Lemon Blueberry Cheesecake with Creamy Layers

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Instructions

1. Prepare the Cheesecake Layer

  1. Preheat oven to 325°F (163°C).

  2. Line a springform pan with parchment paper and lightly grease the sides.

  3. Beat the cream cheese, sugar, eggs, and vanilla until smooth and creamy.

  4. Pour into the prepared pan and bake for 40–45 minutes, or until the center is just set.

  5. Cool completely in the pan, then refrigerate for at least 3 hours (or overnight for best results).

2. Prepare the Lemon Cake Layers

  1. Preheat oven according to the cake mix instructions (usually 350°F/175°C).

  2. Prepare the lemon cake batter as directed, then stir in lemon zest for extra flavor.

  3. Divide the batter evenly between two greased 8-inch round cake pans and bake as per package instructions.

  4. Let the cakes cool completely on wire racks.

3. Make the Blueberry Topping

  1. In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.

  2. Stir until the mixture bubbles and slightly thickens.

  3. Mix the cornstarch and water, then stir into the blueberries. Simmer for 1–2 minutes until thickened.

  4. Remove from heat and let cool completely.

4. Prepare the Creamy Frosting

  1. Whip the heavy cream until stiff peaks form. Set aside.

  2. In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.

  3. Gently fold in the whipped cream until light and fluffy.

  4. Refrigerate until ready to use.

5. Assemble the Cake

  1. Place one lemon cake layer on a serving plate.

  2. Spread a thin layer of frosting and half the blueberry topping.

  3. Carefully place the chilled cheesecake layer on top.

  4. Add more frosting and the remaining blueberries.

  5. Top with the second lemon cake layer and frost the entire cake with the remaining frosting.

  6. Decorate with fresh blueberries and lemon zest or slices.

Tips & Variations

  • Keto Option: Use a low-carb cake mix and sweeteners like erythritol or monk fruit.

  • No-Bake Shortcut: Use a pre-made graham cracker crust and no-bake cheesecake filling.

  • High-Protein Boost: Add a scoop of vanilla protein powder to the cheesecake layer.

  • Flavor Swap: Replace blueberries with blackberries or raspberries.

  • Decorating Tip: Use a star piping tip for swirls and garnish with fresh mint.

Storage

  • Refrigerate covered for up to 5 days.

  • For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.

  • Thaw overnight in the fridge before serving.

Time & Yield

  • Prep Time: 40 minutes

  • Cook Time: 1 hour

  • Cooling Time: 3+ hours

  • Total Time: ~5 hours

  • Servings: 12

Tools Used

  • Springform pan (for cheesecake)

  • Two 8-inch round cake pans

  • Electric or stand mixer

  • Rubber spatula

  • Piping bag with decorative tip (optional)

  • Cooling racks

  • Offset spatula (for smooth frosting)

Enjoy this decadent, protein-packed dessert that’s as beautiful as it is delicious! 🍋💙

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