Lemon Blueberry Cheesecake Cake
Serves 1
Directions
- 1Cream the butter and sugar in a bowl until light and fluffy (about 1-2 mins).
- 2Add in the eggs one by one whisking after each egg.
- 3Once the eggs are incorporated, fold in the flour, baking powder, milk, vanilla/lemon/zest.
- 4Once combined, whisk for about 1 minute then fold in the blueberries if adding.
- 5Pour into a 14” greased & lined tin or two 8” tins.
- 6Bake in a preheated oven at 160c for 20-25 minutes depending on the temperature of your oven/size of your tin.
- 7Check on it every 10 mins and insert a toothpick to check it has cooked through.
- 8For the cheesecake frosting: Cream together the icing sugar and cream cheese until smooth then whisk in the double cream and crème fraiche.
- 9Whip until thick and leave it to set in the fridge while the cake bakes/cools down.
- 10For the compote: Heat the blueberries and sugar in the microwave for 2 minutes.
- 11Stir and mash up some of the blueberries then add cornflour and microwave another two minutes.
- 12Let it cool completely before using.
- 13For the crumble: Crush the digestives to a fine crumb then stir in the melted butter and let it sit in the fridge until ready to use.
- 14To assemble: Allow the cake to cool completely before frosting, top with the cream, compote, crumble fresh blueberries and some extra lemon zest.
Ingredients
- 4 medium free range eggs
- 250 g butter
- 250 g caster sugar
- 250 g self raising flour
- 1 tsp baking powder
- 0.5 tsp vanilla
- 2 tsp lemon extract
- 1 small Zest of lemon
- 1 handful blueberries coated In flour
- 3 tbsp whole milk
- 300 ml double cream
- 300 g cream cheese
- 3 heaped tbsp crème fraiche
- 10 tbsp icing sugar
- 1 cup frozen blueberries
- 1 tbsp sugar
- 3 crushed digestive biscuits
- 1 tablespoon melted butter
- cornflour
- fresh blueberries
- extra lemon zest
Equipment
bowlwhisk14” greased & lined tinoventoothpickfridge
Tips
- Avoid leaving the oven door open for too long.
- Avoid moving the tins around too much while in the oven to prevent sinking.
- Allow the cake to cool completely before frosting.
- Keep refrigerated before serving but serve at room temp.
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