°¾ c fresh blueberries
°16 oz.cheese- cream
°1/2 c granulated sugar
°2 t flour
°1 ½ t of vanilla
°2 eggs + 1 egg yolk
°1/4 c sour cream
°1/4 c heavy cream
+Lemon Cake Blueberry:
° 2 c flour
° 2 tablespoons of cornstarch
° ¼ teaspoon of salt
° 2 teaspoons of yeast
° 2/3 cup unsalted butter at room temperature
° 1 & 1/3 c granulated sugar
° 2 egg + 1 egg white
° 1 ½ teaspoon of vanilla extract
° 2 teaspoons of lemon zest
° ½ cup of milk
° 3 tablespoons of lemon juice
° 1 ½ cup blueberries – fresh (if frozen, do not thaw)
° 3–4 teaspoons of flour – for mixing the blueberries
+Lemon Cream Cheese Frosting:
° 12 oz. whole brick cream cheese, softened
° 1 c softened unsalted butter
° ¼ t of salt
°3 ½ – 4 ½ cups powdered sugar
°2 t of vanilla extract
°1 t of lemon zest
Preheat broiler 350 F. Softly oil a 8-inch springform skillet and line the base with material paper. Wrap the springform container in a twofold layer of substantial aluminum foil to keep water from leaking in while cooking in a bain-marie.
Make the cheesecake beat the blueberries and cream cheddar in a food processor, then, at that point, move the combination to a blending bowl.
Adding sugar and flour and beat to smooth and rich. Mix in vanilla.
Add the eggs, each in turn, blending after every option just to join, don’t over blend.
At long last, blend sharp cream and weighty cream. Empty the player into a springform dish and smooth the top, then place in a broiling container. Empty bubbling water into the simmering dish mostly up the side of the springform container and ensure there are no water dribbles on the hitter and cook for 40 to 45 minutes or until the middle is taken.
Eliminate the springform skillet from the twofold heater, then, at that point, run a flimsy blade around the cake and let it cool to room temperature, then place it in the refrigerator for a couple of hours or short-term to totally cool.
Lemon Blueberry Cake:
Preheat the broiler to 350 F, daintily spread and flour two 8-inch round cake dish and line the bottoms with circles of material paper.
Filter together 2 cups flour, cornstarch, baking powder and salt and put away.
Blend the milk and the lemon squeeze and let turn sour.
Beat margarine and sugar over medium-high intensity until pale and fleecy, around 4 minutes.
With the blender on low, add the eggs each in turn and blend after every option.
Add vanilla concentrate and lemon zing and mix to consolidate.
First adding 1/3 of flour blend, and add half of milk blend, then 1/3 of the flour combination, then the leftover milk of the milk combination, and get done with the flour combination. Blending to join after each expansion, yet don’t on blend.
In a little bowl, delicately throw the blueberries with the flour to cover them, then tenderly overlay the blueberries into the hitter, being mindful so as not to separate the berries.
Partition the hitter uniformly into the skillet, smooth the top and prepare for 30 to 35 minutes, until a toothpick embedded in the middle tells the truth. Cool the cakes in the prospects 15 minutes, then, at that point, eliminate them to a wire rack to get done with cooling.
Cream Cheese Frosting:
Blend the spread and the cream cheddar on medium speed until there are no more bumps. Try not to over-beat prior to adding the sugar or you might wind up with a runny icing.
Add the vanilla, salt and lemon zing and blend until joined.
Step by step add the powdered sugar until you get the ideal delicate quality and thickness. Scratch disadvantages of bowl and beat until smooth.
Gathering the cake:
Put a layer of cake on a serving platter and cover with a slender layer of lemon cream cheddar frosting. Place the blueberry cheesecake layer and cover with a slim layer of icing. At long last, cover with the second layer of cake and glaze the cake with the leftover frosting. Decorate with lemon wedges and new blueberries whenever wanted. Refrigerate for somewhere around 45 minutes prior to cutting, generally the cake might self-destruct as you cut.