Blueberry Cheesecake CVanilla Extract (Alcohol-Free)b Cake
Indulge in the delightful Blueberry Cheesecake CVanilla Extract (Alcohol-Free)b Cake, where the rich creaminess of cheesecake meets the light, fluffy texture of vanilla cake, all infused with fresh blueberries. This effortlessly easy recipe is perfect for gatherings, celebrations, or when you simply crave something sweet. With a harmonious blend of flavors and a stunning appearance, this cake is sure to impress at any occasion.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: Approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 and 1/3 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup cold butter
- Grated zest from 1 lemon (optional)
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 8 oz. mascarpone cheese
- 8 oz. cream cheese
- ½ cup + 2 tablespoons caster sugar
- 2 tablespoons cornstarch
- 1 and 2/3 cups blueberries
- ½ cup powdered sugar
- 2–3 teaspoons milk
Instructions
- Preheat your oven to 350°F. Prepare a 9-inch springform pan by lining it with parchment paper and spraying with nonstick cooking spray.
- In a large bowl, combine flour, baking powder, salt, brown sugar, and sugar.
- Incorporate cold butter until the mixture resembles coarse crumbs.
- Stir in eggs and vanilla extract until fully combined. Press two-thirds of this mixture into the prepared pan to form the crust.
- In another bowl, mix cream cheese, mascarpone cheese, vanilla extract, sugar, cornstarch, and eggs until smooth.
- Pour half of the cheesecake filling into the crust. Sprinkle with blueberries and top with remaining filling.
- Bake for about 65-75 minutes until golden brown and set; cool gradually in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg