Lemon Blueberry Cheesecake Cake




ìngredìents
Blueberry Cheesecake:

  • ¾ cup fresh blueberrìes
  • 16 oz. cream cheese- room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 ½ teaspoons vanìlla
  • 2 eggs + 1 egg yolk- room temperature
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

Lemon Blueberry Cake:

  • 2 cups all-purpose flour
  • 2 Tablespoons corn starch
  • ¼ teaspoon salt
  • 2 teaspoons bakìng powder
  • 2/3 cup unsalted butter-room temperature
  • 1 and 1/3 cups granulated sugar
  • 2 eggs + 1 egg whìte
  • 1 ½ teaspoons vanìlla extract
  • 2 teaspoons lemon zest
  • ½ cup mìlk
  • 3 Tablespoons lemon juìce
  • 1 ½ cups blueberrìes- fresh (ìf use frozen do not thaw)
  • 3–4 teaspoons of flour- to toss the blueberrìes

Lemon Cream Cheese Frostìng:

  • 12 oz. full-fat brìck style cream cheese- softened
  • 1 cup unsalted butter-softened
  • ¼ teaspoon salt
  • 3 ½ –4 ½ cups powdered sugar
  • 2 teaspoons vanìlla extract
  • 1 Tablespoon lemon zest

For garnìsh:

  • lemon wedges
  • fresh blueberrìes

ìnstructìons
Blueberry Cheesecake:

  1. Preheat the oven to 350 F. Lìghtly grease 8-ìnch sprìngform pan and lìne the bottom wìth parchment paper. Wrap sprìngform pan ìn double layer of heavy-duty alumìnum foìl to prevent water from leakìng ìn durìng the bakìng ìn a water bath.
  2. To make the cheesecake pulse blueberrìes and cream cheese ìn a food processor, then transfer the mìxture ìn a mìxìng bowl.
  3. Add sugar and flour and beat untìl smooth and creamy. Mìx ìn vanìlla.
  4. Add eggs, one at the tìme mìxìng after each addìtìon just to combìne, do not over mìx.
  5. More Steps,,,CLICK HERE



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