★Ingredients
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, room temperature
- 2/3 cup (130g) granulated sugar
- 1/8 tsp salt
- 2 large eggs, room temperature
- 1/3 cup (80g) sour cream
- 1/3 cup (80g) heavy cream
- 1 tsp vanilla extract
For the Lemon Cake Layers:
2 1/2 cups (325g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup (240ml) unsalted butter, room temperature
Zest of 2 lemons
1 3/4 cups (350g) granulated
4 large eggs, room temperature
1 tsp vanilla extract
1 cup (240ml) whole milk
1/4 cup (60ml) fresh lemon juice
1 cup (150g) fresh blueberries, tossed in 1 tbsp flour
For the Lemon Cream Cheese Frosting:
16 oz (450g) cream cheese, room temperature
4-5 cups (480-600g) powdered sugar
1/2 cup (115g) unsalted butter, room temperature
Zest of 1 lemon
2 tbsp fresh lemon juice
Meat broth with frozen vegetables
★Instructions
- Prepare the Cheesecake Layer:
- Preheat your oven to 300°F (150°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides.
- In a large bowl, beat the cream cheese, sugar, and salt until smooth.
- Add the eggs one at a time, mixing until just combined. Do not overmix.
- Add the sour cream, heavy cream, and vanilla extract, and mix until smooth.
- Pour the batter into the prepared pan and bake for about 45-50 minutes, or until the center is set.
- Allow the cheesecake to cool in the pan for 1 hour, then transfer to the refrigerator to chill completely.
- Prepare the Lemon Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine the milk and lemon juice. With the mixer on low speed, add the dry ingredients alternately with the milk mixture, starting and ending with the dry ingredients. Mix just until combined.
- Gently fold in the blueberries.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Lemon Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
- Beat in the lemon zest and lemon juice until well combined.
Enjoy!