Lemon and raspberry cheesecake
A cup of fresh berries
16 oz. cream cheese at room temperature
1/2 cup sugar (granulated)
2 tablespoons flour (all-purpose)
1/2 tablespoons of vanilla extract
2 eggs at room temperature + 1 yolk
A quarter cup of sour cream
1 liter thick cream
Lemon and raspberry cake:
2 cups flour (all-purpose)
Half a teaspoon of salt, 2 teaspoons of baking powder, 2 tablespoons of cornstarch
2/3 c unsalted butter,
1 and 1/3 cup granulated sugar
1 egg white + 2 eggs
½ tablespoons of vanilla extract
1/2 c milk 2 tsp lemon zest
Lemon juice (about 3 tablespoons).
½ cup fresh blueberries (do not thaw if using frozen)
Stir the blueberries into 3-4 tablespoons of the flour.
Lemon Cream Cheese Frosting:
12 oz. Full-fat reduced cream cheese
1 cup soft unsalted butter
Quarter teaspoon of salt
1/4 cup powdered sugar (about 3 to 4 cups)
Vanilla extract (2 tablespoons)
1 tablespoon of lemon juice
Blueberries are in season
Preheat oven to 350 degrees F. Prepare an 8-inch skillet by lightly greasing it and lining the bottom with parchment paper. Wrap a second layer of heavy-duty aluminum foil around the springform pan to prevent water when baking in a water bath.
To make the cheesecake, blend the blueberries and cream cheese in a food processor until smooth, then transfer to a mixing bowl.
Mix the sugar and flour until the mixture is smooth and creamy. Mix in the vanilla extract.
Add eggs one at a time, mixing just to incorporate after each addition; Don’t over mix.
Finally, whisk the sour cream with the heavy cream. Fill a springform pan halfway with the mixture, flatten the top, and place on a roasting pan. Pour boiling water up to the center of the rim of the mold in the roasting pan, making sure that no water remains on the batter, and bake for 40-45 minutes, or until the center has set.
Remove the springform mold from the water bath, run a thin knife along the edge of the cake, and allow it to cool to room temperature before placing it in the refrigerator to cool completely.
Lemon and raspberry cake:
Preheat the oven to 350 degrees Fahrenheit. Lightly butter and flour two 8-inch round muffin pans, then cover bottoms with circles of parchment paper.
2 cups flour, cornstarch, baking powder, salt, sifted together and set aside
Combine milk and lemon juice in a mixing bowl and set aside until curdled.
4 minutes. Over medium-high heat, beat the butter and sugar until pale and fluffy.
Add the eggs one at a time to the mixer on low speed, mixing after each addition.
Mix the vanilla extract and lemon peel until well combined.
Add 1/3 of the flour mixture first, then half of the milk mixture, then the other third of the flour mixture, then the remaining milk mixture, and finally the flour mixture. After each addition, stir the mixture but do not over-mix.
Dust the blueberries with flour in a small bowl to coat, then gently add the blueberries to the mixture, being careful not to break them.
Spread the batter evenly between the pans, set the tops, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pans for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Cream cheese frosting:
On medium speed, mix the butter and cream cheese until no lumps. If you overcook the frosting before adding the sugar, you’ll end up with runny frosting.
Mix the vanilla, salt, and lemon zest until well combined.
Gradually add the powdered sugar until you get the desired sweetness and thickness. Scrape down the sides of the bowl and continue whisking until the mixture is smooth.
On a serving plate, place one layer of cake and a thin layer of lemon cream cheese frosting. Place a layer of blueberry cheesecake on top, then a thin layer of frosting. Finally, place the second cake layer on top of the first and cover the cake with the remaining frosting. If you prefer, garnish with lemon slices and fresh berries. If the cake is not cooled for at least 45 minutes before slicing, it will fall apart when slicing.
Refrigerate any leftovers.