Ingredients
Method
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.
Lemon Blueberry Cake:
- Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
- Sift together 2 cups flour, corn starch, baking powder and salt and set aside.
- Stir together milk and lemon juice and set aside to curdle.
- Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
- With the mixer running on low, add eggs one at a time and mix after each addition.
- Add vanilla extract and lemon zest and mix to combine.
- First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
- In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.
- Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Cream Cheese Frosting:
- Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
- Add vanilla, salt and lemon zest and mix until combined.
- Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Assembling the Cake:
- Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Store in the fridge.
Nutrition
Notes
Blueberry Selection: I always use fresh blueberries here, but if you only have frozen, do not thaw them first or they will bleed too much color into the batter.
Just toss them in flour straight from the freezer.
Make Ahead Cheesecake: This cheesecake layer needs time to set up properly, so I always make it the day before.
It actually tastes better after an overnight chill, and it makes the whole assembly process so much less stressful.
Water Bath Warning: I learned the hard way that if even a single drop of water gets into the cheesecake batter, it will turn into a soggy mess.
Double wrap your springform pan with heavy duty foil and make sure the foil comes up high enough to cover the sides completely.
Cake Batter Consistency: When folding in the floured blueberries, be very gentle.
I use a rubber spatula and fold just until the berries are distributed.
Overmixing at this point can turn the whole cake a grayish purple color.
Frosting Temperature: This is the most important tip I can give you.
Your cream cheese and butter both need to be at room temperature, but not too soft.
If the butter is even slightly melted, your frosting will be runny and you will never get it to thicken up again.
Serving Suggestion: I love to serve this cake with a few extra fresh blueberries and a thin slice of lemon on each plate.
The bright citrus really cuts through the richness of the cream cheese frosting.
Storage Note: This cake keeps beautifully in the refrigerator for up to four days.
Just cover it loosely with plastic wrap and let it sit at room temperature for about 15 minutes before serving to take the chill off the frosting.