You’ve probably seen my cheesecake cakes before. My all-time favorite is my red velvet cheesecake cake. It’s a favorite “special occasion” cake in our family, and I published the recipe in the Recipe Girl cookbook too. So I’ve made several different flavors of cheesecake cakes over the years. This blueberry cheesecake cake is my latest! If you want to make one, it can be a bit of a project but it’s worth it in the end because it’s so delicious! Just take it one step at a time. And start the project a couple days before you want to serve it.
Ingredients needed:
cream cheese white sugar salt, baking powder and baking soda eggs sour cream heavy whipping cream vanilla extract salted and unsalted butter all purpose flour buttermilk lemon blueberries powdered sugar mint leaves
How to make Lemon Cheesecake Cake:
The complete, printable recipe is at the end of this post! Follow the instructions in the recipe to make the cheesecake. It will be cooked in a water bath. And it will be a thinner cheesecake than what you’re used to seeing. It will be the middle of the cake, so that’s okay! You’ll put the cheesecake in the freezer and let it freeze completely before assembling. Follow the instructions to make the two lemon blueberry cake layers too. When ready to assemble, follow the instructions to make the frosting too.
Then it’s time to assemble the cake. Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake. Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any crumbs floating around in the final frosting layer. Decorate, as desired. I recommend piping a little more frosting decoratively on top.
Sprinkle on some fresh blueberries and lemon zest. Perhaps mint leaves too. Keep this cake refrigerated until ready to serve.
The result is such a gorgeous cake. If you know someone with a birthday coming up, consider making a blueberry cheesecake cake to surprise them!
You’ll want to keep the cake refrigerated because of the cheesecake layer and the cream cheese frosting. Take it out about an hour before you want to serve it. Because it’s cold, you should be able to get nice, clean slices.
The lemon blueberry cake is really good. The layer of cheesecake in the middle lets you eat two desserts in one. It’s a very decadent cake. And it’s worth every itty bitty calorie. Enjoy!
The Best Cheesecake Cake Recipes:
Cookies and Cream Cheesecake Cake Raspberry Cheesecake Cake Neapolitan Cheesecake Cake Lemon Cheesecake Cake Banana Cheesecake Cake
