° C fresh berries
°16 ounces cream cheese
°1/2 c granulated sugar
° 2 tons of flour
° 1 t of vanilla
°2 eggs + 1 egg yolk
°1/4 c sour cream
°1/4 C heavy cream
+ Raspberry Lemon Cake:
° 2 tablespoons of cornstarch
° ¼ teaspoon salt
° 2 teaspoons of yeast
°2/3 cup unsalted butter at room temperature
°1 and 1/3 c granulated sugar
° 2 eggs + 1 egg white
° 1 teaspoon of vanilla extract
° 2 teaspoons of lemon peel
° a cup of milk
° 3 tablespoons of lemon juice
° 1 cup blueberries – fresh (if frozen, do not thaw)
° 3-4 teaspoons of flour – for mixing berries
+ Lemon Cream Cheese Frosting:
° 12 oz. Whole, soft brick cream cheese
°1 c softened unsalted butter
° ¼ t salt
° 3 – 4 cups of powdered sugar
°2 tons of vanilla extract
° 1 ton of lemon peel
+ to decorate:
° lemon wedges
° Fresh blueberries
* Methods :
- Preheat grill to 350 F. Lightly heat an 8-inch skillet with oil and line the base with parchment paper. Wrap the springform pan in a double layer of large aluminum foil to prevent water from escaping while cooking in a bain marie.
- Make the cheesecake. Whisk the blueberries and creamy cheddar cheese in a food processor, then at that point transfer the mixture to a mixing bowl.
- Add sugar and flour and beat smooth and rich. Mix in the vanilla.
- Add eggs, each in turn, mixing in after each option just to join, don’t over mix.
- Finally, mix the heavy cream and heavy cream. Empty the starter into a springform dish and smooth the top, then place it in a roasting pan. Empty boiling water into the mostly simmering dish along the side of the springform pan making sure there are no drips of water on the batter and cook for 40 to 45 minutes or until the middle is done.
- Remove the springform pan from the double heater, then at this point run a flimsy blade around the cake and let it cool to room temperature, then put it in the fridge for a few hours or a short term to cool completely.
Lemon and raspberry cake:
- Preheat grill to 350°F, and gently and evenly spread two 8-inch round dishes and line bottoms with circles of parchment paper.
- Sift 2 cups flour, cornstarch, baking powder and salt and set aside.
- Mix milk with lemon juice and let it sour.
- Beat margarine and sugar on medium-high intensity until pale and frothy, about 4 minutes.
- With the mixer on low heat, add the eggs one at a time, mixing after each option.
- Add the vanilla concentrate and lemon zing and mix until combined.
- First add 1/3 of the flour mixture, add half of the milk mixture, then 1/3 of the flour mixture, then the remaining milk from the milk mixture, and finish up with the flour mixture. Mix to join after each expansion, but don’t merge.
- In a small bowl, gently toss blueberries with flour to coat, then gently coat berries in batter, being careful not to separate berries.
- Divide the batter evenly in the pan, smooth the top and prepare for 30 to 35 minutes, until the toothpick inserted in the center tells the truth. Cool future muffins for 15 minutes, then at this point remove them onto a wire rack to finish cooling.
cream cheese frosting:
- Mix spread and cream cheddar on medium speed until no bumps disappear. Try not to over-beat before adding the sugar, or you might end up with a runny of icing.
- Add the vanilla, salt and lemon zest and mix until combined.
- Add the powdered sugar step by step until you get the perfect fluffy quality and thickness. Scratch the imperfections of the bowl and beat it until smooth.
- Place a layer of cake on a serving plate and cover it with a thin layer of lemon sour cream. Place the blueberry cheesecake layer and cover with a thin layer of frosting. Finally, cover with the second layer of cake and brush the cake with the remaining icing. Garnish with lemon wedges and fresh berries as often as you like. Put the cake in the fridge for about 45 minutes before slicing, generally the cake may ruin itself while slicing.