A Blueberry Cheesecake Cake combines the rich, creamy texture of cheesecake with the light, fluffy texture of a cake, topped with delicious blueberry filling. Here’s a recipe to make this delightful dessert:
Ingredients:
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
- ¼ cup heavy cream
For the Cake Layer:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Instructions:
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Prepare the Cheesecake Layer:
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix Ingredients: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until combined. Mix in the vanilla extract.
- Add Eggs and Cream: Beat in the eggs one at a time. Mix in the sour cream and heavy cream until smooth and well combined.
- Bake: Pour the cheesecake mixture into the prepared cake pan. Bake for 30-35 minutes, or until the cheesecake is set and slightly jiggles in the center. Allow it to cool completely in the pan on a wire rack.
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Prepare the Cake Layer:
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
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Assemble the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a second 8-inch round cake pan or line it with parchment paper.
- Layer Cake: Spread a thin layer of cake batter in the bottom of the pan. Gently place the cooled cheesecake layer on top of the cake batter. Spread the remaining cake batter over the cheesecake layer.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
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Prepare the Blueberry Topping:
- Cook Blueberries: In a medium saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture starts to boil and thicken. Remove from heat and let it cool.
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Frost and Serve:
- Top Cake: Once the cake is completely cooled, spread the blueberry topping evenly over the top.
- Serve: Slice and enjoy!
This Blueberry Cheesecake Cake is a delightful combination of creamy cheesecake and fluffy cake, with a sweet blueberry topping that adds a burst of flavor. Enjoy!
