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Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake

This Lemon Blueberry Cheesecake Cake brings a bright and refreshing flavor to any gathering, combining zesty lemon, juicy blueberries, and creamy cheesecake in a delightful dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Can substitute with cake flour for a lighter texture.
  • 1 cup Granulated Sugar Consider using brown sugar for added moisture.
  • 1 tbsp Baking Powder Ensure it's fresh for optimal rise.
  • 1 tsp Salt Do not omit; balances sweetness.
  • 1 cup Unsalted Butter Room temperature for easy creaming.
  • 3 large Eggs Use an egg yolk for richer taste or an egg white for fluffiness if separating.
  • 2 tbsp Lemon Zest Fresh is best; bottled lemon juice may alter taste slightly.
  • 1/2 cup Lemon Juice Fresh is best; bottled lemon juice may alter taste slightly.
  • 1 cup Whole Milk Can substitute with buttermilk for a richer flavor.
  • 1 cup Frozen Blueberries Fresh blueberries also work; thaw and dry if using frozen.
For the Cheesecake Layer
  • 16 oz Cream Cheese Use full-fat brick cream cheese for best consistency.
  • 1/2 cup Granulated Sugar Adjust according to taste.
  • 1 large Egg Important for cheesecake stability.
  • 1 tsp Vanilla Extract Use pure vanilla extract for best flavor.
  • 1/2 cup Blended/Pureed Blueberries Frozen blueberries yield a more vibrant hue.
For the Frosting
  • 1 cup Unsalted Butter Room temperature for easier mixing.
  • 4 cups Powdered Sugar Sifting helps to prevent lumps.
  • 2 tbsp Lemon Juice Adjust according to desired tartness.
  • 1 tbsp Lemon Zest Adjust according to desired tartness.
  • 2 tbsp Milk Use to thin out if needed.

Equipment

  • Mixing Bowls
  • Whisk
  • Springform Pan
  • cake pans
  • Hand Mixer
  • Oven

Method
 

Step-by-Step Instructions for Lemon Blueberry Cheesecake Cake
  1. Preheat your oven to 325°F (160°C). Blend cream cheese, granulated sugar, egg, vanilla extract, and pureed blueberries until smooth. Pour into a springform pan. Bake in a water bath for 45-50 minutes or until set. Cool completely and refrigerate overnight.
  2. Preheat your oven to 350°F (175°C). In a bowl, whisk dry ingredients. In another bowl, mix the wet ingredients. Fold wet into dry, add frozen blueberries. Pour into greased pans and bake for 25-30 minutes or until a toothpick comes out clean.
  3. Beat softened unsalted butter until light and fluffy. Gradually sift in powdered sugar and mix well. Add lemon juice and zest, adjust sweetness and tartness as desired. Thin with milk if needed.
  4. Once cooled, place one cake layer on a serving plate. Position the cheesecake layer on top, followed by the second cake layer. Frost the top and sides with lemon frosting. Decorate with fresh blueberries or lemon slices if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 600IUVitamin C: 10mgCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for smoother mixing. Use an oven thermometer to ensure accuracy.

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