#Lemon #Blueberry #Cheesecake #Cake
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
Instructions
Blueberry Cheesecake:
- 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.
- To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.
- Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
- Add eggs, one at the time mixing after each addition just to combine, do not over mix.
- Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.
- Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.
- Related: Chicken аnd Dressing Casserole
