Layered Blueberry Cheesecake

Looking for a different way to cheesecake? We’ve got you covered with our Layered Blueberry Cheesecake, a delicate blueberry cake with a layer of silky cheesecake. A mix of farmer’s cheese and cream cheese keeps the sweetness perfectly balanced, and the blueberry sauce adds a deliciously fruity touch.

  • 1.5 Hour
  • 1 10" cake

Ingredients

  • CAKE:
  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 stick butter
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 Greek blueberry yogurt
  • 1 ½ cups fresh blueberries
  • -
  • CHEESECAKE:
  • 1 lb farmer cheese
  • 1 whipped cream cheese
  • 2 eggs
  • ¾ cup sugar
  • 1 tablespoon vanilla sugar
  • 8 0z sour cream
  • -
  • SAUCE:
  • 2 cups frozen (or fresh) blueberries
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • ¼ cup orange juice
  • 1 tablespoons cornstarch diluted in 2 tablespoons water

Instructions

  • FOR THE BLUEBERRY CAKE:
  • Preheat oven to 375 degrees, line the bottom of a 10-inch springform pan with parchment paper.
  • Grease the side of the springform pan with butter or cooking spray In a medium bowl, whisk together the flour, baking powder, baking soda and salt In a large bowl of an electric mixer, beat butter and sugar on medium-high speed until light and fluffy, for 3-5 minutes.
  • Add egg, vanilla extract and Greek yogurt and beat until fluffy. Gradually add flour mixture to butter mixture, just until combined. Do not over mix.
  • Pour the batter into the prepared pan and spread the blueberries over the top.
  • Bake cake for about 30 minutes until the top is lightly golden.
  • Remove from the oven.
  • -
  • FOR THE CHEESECAKE:
  • In a large bowl, beat all ingredients until well combined. Pour mixture over the blueberry cake and bake for 1 hour.
  • Close the oven and leave the cheesecake in there to cool with a slightly open oven door.
  • -
  • FOR THE SAUCE:
  • Combine the blueberries, water, sugar, lemon juice and orange juice in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat to a gentle simmer.
  • Stir diluted cornstarch into blueberry sauce. Continue to simmer while stirring occasionally, until the sauce begins to thicken.

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