Lemon Blueberry Cheesecake Cake

Silky cream cheese frosting is the perfect finishing touch. Smooth and creamy, speckled with lemon zest this frosting taste like spreadable cheesecake. Just make sure to use full-fat brick style cream cheese or you might end with a thin and runny frosting.


Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake is refreshing, spring and summer dessert assembled of moist lemon cake dotted with juicy blueberries, blueberry cheesecake and sweet and tangy lemon cream cheese frosting.

Ingredients
Blueberry Cheesecake:

  • ¾ cup fresh blueberries
  • 16 oz. cream cheese- room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 ½ teaspoons vanilla
  • 2 eggs + 1 egg yolk- room temperature
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • Lemon Blueberry Cake:
  • 2 cups all-purpose flour
  • 2 Tablespoons corn starch
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup unsalted butter-room temperature
  • 1 and 1/3 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 blueberries- fresh (if use frozen do not thaw)
  • 3–4 teaspoons of 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:

  1. Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
  2. To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.
  3. get the full instructions @ omgchocolatedesserts.com

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