top of page

Blueberry Lemon Cheesecake Cake

Prep Time:

1.5 Hour plus 6 hour chill time

Cook Time:

65 tp 70 Minutes

Serves:

10

Level:

Advanced

About the Recipe

This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.

Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.

Ingredients

Blueberry Cake:

  • 1/4 cup fresh squeezed lemon juice 

  • 1/2 cup milk 

  • 1/2 cup butter , room temperature

  • 3/4 cup sugar

  • 2 large eggs

  • 1 tablespoon lemon zest

  • 1 1/2 cup all purpose flour 

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 125 g (4 1/2 oz) fresh blueberries

Cheesecake:

  • 1 cup (8 oz | 250 g) light cream cheese, at room temperature

  • 1/3 cup Greek yogurt

  • 1/3 cup  powdered sugar

  • 1 heaping tablespoon all-purpose flour 

  • 1 large egg

  • 2 tablespoons fresh squeezed lemon juice

Cream Cheese Glaze

  • 1/2 cup cream cheese , at room temperature

  • 1 cup natural powdered sweetener (or sugar)

  • 3-4 tablespoons fresh squeezed lemon juice

  • 2 tablespoons water (only if needed for a thinner consistency

  • * Extra blueberries to garnish

Preparation

Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

For The Cake:

Step 1


In a jug, whisk the lemon juice together with the milk; set aside and allow to sour (making your very own buttermilk).


Step 2


In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs and zest until light and creamy. Beat in the 'buttermilk' (lemon juice/milk mixture).


Step 3


Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter. Gently mix 3/4 of the blueberries through.

For The Cheesecake Mixture:

Step 4


Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble Cake:

Step 5


Evenly pour half of the cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over blueberry cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.


Step 6


Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). 


Step 7


Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.



For The Glaze:


Step 8


Beat all glaze ingredients together until smooth.


Step 9


Once cake has chilled, remove from pan onto a serving dish. Pour the glaze evenly over the top and allow to drizzle down the sides of the cake. Serve with extra blueberries.

bottom of page