Description
Signature lemon-blueberry cheesecake cake delivers pure dessert magic with tangy citrus and sweet berries. Creamy layers and buttery crumb promise delightful indulgence you cannot resist.
Ingredients
Scale
- 16 oz (453 g) cream cheese (softened)
- 4 oz (113 g) cream cheese (softened)
- 3 eggs
- 2 ¼ cups (280 g) all-purpose flour
- 1 ½ cups (300 g) sugar
- 1 ¼ cups (296 ml) milk
- ½ cup (113 g) butter (softened)
- 8 tbsps (113 g) butter (softened)
- 2 cups (340 g) blueberries (fresh or frozen)
- ½ cup (120 g) sour cream
- 3 to 4 cups (360 to 480 g) sifted powdered sugar
- 3 ½ tsp baking powder
- 2 to 3 tbsps (30 to 45 ml) heavy cream
- 1 tsp vanilla extract
- 1 tsp salt
- Zest of 2 lemons
- Fresh blueberries (optional garnish)
- Fresh whipped cream (optional garnish)
Instructions
- Cheesecake Preparation: Preheat oven to 325°F. Line a springform pan with parchment paper, butter sides, and wrap bottom with foil. Place inside a larger baking dish.
- Batter Creation: Whip cream cheese until silky, then blend sour cream and sugar until smooth. Incorporate eggs gradually and fold in lemon zest. Gently mix blueberries into batter and transfer to prepared pan.
- Baking Process: Fill outer pan with hot water halfway up the cheesecake pan. Bake 50-55 minutes until center sets. Cool completely on wire rack, then refrigerate overnight.
- Cake Layer Setup: Increase oven temperature to 350°F. Grease two round cake pans with butter and flour. Combine cake ingredients, mixing on low then high speed for thorough blending.
- Cake Baking: Divide batter between pans and bake 25-30 minutes. Test doneness with a toothpick. Cool cakes on wire racks for 20 minutes, then carefully transfer to serving platter and parchment paper.
- Frosting Development: Cream butter and cream cheese until fluffy. Gradually add confectioners’ sugar and heavy cream, beating until light and airy.
- Assembly Technique: Apply thin frosting layer on first cake. Transfer cheesecake onto frosted layer using a thin spatula. Cover cheesecake with frosting and place second cake layer on top.
- Final Touches: Completely frost the entire cake. Decorate with fresh blueberries. Refrigerate for 2 hours before serving chilled. Store leftovers in refrigerator for up to 4 days.
Notes
- Prevent Cracking Technique: Water bath method ensures even baking and prevents cheesecake surface from cracking by creating gentle, consistent heat.
- Ingredient Temperature Matters: Bring cream cheese and eggs to room temperature before mixing to achieve smoother, lump-free batter with better texture.
- Gentle Folding Strategy: Carefully incorporate blueberries to prevent breaking and bleeding color throughout cheesecake, maintaining beautiful visual presentation.
- Chilling is Crucial: Overnight refrigeration allows flavors to meld and cheesecake to set properly, resulting in richer taste and perfect slicing consistency.
- Prep Time: 50 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 392
- Sugar: 29 g
- Sodium: 290 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 87 mg