Lemon Blueberry Cheesecake Cake

Lemon Cream Cheese Frosting:

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

For garnish:

• lemon wedges
• fresh blueberries

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Instructions

Blueberry Cheesecake:

1. Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
2. To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.
3. Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
4. Add eggs, one at the time mixing after each addition just to combine, do not over mix.
5. Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.
6. Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.

Lemon Blueberry Cake:

1. Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
2. Sift together 2 cups flour, corn starch, baking powder and salt and set aside.
3. Stir together milk and lemon juice and set aside to curdle.
4. Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
5. With the mixer running on low, add eggs one at a time and mix after each addition.
6. Add vanilla extract and lemon zest and mix to combine.
7. First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
8. In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.
9. Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

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