It’s a crustless cheesecake made with cream cheese, sour cream, eggs, sugar, a ton of lemon zest and blueberries. Wild blueberries. They’re small and mighty, my favorite type of blueberry. Of course you can use whatever blueberries you like.
The cake is a super easy one-bowl yellow cake that comes together in the wink of an eye. Because there wasn’t enough cream cheese in the cheesecake I had to put more in the frosting along with butter, more lemon zest, confectioners’ sugar and heavy cream or milk.
Lemon Blueberry Cheesecake Cake Recipe
A decadent lemon blueberry cheesecake inside a layer cake.
Ingredients
Cheesecake:
- 16 ounces bar cream cheese, at room temperature
- ½ cup sour cream
- ⅔ cup sugar
- 3 eggs
- the zest of 2 lemons
- 2 cups fresh or frozen blueberries (preferably wild) (don't thaw if frozen)
Cake:
- 2 + ¼ cups all-purpose flour
- 1 + ½ cups sugar
- ½ cup butter or stick margarine, softened
- 1 + ¼ cups milk
- 3 + ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs
Frosting:
- 8 tablespoons butter, at room temperature
- 4 ounces cream cheese, at room-temperature
- zest of 1 lemon
- 3 - 4 cups sifted confectioners' sugar
- 2 - 3 tablespoons heavy cream or half & half, plus more if needed
Optional:
- fresh blueberries, to decorate the top
- fresh whipped cream, for serving
Instructions
Make the Cheesecake:
- Preheat the oven to 325 degrees F. Line a 9-inch springform pan with parchment paper and grease the sides with butter. Wrap the bottom in aluminum foil and set the pan inside a larger baking pan.
- Beat the cream cheese until soft and fluffy on medium speed about 2 minutes.
- On low speed beat in the sour cream and sugar until smooth and well combined.
- Beat in the eggs, one at a time on medium speed. Beat in the lemon zest.
- Stir in the blueberries. Pour into the pan. Fill the outer pan with hot water so it reaches halfway up the cheesecake pan.
- Bake until set in the center and firm to the touch 50 - 55 minutes. Cool on a wire rack.
- Cover and chill overnight.
Make the Cake:
- Preheat oven to 350 F. Butter and flour 2 (9-inch) round pans.
- In a large mixing bowl beat all the ingredients together using an electric mixer on low speed 30 seconds. Beat on high speed 3 minutes, scraping bowl occasionally.
- Divide equally between the two pans. Bake 25 to 30 minutes until a toothpick inserted in center comes out clean.
- Cool on wire racks 20 minutes then turn one of them out onto a cake platter and the other onto a piece of parchment. Cool completely.
Make the Frosting:
- In a medium bowl beat the butter and cream cheese together until smooth and fluffy about 3 minutes on medium speed.
- Add a cup of confectioners' sugar at a time and beat 1 minute after each addition alternating with a small splash of the heavy cream until you get a thick spreading consistency.
- Beat an additional 5 minutes on low speed until light and super fluffy.
Assemble the Cake:
- Spread a thin layer of frosting over the top of the cake you set on the cake platter.
- Remove the ring from the cheesecake and run a butter knife around the edges if needed then use a thin spatula to help lift one side so you can get your hand under it.
- Place it on the cake. Spread a thin layer of frosting on the cheesecake and top with the remaining cake.
- Frost the cake (top with fresh blueberries, if you like). Chill at least 2 hours before serving.
- Serve cold with a dollop of whipped cream if desired. Keep the leftovers refrigerated up to 4 days.
Recipe Adapted : LEMON-BLUEBERRY CHEESECAKE CAKE @ cinnamonspiceandeverythingnice