Ingredients
Blueberry Cheesecake:
¾ cup fresh blueberries
16 oz. cream cheese- room temperature
1/2 cup granulated sugar
2 Tablespoons all-purpose flour
1 ½ teaspoons vanilla
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 baking powder
2/3 cup unsalted butter-room temperature
1 and 1/3 cups granulated sugar
2 eggs + 1 egg white
1 ½ teaspoons vanilla extract
2 teaspoons lemon zest
½ cup milk
3 Tablespoons lemon juice
1 ½ cups blueberries- fresh (if use frozen do not thaw)
3–4 teaspoons of flour- to toss the blueberries
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:
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.
To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.
Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
Add eggs, one at the time mixing after each addition just to combine, do not over mix.
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.
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:
Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.