Lemon and raspberry cheesecake 

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° blueberry cheesecake:

°C fresh berries

16 ounces cream cheese

° 1/2 c granulated sugar

° 2 tons of flour

° 1 ton of vanilla

°2 eggs + 1 egg yolk

° 1/4 c sour cream

° 1/4 c heavy cream

+ Lemon cake with berries:

° 2 c flour

 ° 2 tablespoons of cornstarch

° ¼ teaspoon salt

° 2 teaspoons of yeast

° 2/3 c unsalted butter, 

° 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 tsp of lemon juice

° 1 c blueberries –

° 3-4 teaspoons of flour – to mix the berries

+ Lemon Cream Cheese:

° 12 oz. Whole cream cheese, soft

° 1 c softened unsalted butter

° ¼ t salt

° 3 – 4 cups icing sugar

°2 tons of vanilla extract

° 1 ton of lemon peel

+ To decorate:

° lemon wedges

° Fresh blueberries


Blueberry Cheese Pie:

 Preheat oven to 350°F, lightly grease an 8-inch baking tray and line the bottom with parchment paper. Wrap the springform pan in a double layer of heavy-duty aluminum foil to prevent water from seeping out while cooking in Marie’s bath.

 Make the cheesecake and beat the blueberries and cream cheese in a food processor, then transfer the mixture to a mixing bowl.

 Add sugar and flour and beat until smooth and creamy. Mix the vanilla.

 Add eggs, one at a time, mixing after each addition just to mix, don’t over-mix.

 Finally, mix the sour cream and heavy cream. Pour the mixture into a springform pan and smooth the surface, then place in the roasting pan. Pour boiling water into the grill pan about halfway up the side of the springform pan, making sure there are no water drips on the mixture and cook for 40 to 45 minutes or until the center is taken out. 

 Remove the springform pan from the double boiler, run a thin knife around the cake, and let cool to room temperature, then refrigerate for a few hours or overnight to cool completely. 

Lemon and Raspberry Cake:

 Preheat oven to 350°F, lightly butter and flour two 8-inch round pans, and line bottoms with circles of parchment paper.

 Mix two cups of flour with cornstarch, baking powder and salt and set aside.

 Mix milk and lemon juice and let it curdle.

 Beat butter & sugar on medium-high heat until pale also fluffy, for 4 minutes.

With the mixer on low heat, add the eggs one at a time and mix after each addition.

 Add vanilla extract and lemon peel and stir to combine.

 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 with the flour mixture.  Mix the mixture after each addition, but do not mix.

 In a small bowl, gently toss the berries with the flour to coat, then gently fold the blueberries into the mixture, being careful not to break up the berries.

 Divide the mixture evenly into the pans, drain the top and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool cake in pans for 10-15 minutes, then remove to wire rack to finish cooling.

Cream cheese frosting:

Mix butter and cheese on medium speed until lumps disappear. Don’t beat too much before adding the sugar, or you may end up with a runny frosting.

Add the vanilla, salt, and lemon peel and mix until combined.

Gradually add icing sugar until you get the desired softness and thickness. Scrape the sides of the bowl and whisk until smooth.

Cake assembly:

Place a layer of cake on a serving plate and cover with a thin layer of cream cheese with lemon. Place a layer of blueberry cheesecake and cover with a thin layer of frosting. Finally, cover with the second cake layer and cover the cake with the rest of the frosting. Garnish with lemon wedges and fresh berries if desired. Place the cake in the refrigerator for at least 45 minutes before slicing, otherwise the cake may crumble when sliced.


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