Summer's Best Blueberry Cheesecake Cake Recipe
Summer's Best Blueberry Cheesecake Cake Recipe
Recipe Components
Graham Cracker Crust:
Ingredients: 2 cups graham cracker crumbs, ½ cup melted unsalted butter, ⅓ cup granulated sugar.
Method: Heat the oven to 325°F. Mix the ingredients and evenly press into three 8-inch cake pans. Bake for 10 minutes, then cool.
Vanilla Cake Layers:
Ingredients: 1 cup room-temperature unsalted butter, 1¾ cups sugar, 1 tablespoon vegetable oil, 2 whole eggs, 4 egg whites, ⅓ cup sour cream, 1 tablespoon vanilla extract, 1 teaspoon vanilla bean paste, 3 cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt, 1¼ cups buttermilk.
Method: Cream the butter, sugar, and oil until light. Incorporate eggs and egg whites one at a time, then add sour cream and vanilla. Alternate adding dry ingredients and buttermilk to the mixture. Spread batter over the prepared crusts and bake for 28-31 minutes at 325°F. Allow to cool in pans.
Blueberry Compote:
Ingredients: 1 cup blueberries, ½ cup sugar, 1 tablespoon cornstarch, ⅓ cup water.
Method: Simmer blueberries, sugar, and water until berries begin to burst. Mix cornstarch with water to form a slurry, add to berries, and cook until thick. Cool before using.
Cheesecake Filling:
Ingredients: 8 ounces cream cheese, ¼ cup sugar, ½ cup heavy cream.
Method: Beat cream cheese and sugar until smooth. Gently fold in whipped heavy cream. Refrigerate until use.
Blueberry Buttercream:
Ingredients: 2 cups slightly chilled unsalted butter, 5 cups sifted powdered sugar, ¼ cup crushed freeze-dried blueberries, ⅓ cup heavy cream, 2 teaspoons blueberry emulsion, a pinch of salt.
Method: Soften butter then slowly add powdered sugar. Blend in blueberries, cream, and emulsion, beating until the frosting is light and airy.
Assembly
Start with a cake layer, graham side down, and pipe a border of buttercream around the edge.
Fill with half the cheesecake mixture and a layer of blueberry compote.
Add the second cake layer and repeat the filling process.
Top with the final cake layer, apply a thin crumb coat of buttercream, and chill for 15 minutes.
Cover with the rest of the buttercream and decorate as preferred.
Storage Instructions
Store the cake refrigerated, covered for 3-4 days. It can also be frozen, well-wrapped, for up to 3 months. Serve at room temperature for best flavor and texture.
