Lemon Blueberry Cheesecake is actually a layer cake!
Lemon Blueberry Cake layers and luscious creamy blueberry cheesecake filling!
Two of my best recipes joined together in delicious matrimony!
My bakery style yellow cake is at it again only this time adapted for blueberry lemon layers
The best vegan cheesecake recipe you have ever tried just got a bunch of blueberries added to it
Sandwich these two lovelies together for an amazing Lemon Blueberry Cheesecake experience!
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Notes for Success:
Gluten free flour blends like Bob’s Red Mill *not sponsored work great in this cake recipe with no other changes needed!
Also Sugar Free Baking is so friendly in all the recipes listed below!
Be sure to check out my Sugar Free Baking article before beginning!
Additionally you see I have applesauce listed in place of some of the oil in the cake recipe
For those who do not have or want to use applesauce simply replace that amount with more oil
Tofutti Cream Cheese is my preferred brand for my BAKED recipes *not sponsored
I’ve not had success with any other brand in BAKED recipes
Other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
I bake all my cheesecakes in 7″ cake pans so be sure to bake your lemon blueberry sponge cake layers in the same size pans.
Be sure your cakes are completely flat before flipping the cheesecake layer on top
If you have any domes to your cake layers this could cause your cheesecake to split
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CHEESECAKE
Yield: serves 12ppl
Lemon Blueberry Cheesecake
Prep Time
2 hours
Cook Time
1 hour
Total Time
3 hours
Ingredients
For the Blueberry Cheesecake:
- Vegan Cream Cheese *see notes 16ounce (454g)
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g)
- Cornstarch 5 Tablespoons (40g) *see notes
- Plant Milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Salt ¼ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- Fresh or frozen blueberries 1 cup
For the Lemon Blueberry Sponge Cake:
- Plant Milk ¾ cups (177ml)
- Lemon Juice 2 Tablespoons (30ml)
- Vanilla Extract 1 teaspoon (5ml)
- Lemon Zest from 1 lg lemon (approx 2 tsp)
- Vegan Butter or Vegetable Oil 4 tablespoons (56g)
- Applesauce ¼ cup (56g) *see note above
- All Purpose Flour 1½ cups (188g) *see notes above
- Granulated Sugar 14 Tablespoons (175g)
- Baking Soda 1 teaspoon
- Salt 1 teaspoon
- Fresh or Frozen Blueberries 1 cups
For the Lemon Cream Cheese Buttercream:
- Vegan Butter 1 lbs (454g)
- Confectioners Sugar 1 lbs (454g)
- Vegan Lactic Acid 1 teaspoons
- OR apple cider vinegar or Lemon Juice use 2 teaspoons
Instructions
- Grease & parchment line your cake pans Preheat the oven to 350°F
- First prepare the lemon blueberry cheesecake by placing all of the cheesecake ingredients (except the blueberries) into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Add the blueberries and pulse just one or two times
- Pour the batter into the greased & parchment lined cake pan and bake in a water bath in a preheated 350°F and bake for 60 minutes
- After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
- Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.
- For the lemon blueberry sponge cake layers,combine the soy milk with the lemon juice and then add the vanilla extract and the lemon zest, let stand to thicken for about 5 minutes.
- In a large mixing bowl combine the flour, sugar, baking soda and salt and whisk together to incorporate all the ingredients very well.
- Add the liquids: the mock buttermilk, melted vegan butter or oil, vanilla and the applesauce, whisk smooth.
- Fold in the blueberries and then divide the batter evenly between your prepared pans.
- Bake immediately in a preheated 350°F oven for approximately 18-20 minutes
- I like to do the “toothpick” test to make sure there is no raw batter
- Cool the cakes in the pans until you can safely touch them with your bare fingers and then flip them out carefully to cool the rest of the way.
- Once the layers are completely cooled prepare cream cheese buttercream recipe in a large mixing bowl with an electric mixer, cream the room temperature vegan butter on medium to high speed until light & fluffy I usually let this go for about 5 minutes
- Add the sifted confectioners sugar and vegan lactic acid (*or apple cider vinegar or lemon juice) Mix on low speed until all is incorporated, then increase the speed to medium high and whip for 1 minute & add the lemon zest at the last stage of mixing.
- Assemble the lemon blueberry cheesecake as shown in the video tutorial
Notes
Lemon Blueberry Cheesecake must be kept refrigerated and will stay fresh for up to 10days
I do not like to freeze vegan cheesecake as they tend to get soggy & separate on the thaw.
