Description
Lemon-blueberry cheesecake cake combines tangy citrus and sweet berries in a luxurious dessert that delights the senses. Creamy layers of blueberry-studded cheesecake nestled between moist lemon cake create a perfect balance you’ll crave with every bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (453 grams) cream cheese (softened)
- 2 ¼ cups (280 grams) all-purpose flour
- 1 ½ cups (300 grams) sugar
- 3 eggs
- 1 ¼ cups (296 milliliters) milk
- ½ cup (113 grams) butter (softened)
Fruit and Flavor Ingredients:
- 2 cups (340 grams) blueberries (fresh or frozen)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Additional Ingredients:
- ½ cup (120 grams) sour cream
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 8 tablespoons (113 grams) butter (softened)
- 4 ounces (113 grams) cream cheese (softened)
- 3 to 4 cups (360 to 480 grams) sifted powdered sugar
- 2 to 3 tablespoons (30 to 45 milliliters) heavy cream
Optional Garnish:
- Fresh blueberries
- Fresh whipped cream
Instructions
- Prepare the oven by heating to 325°F (163°C). Carefully line a 9-inch (23 centimeters) springform pan with parchment paper, generously coat the sides with unsalted butter, and securely wrap the bottom with aluminum foil. Position the pan inside a larger baking dish.
- Using an electric mixer, whip the cream cheese on medium speed for approximately 2 minutes until achieving a light, silky texture.
- Incorporate sour cream and granulated sugar on low speed, mixing until the mixture becomes uniformly smooth.
- Gently introduce eggs one at a time while maintaining medium speed, then fold in freshly grated lemon zest.
- Delicately fold blueberries into the cheesecake batter, then transfer the mixture into the prepared pan. Fill the outer baking pan with hot water until it reaches midway up the cheesecake pan.
- Bake for 50-55 minutes, monitoring until the center sets and becomes firm when touched. Allow to cool completely on a wire rack.
- Refrigerate the cheesecake, covered, overnight to enhance flavor and texture.
- Adjust oven temperature to 350°F (177°C). Prepare two 9-inch (23 centimeters) round cake pans by greasing with butter and dusting with flour.
- Combine cake ingredients in a large mixing bowl, blending on low speed for 30 seconds, then increasing to high speed for 3 minutes. Periodically scrape down the bowl’s sides to ensure even mixing.
- Evenly distribute cake batter between the two prepared pans. Bake for 25-30 minutes, verifying doneness by inserting a toothpick into the center, which should emerge clean.
- Transfer cakes to wire racks and allow to cool for 20 minutes. Carefully invert one cake onto a serving platter and the other onto parchment paper. Ensure complete cooling.
- Using an electric mixer, cream together unsalted butter and cream cheese on medium speed for 3 minutes until achieving a smooth, fluffy consistency.
- Gradually add confectioners’ sugar, one cup at a time, beating for 1 minute between additions. Alternate with splashes of heavy cream to create a thick frosting.
- Continue mixing on low speed for an additional 5 minutes to create a light, airy frosting.
- Apply a thin, even layer of frosting atop the first cake layer on the platter.
- Remove the cheesecake’s springform ring and carefully loosen edges with a butter knife. Utilize a thin spatula to transfer the cheesecake onto the frosted cake layer.
- Spread a delicate frosting layer over the cheesecake, then position the remaining cake layer on top.
- Completely frost the entire cake, garnishing with fresh blueberries. Refrigerate for a minimum of 2 hours before serving.
- Serve chilled, optionally accompanied by a dollop of whipped cream. Store any remaining cake in the refrigerator for up to 4 days.
Notes
- Elevate your baking skills with this showstopping lemon-blueberry cheesecake cake that combines two beloved desserts into one spectacular treat.
- Chilling the cake overnight allows flavors to meld and provides the perfect texture for a smooth, creamy, and incredibly indulgent dessert experience.
- Wrapping the cheesecake pan in foil and using a water bath ensures a silky, crack-free cheesecake with a luxurious, velvety consistency.
- Folding fresh blueberries into the cheesecake batter adds bursts of fruity flavor and creates beautiful purple swirls throughout the creamy filling.
- Layering the cheesecake between two tender cake layers and covering it with tangy cream cheese frosting transforms this dessert into a jaw-dropping centerpiece for any special occasion.
- Prep Time: 50 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 496 kcal
- Sugar: 43g
- Sodium: 287mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 1.5g
- Protein: 6.5g
- Cholesterol: 107mg