Blueberry cheesecake cake
This Blueberry Cheesecake Cake combines a moist vanilla cake layer, a rich and creamy cheesecake center, and a sweet blueberry topping. Perfect for birthdays, holidays, or any occasion that calls for an elegant homemade dessert. This step-by-step guide will help you achieve a bakery-quality cake right in your kitchen.
Ingredients
- For the Cake Layer
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup whole milk
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the Cheesecake Layer
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- For the Blueberry Topping
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Step 1: Prepare the Cake Layer
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a mixing bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing until combined.
- Sift together flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with milk.
- Pour batter into the prepared pan and bake for 25 minutes until golden brown. Let cool completely.
- Step 2: Make the Cheesecake Layer
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing at low speed to avoid incorporating too much air.
- Stir in vanilla extract and sour cream until fully combined.
- Pour cheesecake batter over the cooled cake layer and smooth the top.
- Step 3: Bake the Cheesecake Cake
- Place the springform pan in a larger baking dish. Fill the dish with hot water halfway up the sides (water bath method).
- Bake at 325°F (160°C) for 40 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
- Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Step 4: Prepare the Blueberry Topping
- In a small saucepan over medium heat, combine blueberries, sugar, cornstarch, and water.
- Stir continuously until the mixture thickens and coats the back of a spoon.
- Remove from heat and let cool before spreading over the chilled cheesecake layer.
- Step 5: Assemble and Serve
- Once the cheesecake is fully chilled, carefully remove it from the springform pan.
- Spread the cooled blueberry topping evenly over the cheesecake layer.
- Refrigerate for another hour before slicing for best results.
Notes
- Use room temperature ingredients for a smooth cheesecake batter.
- A water bath prevents cracks and keeps the cheesecake creamy.
- Let the cheesecake cool gradually before chilling to prevent sinking.
- If using frozen blueberries, do not thaw before cooking to avoid excess moisture.