using an electric mixer, beat butter and sugar on medium-high speed for 4 minutes until light and fluffy. Reduce speed, add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest. Alternately add dry flour mixture and milk mixture in three additions, starting and ending with flour, mixing until just combined to avoid overmixing. Toss blueberries in flour and gently fold into batter. Divide evenly between pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10-15 minutes then transfer to wire racks to cool completely.
03 -
Beat butter and cream cheese on medium speed until smooth, avoiding overbeating. Add vanilla extract, salt, and lemon zest. Gradually incorporate powdered sugar, beating until smooth and fluffy. Adjust consistency and sweetness as desired.
04 -
Place one lemon blueberry cake layer on a serving plate. Spread a thin layer of frosting on top to secure layers. Carefully remove chilled blueberry cheesecake from springform pan; trim edges if needed to match cake layers. Place cheesecake over frosted cake layer. Apply a thin layer of frosting atop the cheesecake. Add second cake layer, align carefully. Apply a crumb coat over entire cake and chill for 20 minutes to set. Finish with the remaining frosting, smoothing evenly or creating decorative swirls. Garnish with fresh blueberries and lemon wedges. Refrigerate assembled cake for at least 45 minutes before slicing to ensure stability.
# Handy Cooking Tips:
01 -
Use room temperature ingredients to ensure even mixing and smooth batter. Avoid overmixing the batter to maintain a light texture. Employ a water bath for the cheesecake layer to prevent cracks. Toss blueberries in flour before adding to batter to avoid sinking. Chill the cake before frosting and serving for better structure and cleaner slices.