Lemon Blueberry Cheesecake Cake

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh or frozen
  • 1 Blueberries, fresh
  • 3 Lemon, Zest of

• Refrigerated

  • 6 Egg

• Condiments

  • 1/2 cup Butter or stick margarine

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 3 1/2 tsp Baking powder
  • 3 cups Confectioners' sugar
  • 1 tsp Salt
  • 2 1/4 cup Sugar
  • 1 tsp Vanilla extract
  • 1 Whipped cream, Fresh

• Dairy

  • 16 oz Bar cream cheese
  • 8 tbsp Butter
  • 4 oz Cream cheese
  • 2 tbsp Heavy cream or half & half
  • 1 1/4 cups Milk
  • 1/2 cup Sour cream

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 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) (dont thaw if frozen)
• 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
• 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
• fresh blueberries, to decorate the top
• fresh whipped cream, for serving

Directions

• 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.
• 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.
• 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.
• 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.