This is an easy recipe and the result is finger licking good!🤤👍The final result of this unique cake will be delicious, which we definitely recommend trying😋🍰
Lemon and raspberry cheesecake
Ingredients:
- A cup of fresh berries
- 16 oz. cream cheese at room temperature
- 1/2 cup sugar (granulated)
- 2 tablespoons flour (all-purpose)
- 1/2 tablespoons of vanilla extract
- 2 eggs at room temperature+1 yolk
- A quarter cup of sour cream
- 1 liter thick cream
Lemon and raspberry cake
- 2 cups flour (all-purpose)
- Half a teaspoon of salt, 2 teaspoons of baking powder, 2 tablespoons of cornstarch
- 2/3 c unsalted butter,
- 1 and 1/3 cup granulated sugar
- 1 egg white + 2 eggs
- 1/2 tablespoons of vanilla extract
- 1/2 c milk 2 tsp lemon zest
- Lemon juice (about 3 tablespoons).
- 1/2 cup fresh blueberries (do not thaw if using frozen)
Stir the blueberries into 3-4 tablespoons of the flour.
Lemon Cream Cheese Frosting:
- 12 oz. Full-fat reduced cream cheese
- 1 cup soft unsalted butter
- Quarter teaspoon of salt
- 1/4 cup powdered sugar (about 3 to 4 cups)
- Vanilla extract (2 tablespoons)
- 1 tablespoon of lemon juice
To decorate:
- Lemon slices
- Blueberries are in season
Methods:
The way how to cook the Blueberry Cheesecake:
At first step, it’s necessary to turn on the oven: it should be 350 degrees Fahrenheit as well as to have an 8-inch skillet on hand․ It’s necessary to cover it with oil and use a parchment paper. After these steps, wrap the pan in a second layer of heavy-duty aluminum foil in order to safely bake in a water bath.
During the process of making the mentioned cake, you need to mix blueberries and cream cheese until smooth, then transfer to a bowl.
Then, take sugar and mix it with flour. You also need to add vanilla to this mass.
Add eggs one at a time, mixing thoroughly.
After all this, whisk the sour cream with thick cream, fill the pan halfway with the resulting mixture, and place it on roasting pan. Pour boiling water to the center of the edge of the pan in the roasting pan, and bake for 40-45 minutes.
Then you need to remove the pan from the water bath, run a thin knife along the edge of the cake and let it cool to room temperature.
Lemon and raspberry cake:
Preheat oven to 350 degrees F and lightly grease and flour two 8-inch round muffin pans.
Sift 2 cups flour, cornstarch, baking powder, and salt together and set aside․
Mix milk and lemon juice in a bowl and leave until curdled. Over medium-high heat, beat butter and sugar until pale and fluffy.
Add eggs one at a time to the mixer, stirring after each addition. Mix vanilla extract and lemon zest until smooth.
After all this, first add 1/3 of the flour mixture, then half of the milk mixture, then the second third of the flour mixture, then the milk mixture and finally the flour mixture.
Be sure to flour the blueberries in a small bowl, then add the blueberries to the mixture.
Spread the butter between the pans, set the tops and bake for 30-35 minutes․ Cool the cake for 10-15 minutes.
Cream cheese frosting:
On medium speed, mix the butter and cream cheese until there are no lumps. Mix vanilla, salt and lemon zest until smooth.
Add powdered sugar and continue beating until the mixture is smooth.
Cake assembly:
Place one cake layer and spread with a thin layer of lemon buttercream frosting. Add a layer of blueberry cheesecake, then a thin layer of frosting. Then place the second cake layer on top of the first and spread the remaining frosting over the cake. You can decorate it with lemon slices and fresh berries for beauty.
It’ high time to make a try to this tasty cake! Try to cook it in your own and don’t forget to share the results.
