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Lemon Blueberry Cheesecake Cake


Lemon Blueberry Cheesecake Cake





Blue Cheesecake:

¾ cup fresh blue cheese


16 oz. cream cheese – at room temperature

1/2 cup refined sugar

2 tablespoons flour

1 ½ teaspoons vanilla

2 eggs + 1 egg yolk – at room temperature


1/4 cup whipped cream

1/4 cup whipped cream

Lemon Blueberry Cake:

2 cups flour

2 tablespoons cornstarch


¼ teaspoon salt

2 teaspoons baking powder

2/3 cup unsalted salt at room temperature

1 and 1/3 cups powdered sugar

2 eggs + 1 white


. Freezer cheese:

12 oz . Full cream cheese-smooth

1 cup unsalted

¼ teaspoon salt

3 ½ –4 ½ cups powdered sugar

2 teaspoons vanilla extract

1 teaspoon lemon zest

For garnish:



fresh blueberries



Blueberry Cheesecake:

Preheat the oven to 350 F.

Lightly grease an 8-inch springform pan and line the bottom with parchment paper.

When cooking in a water bath, cover the electric skillet with two layers of heavy-duty aluminum foil to

prevent water from leaking.

To make cheesecake, pulse blue cheese and cream cheese in a food processor, then transfer mixture

to a mixing bowl.

Add sugar and flour and beat until light and fluffy.

Stir in vanilla.

Add the eggs one by one, mixing well after each addition, do not overmix.

Finally, add the cream and whipped cream.

Pour the jar into the pan, turn it upside down and place it in the pan.

Pour boiling water into the frying pan between the edges of the springs, being careful not to drip

water onto the batteries.

Bake for 40-45 minutes or until set.

Remove the cake pan from the water bath, place soft tongs between the cake and the pan and let

cool to room temperature.

Place in the refrigerator for several hours or overnight to cool completely.

Lemon Bread:

Preheat the oven to 350 F, grease and lightly flour two 8-inch springform pans and line the bottom

with baking paper.

Sift 2 cups flour, cornstarch, baking powder and salt and set aside.

Mix milk and lemon juice and set aside.

Beat the butter and sugar over medium heat until light and fluffy, 4 minutes.

While the mixer is running at its lowest setting, add the eggs one by one and mix after adding them.

Add the vanilla pods and lemon zest and mix everything.

First add 1/3 of the flour mixture, then half of the milk mixture, then 1/3 of the flour mixture, then add

the rest of the milk and complete mixing the flour.

After adding, stir to combine, but do not overmix.

In a small bowl, lightly dust the blueberries with flour and then gently fold the blueberries into the

batter. Be careful not to break the seeds.

Spread the shells evenly in the middle of the pan, smooth the surface and bake for 30-35 minutes

until a toothpick inserted comes out clean.

Bake the cake in the pan for 10 to 15 minutes and then place it on a rack to cool.

Cheese Glaze Glaze:

Mix butter and cheese at high speed until no lumps remain. Don’t beat for too long before adding the

sugar or it will be too cold.

Add vanilla, salt, and lemon zest and mix until combined.

Gradually add powdered sugar until you reach the desired consistency. Remove the sides of the bowl

and whisk until smooth.

Preparation of the cake:

Place one layer of the cake on a plate and top with a thin slice of lemon curd.

Place the blue cheeseberry cake on top of the cake and cover it with some frosting.

Finally, place the second layer of the cake on the cake and cover the cake with the remaining cream.

Garnish with lemon and fresh parsley if desired.

Place the cake in the refrigerator for at least 45 minutes before cutting, otherwise the cake may fall

apart when cut.

Store in the refrigerator.



You can make cake and cheesecake portions a day in advance. Let cool completely at room

temperature, cover with plastic wrap and refrigerate overnight. Store in the refrigerator and collect the

next day.

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