*Ingredients
+Blueberry cheesecake:
°C fresh berries
°16 ounces cream cheese
° 1/2 cup granulated sugar
° 2 tons of flour
° 1 1/2 tons of vanilla
° 2 eggs + 1 egg yolk
° 1/4 cup of sour cream
° 1/4 cup heavy cream
+Raspberry lemon cake:
° 2 c flour
° Two tablespoons of cornstarch
° Half a teaspoon of salt
°Two teaspoons of yeast
°2/3 c unsalted butter
° granulated sugar 1 and 1/3 c
°2 eggs + 1 egg white
° 1 teaspoon of vanilla extract
° 2 teaspoons of lemon peel
° Half a cup of milk
° 3 t of lemon juice
° 1 1/2 cups blueberries - fresh (if frozen, do not thaw)
° 3-4 t of flour - for mixing blueberries
+Lemon Cream Cheese Frost:
° 12 oz. Whole, soft brick cream cheese
° 1 cup of soft unsalted butter
°Half a ton of salt
°3-4 cups of powdered sugar
° 2 tons of vanilla extract
°1 ton of lemon peel
+For decoration:
°Lemon wedges
°Fresh berries
*instructions
Blueberry cheesecake:
Preheat oven to 350 degrees Fahrenheit, lightly grease an 8-inch baking pan and line the bottom with parchment paper. Wrap springform pan in a double layer of heavy-duty aluminum foil to prevent water from seeping in while cooking in a bain marie.
Make the cheesecake and pulse the blueberries and cream cheese in a food processor, then transfer the mixture to a mixing bowl.
Add sugar and flour and beat until smooth and creamy. Mix in the vanilla.
Add the eggs, one at a time, mixing after each addition just to mix, and don't overmix.
Finally, mixing sour cream and heavy cream. Pour the mixture into a springform pan and smooth the surface, then place it in the roasting pan. Pour boiling water into the roasting pan halfway up the side of the springform pan, making sure there are no drips of water on the mixture, and cook for 40 to 45 minutes, or until the center is tender.
Removing springform pan from double boiler, run thin knife around cake and let it cool to room temperature, then refrigerate for a few hours or overnight until completely cooled.
Lemon & raspberry cake:
Preheat oven 350°F, lightly butter also flour 2 8-inch round pans, and line bottoms with circles of parchment paper.
Mixing 2 cups of flour with cornstarch, baking powder and salt & set apart.
Mix the milk and lemon juice and let it coagulate.
Cream the butter and sugar over medium-high heat until pale and fluffy, about 4 minutes.
With the mixer on low heat, add the eggs one at a time, mixing after each addition.
Add the vanilla extract and lemon peel and stir to combine.
First adding 1/3 of the flour mixture, adding half of the milk mix, then 1/3 of the flour mix, then rest milk from milk mix, & finish with flour mixture. Mix the mixture after each addition, but don't over mix.
In a small bowl, gently toss the berries with the flour to coat them, then gently fold the blueberries into the mixture, being careful not to break up the berries.
Divide the batter evenly among the pans, line the top, and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool the cake in the pans for 10-15 minutes, then remove to a wire rack to finish cooling.
cream cheese frosting:
Mix the butter and cheese on medium speed until the lumps are gone. Don't over-beat before adding the sugar, or you may end up with a frosting.
Adding vanilla, salt also lemon peel and blend until combined.
Gradually add the powdered sugar until you get the desired smoothness and thickness. Scrape sides of bowl and whisk until smooth.
Cake assembly:
Place a layer of cake on a serving plate and cover with a thin layer of lemon cream cheese. Placing blueberry cheesecake layer also cover with a thin layer of frosting. Finally, cover with the second layer of cake and coat the cake with the remaining frosting. Garnished with lemon wedges and fresh berries, if desire. Refrigerate the cake for at least 45 minutes before slicing, otherwise the cake may fall apart when slicing.
Enjoy!!
