Marilyns Treats

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Blueberry Lemon Cake Cheesecake

Cheesecake· Recipe Archive

This blueberry lemon cheesecake has a layer of cake in the center. It sits on a graham cracker crust. You have a signature cheesecake, graham cracker crust, and a SECRET ingredient.

Blueberry Lemon Cake Cheesecake

If you read my blog with any regularity then you are aware of 2 things.

I LOVE cheesecake and I love to post cheesecake!

This blueberry “cake” cheesecake is one I discovered while on vacation on the East coast.

Of course I had to run home and post it just as quick as I could.

My signature cheesecake, graham cracker crust, and a SECRET ingredient.

And a layer is actual cake!!

Yes. You read that right.

A cheesecake with actual layers of cake mixed in.

These RE THE INGREDIENTS YOU WILL NEED:

Blueberry Cake:

  • 1/4 cup fresh squeezed lemon juice juice from 1 lemon
  • 1/2 cup milk skim, reduced fat, full fat or almond milk
  • 1/2 cup butter room temperature (or spread of choice)
  • 3/4 cup sugar or a natural granulated sweetener
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 1/2 cup all purpose flour or plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4.5 oz fresh blueberries

Cheesecake:

  • 1 cup light cream cheese room temperature
  • 1/3 cup plain 2% Greek yogurt
  • 1/3 cup natural powdered sweetener or powdered sugar
  • 1 heaping tablespoon all-purpose flour plain flour
  • 1 large egg
  • 2 tablespoons fresh squeezed lemon juice 

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter melted

These are the INSTRUCTIONS For preparation:

  • Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

For the Crust:

  • In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.

For The Cake:

  • In a jug, whisk the lemon juice together with the milk; set aside and allow to sour (making your very own buttermilk).
  • In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs and zest until light and creamy. Beat in the ‘buttermilk’ (lemon juice/milk mixture).
  • Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter. Gently mix 3/4 of the blueberries through.

For The Cheesecake Mixture:

  • Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble Cake:

  • Evenly pour half of the cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over blueberry cake layer (don’t swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.
  • Bake in preheated oven 65 – 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
  • Serve with extra blueberries and fresh fruit.

This is not only a taste treat but a texture treat as well.

You will leave your palate reeling with desire for another bite.

Trust me. You won’t put your fork down until your piece is gone.

Not even a sip of coffee or tea will pass your lips as any of this cheesecake is left.

You can’t skip the refrigerating step though because theis cheesecake needs to set up.

This is one for the recipe book! Enjoy.

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Blueberry Lemon Cake Cheesecake Recipe

Blueberry Lemon Cake Cheesecake

My signature cheesecake, graham cracker crust, blueberry and lemon and a SECRET ingredient.
5 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blueberry, lemon
Method: Bake
Skill Level: Intermediate
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Adjust Servings: 16
Calories: 402kcal
Author: Marilyn

Ingredients

Blueberry Cake:

  • 1/4 cup fresh squeezed lemon juice juice from 1 lemon
  • 1/2 cup milk skim, reduced fat, full fat or almond milk
  • 1/2 cup butter room temperature (or spread of choice)
  • 3/4 cup sugar or a natural granulated sweetener
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 1/2 cup all purpose flour or plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4.5 oz fresh blueberries

Cheesecake:

  • 1 cup light cream cheese room temperature
  • 1/3 cup plain 2% Greek yogurt
  • 1/3 cup natural powdered sweetener or powdered sugar
  • 1 heaping tablespoon all-purpose flour plain flour
  • 1 large egg
  • 2 tablespoons fresh squeezed lemon juice

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter melted

Instructions

  • Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

For the Crust:

  • In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.

For The Cake:

  • In a jug, whisk the lemon juice together with the milk; set aside and allow to sour (making your very own buttermilk).
  • In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs and zest until light and creamy. Beat in the ‘buttermilk’ (lemon juice/milk mixture).
  • Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter. Gently mix 3/4 of the blueberries through.

For The Cheesecake Mixture:

  • Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble Cake:

  • Evenly pour half of the cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over blueberry cake layer (don’t swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.
  • Bake in preheated oven 65 – 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
  • Serve with extra blueberries and fresh fruit.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 402kcal (20%) | Carbohydrates: 49g (16%) | Protein: 9g (18%) | Fat: 44g (68%) | Saturated Fat: 25g (125%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 190mg (63%) | Sodium: 553mg (23%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 39g (43%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  3. blankApril J Harris says

    Marilyn, this looks so good! It’s really decadent and delicious! I love the blueberry lemon combo. I’m featuring this post at the Hearth and Soul Link Party this week. Have a wonderful week!

    Reply

  4. blankMiz Helen says

    Thanks so much for sharing your awesome post with us at Full Plate Thursday,447 this week. Hope you have a great Labor Day Weekend and come back to see us real soon!
    Miz Helen

    Reply

    • blankMarilyn says

      This one is such a blend of the flavors without being too sweet or sour. I loved how it is much more like a cake with a cheesecake after thought. It was totally unique! Thx Chas for voicing your opinion. Enjoy your week!

      Reply

  8. blankClearissa Coward says

    Wow Marilyn. This looks delish!! I do have a weakness for cheesecake. One year one of my girlfriends gifted m a whole cheesecake from the Cheesecake Factory. And I never opened it at the dinner table. I brought my gift home and I am ashamed to say, I only shared it with my granddaughter. Oh my…I do love cheesecake and everyone that knows me knows that. This one looks so good. TFS

    Reply

    • blankMarilyn says

      Well Clearissa you sound like me. When I make a cheesecake I usually make 2. One for the family because they could smell I made it. And one I hide in a container in the back of the fridge. They never bother to look. LOL. Have a lovely week.

      Reply

  9. blanklisa lombardo says

    Oh my! This looks so decadently delicious! I love blueberries, lemon, cake, and cheesecake! Lol!

    I hope you will stop by and share your delicious labor day treats on Farm Fresh Tuesdays this week!

    Reply

  10. blankKerryanne says

    Another delicious recipe Marilyn!!
    Thank you for sharing at Create, Bake, Grow & Gather this week. I’m delighted to be featuring this recipe at tonight’s party and pinning too!!
    Hugs – Kerryanne

    Reply

    • blankMarilyn says

      Thank you for the feature!! I am so glad you found it interesting. When you make it please come back and let me know it turned out. Have a safe and blessed week!

      Reply

  11. blankAmethyst | OneSageMama says

    Blueberries are my daughter’s favorite. I might have to try this recipe. I don’t eat cheesecake often because the texture can be overwhelmingly thick but having cake mixed in might fix that for me. Xx #fridayfrivolity

    Reply

    • blankMarilyn says

      This is very light. I don’t like new york style cheesecakes either. Almost all on my blog are more like a thcik mousse. I hope you enjoy it!! Have a blessed and fun week.

      Reply

  14. blankTeresa says

    My husband loves cheesecake and I was planning on making one for him for a family get together (out of a box, I admit it), but this sounds so amazing Marilyn that I’m going to give it a shot! Thank you for sharing yet another great recipe at the #BloggingGrandmothersLinkParty. I’m sharing on social media too.

    Reply

  17. blankJelica says

    Blueberries are a definite favourite in this household! I love the combination of lemon and blueberry – sounds yummy. And thanks for the tip about swirling in cake – love that idea!

    Reply

    • blankMarilyn says

      I am glad you like this recipe Jelica. I love when I find different methods in recipes. Makes an otherwise “same old same old” idea new! Have a blessed and fun week!

      Reply

  20. blank[email protected] says

    Good gravy this looks awesome. I think I might be able to make it. I love the blueberry/lemon element, and the cake/cheesecake – it’s like when Spiderman joined The Avengers or something!

    Reply

    • blankMarilyn says

      Thank you Dee for all the visits and shares you do each week. I appreciate the time it all takes to keep your tribe inspired! Have a blessed and fun week!

      Reply

  23. blankCarol ("Mimi") says

    Blueberries are a summertime favorite, and you can never go wrong with cheesecake. Thank you for linking up at #BloggingGrandmothersLinkParty. I’m sharing your link on social media.
    Carol (“Mimi”) from Home with Mimi

    Reply

  24. blankMiz Helen says

    What a lovely Cheesecake and a great dessert. Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us here at Full Plate Thursday. We hope to see you again real soon.
    Miz Helen

    Reply

  27. blankLeslie says

    I really need to stop reading these posts late at night…now I’m wanting a piece of my own! Thanks so much for sharing at the #happynowlinkup!

    Reply

  30. blankChloe Crabtree says

    I love cake even more than I love cheesecake, and I love cheesecake, so this sounds really interesting to me. Now I have to find a better baker than I to bake it for me! Thanks for sharing at Celebrate Your Story!

    Reply

    • blankMarilyn says

      I know, right?? Getting more published as September is the Cheesecake Roundup!! It’s good to be the Queen (of cheesecakes). Enjoy your week!

      Reply

  36. blankAmy says

    You can’t go wrong with blueberry and lemon. I love both, and together, they are heavenly! That is a nice twist with actual cake. Thank you for sharing at Happiness is Homemade link party. Shared and pinned.

    Reply

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