Blueberry Lemon Cheesecake Cake

Prep Time:

1.5 Hour plus 6 hour chill time

Cook Time:

65 tp 70 Minutes

Serves:

10

Level:

Advanced

About the Recipe

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Ingredients

Blueberry Cake:

  • 1/4 cup fresh squeezed lemon juice 

  • 1/2 cup milk 

  • 1/2 cup butter , room temperature

  • 3/4 cup sugar

  • 2 large eggs

  • 1 tablespoon lemon zest

  • 1 1/2 cup all purpose flour 

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 125 g (4 1/2 oz) fresh blueberries

Cheesecake:

  • 1 cup (8 oz | 250 g) light cream cheese, at room temperature

  • 1/3 cup Greek yogurt

  • 1/3 cup  powdered sugar

  • 1 heaping tablespoon all-purpose flour 

  • 1 large egg

  • 2 tablespoons fresh squeezed lemon juice

Cream Cheese Glaze

  • 1/2 cup cream cheese , at room temperature

  • 1 cup natural powdered sweetener (or sugar)

  • 3-4 tablespoons fresh squeezed lemon juice

  • 2 tablespoons water (only if needed for a thinner consistency

  • * Extra blueberries to garnish

Preparation

Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

For The Cake:

Step 1


In a jug, whisk the lemon juice together with the milk; set aside and allow to sour (making your very own buttermilk).


Step 2


In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs and zest until light and creamy. Beat in the 'buttermilk' (lemon juice/milk mixture).


Step 3


Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter. Gently mix 3/4 of the blueberries through.

For The Cheesecake Mixture:

Step 4


Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble Cake:

Step 5


Evenly pour half of the cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over blueberry cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.


Step 6


Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). 


Step 7


Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.



For The Glaze:


Step 8


Beat all glaze ingredients together until smooth.


Step 9


Once cake has chilled, remove from pan onto a serving dish. Pour the glaze evenly over the top and allow to drizzle down the sides of the cake. Serve with extra blueberries.