INGREDIENTS
Blueberry Cheesecake:
— ¾ c fresh blueberries
— 16 oz.cheese – cream
— 1/2 c granulated sugar
— 2 t flour
— 1 ½ t of vanilla
— 2 eggs + 1 egg yolk
— 1/4 c sour cream
— 1/4 c heavy cream
Lemon Cake Blueberry:
— 2 c flour
— 2 tablespoons of cornstarch
— ¼ teaspoon of salt
— 2 teaspoons of yeast
— 2/3 cup unsalted butter at room temperature
— 1 & 1/3 c granulated sugar
— 2 egg + 1 egg white
— 1 ½ teaspoon of vanilla extract
— 2 teaspoons of lemon zest
— ½ cup of milk
— 3 tablespoons of lemon juice
— 1 ½ cup blueberries – fresh (if frozen, do not thaw)
— 3–4 teaspoons of flour – for mixing the blueberries
Lemon Cream Cheese Frosting:
— 12 oz. whole brick cream cheese, softened
— 1 c softened unsalted butter
— ¼ t of salt
— 3 ½ – 4 ½ cups powdered sugar
— 2 t of vanilla extract
— 1 t of lemon zest
For Garnish:
— Lemon wedges
— Fresh blueberries
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