Want to learn Blueberry Cheesecake with Lemon Zest Recipe! Checkout Our Recipe That Is Super Easy To Make.
This is a beautiful full of sweet surprise cake made with three layers in which blueberry surprise is hidden between the flavored layers of lemon zest. This Blueberry Cheesecake is so easy to make that it only requires some fewer ingredients that are easily available to your nearby store.
This is a crustless blueberry cheesecake that is made from cream cheese, sugar, sour cream, eggs, wild blueberries, and lemon zest.
I promise you that this Blueberry Cheesecake with a layer of lemon-flavored cake will earn the hearts of your loved ones.
Let’s give it a try!
Ingredients Required:
For Cheesecake:
A two-third cup of Sugar
Half Cup of Sour Cream
Three Eggs
Cream Cheese Bar, 16 oz. (at room temp.)
Two Lemon’s Zest
Two Cups of Frozen or Fresh Blueberries
For Cake:
One and Half Cup of Sugar
Two and One-fourth Cup of All-Purpose Flour
One and One-fourth cup of Milk
Half Cup of Softened Butter
Three Eggs
One tsp of Salt
Three and a half tsp of Baking Powder
One tsp of Vanilla Extract
For Frosting:
One Lemon’s Zest
Three Cups of Sifted Sugar
Three tbsp of Heavy Cream
Eight tbsp of Softened Butter (room temperature)
Cream Cheese, Four Ounces, (room temperature)
For Garnishing (Optional):
fresh blueberries, to garnish the top
Some fresh whipped cream, at the time of serving
Directions To Make Blueberry Cheesecake:
Instructions To Make Cheesecake:
Take a 9-inch pan (springform) by lining with parchment paper. Grease the sides of the pan with butter and preheat the oven up to 325 degrees F. Now, wrap the pan’s bottom with the aluminum foil and put the pan inside the baking pan.
The next step is to beat the cream cheese on the medium force for about two minutes until it becomes fluffy and softened.
Now, beat the sugar and sour cream together on the low speed till it gets completely combined and soft.
Next, beat the combined mixture with eggs and then with lemon zest.
Next, stir it with the blueberries and pour the mixture into a greased pan. Also, pour the hot water in the outer pan so that it can reach halfway up to the cake pan.
Bake the cake for 50 minutes or more until the cheesecake sets in the center and becomes firm to touch.
Keep it aside while covering it overnight to cool down.
Instruction For Cake:
Take two pans of 9-inch and preheat the oven up to 350 degrees F. Butter and flour 2 (9-inch) round pans.
Mix all the ingredients of the cake in a large bowl and beat the ingredients by using an electrical cake mixer for about 30 seconds at a low speed. After giving 5 seconds rest, again beat the ingredients for 3 minutes at high speed so that there are no lumps and the mixture can be smooth. Now, divide the batter into two pans equally. Bake it for 20-30 minutes until the tip of knife or toothpick inserted and comes out clean. Now set it aside to cool down.
Instructions For Frosting:
Take a large and beat the cream cheese and butter for 3 minutes. Now add the confectioner’s sugar. Beat the cream for 1 minute after each additional cup. Lastly, beat the frosting for an extra 5 minutes to make it smooth and fluffy.
Instruction To Assemble Blueberry Cheesecake:
Place the cake on the platter and spread a layer of frosting.
Next, detach the ring from the cheesecake and spread a butter knife around the cake edges or use thin spatula if needed.
Place the cheesecake on the top of the first cake. Now, spread the thin layer of frosting on the top of the cake.
Last top the entire cake with fresh wild blueberries or any type of blueberries. Please keep it in the refrigerator for 2 hours before you serve any.
Serve the chilled blueberry cheesecake with whipped cream if you desire.
