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Lemon Blueberry Cheesecake Cake Recipe That Will Lose You 5 Pounds

Lemon Blueberry Cheesecake Cake Recipe
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Lemon Blueberry Cheesecake Cake Recipe to enjoy a delicious treat that helps you shed 5 pounds without feeling hungry or deprived

Ingredients

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  • 1.5 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 3 packages cream cheese (8 ounces each), softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest (from about 2 medium lemons)
  • 0.25 cup freshly squeezed lemon juice
  • 1 cup sour cream (full fat)
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.75 cup whole milk
  • 1 teaspoon lemon extract (optional)
  • 1.5 cups fresh blueberries (washed and patted dry)
  • 2 tablespoons all-purpose flour (for coating blueberries)

    • Instructions

  • Mix the graham cracker crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the cheesecake layer.
  • In a large bowl, beat softened cream cheese and sugar together until smooth and free of lumps. Add the eggs one at a time, mixing well after each addition. Then stir in vanilla extract, lemon zest, lemon juice, and sour cream until creamy but do not overbeat.
  • In another bowl, whisk together flour, baking powder, and salt. In a separate container, combine milk, lemon extract (if using), and one egg. Gradually add the wet mix into the dry ingredients, stirring gently until combined but slightly lumpy. Do not overmix.
  • Toss blueberries with two tablespoons flour to keep them suspended in the batter and prevent sinking. Set aside.
  • Pour half of the cake batter over the chilled crust, smoothing it out evenly. Spoon the cheesecake layer on top, spreading carefully to cover the cake batter. Drop in the floured blueberries evenly over the cheesecake layer. Finally, pour the remaining cake batter over the blueberries to seal them in.
  • Preheat the oven to 325°F (163°C). Bake the cake for about 1 hour and 15 minutes—or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The cheesecake center will slightly jiggle but should not be liquid.
  • Let the cake rest at room temperature for about 1 hour before chilling it in the refrigerator for at least 4 hours, preferably overnight. This step sets the cheesecake and layers so it slices cleanly.

    • Notes

    A delightful Lemon Blueberry Cheesecake Cake that combines tangy lemon zest and juice with fresh blueberries in a creamy cheesecake layer, nestled within moist cake layers and a crunchy graham cracker crust. Perfect for celebrations or any occasion.

    Find it online: https://www.theworstme.com/lemon-blueberry-cheesecake-cake-recipe-easy/