Best Lemon Blueberry Cheesecake Cake

Ingredients

Cake:

• 2 + ¼ cups all-motive flour
• 1 + ½ cups sugar
• ½ cup butter or stick margarine, softened
• 1 + ¼ cups milk
• three + ½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• three eggs

Cheesecake:

• up sour cream
• ⅔ cup sixteen oz bar cream cheese, at room temperature
• ½ csugar
• three eggs
• the zest of two lemons
• 2 cups sparkling or frozen blueberries (preferably wild) (do not thaw if frozen)

Frosting:

• eight tablespoons butter, at room temperature
• 4 oz. Cream cheese, at room-temperature
• zest of 1 lemon
• three - four cups sifted confectioners' sugar
• 2 - three tablespoons heavy cream or half & half, plus extra if wanted

Optional:

• clean blueberries, to beautify the top
• clean whipped cream, for serving

Instructions

Make the Cheesecake:

1. Preheat the oven to 325 stages F. Line a nine-inch springform pan with parchment paper and grease the edges with butter. Wrap the lowest in aluminum foil and set the pan inner a bigger baking pan.
2. Beat the cream cheese until gentle and fluffy on medium pace about 2 minutes.
3. On low pace beat inside the sour cream and sugar till clean and well blended.
4. Beat inside the eggs, one after the other on medium pace. Beat inside the lemon zest.
5. Stir within the blueberries. Pour into the pan. Fill the outer pan with hot water so it reaches halfway up the cheesecake pan.
6. Bake until set inside the center and firm to touch 50 - fifty five mins. Cool on a twine rack.
7. Cover and relax in a single day.

Make the Cake:

1. Preheat oven to 350 F. Butter and flour 2 (9-inch) spherical pans.
2. In a massive mixing bowl beat all of the ingredients together the usage of an electric powered mixer on low speed 30 seconds. Beat on excessive velocity 3 minutes, scraping bowl once in a while.
3. Divide similarly between the 2 pans. Bake 25 to half-hour till a toothpick inserted in middle comes out clean.
4. Cool on cord racks 20 mins then turn one in all them out onto a cake platter and the other onto a chunk of parchment. Cool completely.

Make the Frosting:

1. In a medium bowl beat the butter and cream cheese together till smooth and fluffy approximately 3 mins on medium velocity.
2. Add a cup of confectioners' sugar at a time and beat 1 minute after every addition alternating with a small splash of the heavy cream till you get a thick spreading consistency.
3. Beat an additional five mins on low pace until light and high-quality fluffy.

Assemble the Cake:

1. Spread a thin layer of frosting over the top of the cake you put on the cake platter.
2. Remove the ring from the cheesecake and run a butter knife round the rims if needed then use a skinny spatula to help lift one facet so that you can get your hand beneath it.
3. Place it on the cake. Spread a skinny layer of frosting at the cheesecake and pinnacle with the remaining cake.
4. Frost the cake (pinnacle with fresh blueberries, if you like). Chill at least 2 hours before serving.
5. Serve cold with a dollop of whipped cream if preferred. Keep the leftovers refrigerated up to 4 days.

Notes
©Copyright 2015 Cinnamon Spice and Everything Nice by way of Reeni Pisano All Rights Reserved\
Source : https://www.cinnamonspiceandeverythingnice.com/lemon-blueberry-cheesecake-cake/

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