Lemon & raspberry cheesecake

 

ingredients:

°A c of fresh berries

°16 oz. cream cheese at room temperature

°1/2 c sugar (granulated)

°2 t flour (all purpose)

°1/2 t vanilla extract

°2 eggs at room temperature + 1 yolk

°A quarter cup of sour cream

°1 liter heavy cream

+Lemon Raspberry Cake:

°2 cups flour (all purpose)

°Half a t of salt, 2 teaspoons of baking powder, 2 tablespoons of cornstarch

°2/3 c unsalted butter, at room temperature

°1 and 1/3 cup granulated sugar

°1 egg white + 2 eggs

°½ tablespoon vanilla extract

°1/2 cup milk 2 tablespoons lemon zest

°Lemon juice (about 3 tsps).

°½ c fresh blueberries 

Stir the blueberries into 3-4 tablespoons of flour.

+Lemon Cream Cheese Frost:

°12 oz. Low fat cream cheese

°1 cup unsalted butter

°Quarter teaspoon of salt

°1/4 c powder sugar

°Vanilla extract (2 tablespoons)

°1 tablespoon lemon juice

+Decorate:

Slices of lemons

Blueberries are in season

* Methods :

Blueberry Cheesecake:

Preheat oven to 350 degrees F. Prepare  8-inch skillet by lightly greasing it also lining the bottom with parchment paper. Wrap a second layer of heavy-duty foil around the springform pan to prevent water when baking in a double boiler.To make the cheesecake, combination the blueberries and cream cheese in a meals processor till smooth, then switch to a blending bowl.

Mixing sugar and flour until the mixture is smooth also creamy. Incorporate the vanilla extract.

Add eggs one at a time, mixing just to incorporate after each addition; Don't mix too much.

Finally, whip sour cream with heavy cream. Fill a springform pan halfway with the mixture, flatten the top and place it on a roasting pan. Pour boiling water up the center of the rim of the pan into the roasting pan, making sure no water remains on the batter, and bake for 40 to 45 minutes, or until the center is taken. 

Remove the springform pan from the double boiler, run a thin knife along the edge of the cake and let it cool to room temperature before placing it in the refrigerator to cool completely. 

Lemon Raspberry Cake:

Preheat the oven to 350 degrees Fahrenheit. Lightly butter and flour two 8-inch round muffin pans, then line the bottom with parchment paper circles.

2 cups flour, cornstarch, baking powder, salt, sift together and set aside

Combined milk and lemon juice in a mixing bowl and set apart until curdled.

4 minutes Over medium-high heat, beat butter and sugar until pale and fluffy.

Add eggs one at a time to mixer on low speed, beating after each addition.

Mix vanilla extract and lemon zest until well combined.

First add 1/3 of the flour mixture, then half of the milk mixture, then the other third of the flour mixture, then the rest of the milk mixture and finally the flour mixture. After each addition, stirring mix but do not overmix.

Dust the blueberries with flour in a small bowl to coat them, then carefully add the blueberries to the mixture, being careful not to break them up.

Spread the batter evenly between the pans, place the tops and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans for 10-15 minutes before transferring it to a wire rack to cool completely.

cream cheese icing:

On medium speed, mix the butter and cream cheese until there are no lumps. If you overcook the frosting before adding the sugar, you will end up with a runny frosting.

Mix vanilla, salt and lemon zest until well blended.

Gradually add powdered sugar until desired smoothness and thickness. Scrape down sides of bowl and continue to whisk until mixture is smooth.

Assembling the cake:

On a serving platter, place a layer of cake and a thin layer of lemon cream cheese frosting. Placing layer of blueberry cheesecake on top, then thin layer of frosting. Finally, place the second layer of cake on top of the first and cover the cake with the remaining frosting. If preferred, garnish with lemon slices and fresh berries. If cake is not cooled for at least

Enjoy !