This recipe combines the fresh, tangy sweetness of blueberries with the creamy richness of cheesecake, all layered within a moist and fluffy cake base. Topped with a delicate white chocolate ganache and a vibrant blueberry swirl, this cake is as visually stunning as it is delicious. With its multiple components—blueberry cake, cheesecake filling, and a luscious topping—this dessert is a show-stopping addition to any table.
Why You’ll Love This: What sets this blueberry cheesecake cake apart is its delightful blend of textures and flavors. The base cake is light and buttery, studded with juicy blueberries, providing a perfect contrast to the smooth and creamy cheesecake layer. The white chocolate ganache adds a luxurious finish that melts in your mouth, complemented by the zesty blueberry swirl. Every bite is a perfect balance of sweet and tart, creamy and fruity.
Perfect Occasion: This cake is ideal for special occasions such as birthdays, anniversaries, or any festive gathering. It’s also a wonderful treat for weekend family dinners or as a sophisticated dessert at a brunch. Its elegance makes it a fitting centerpiece for holiday celebrations or simply whenever you want to indulge in something extraordinarily special.
Decoration Tips: For a beautiful presentation:
- Ensure the top layer of mascarpone and ganache is smooth and even.
- Use a toothpick or a skewer to swirl the blueberry mixture through the ganache for a marbled effect.
- Decorate the perimeter with fresh blueberries and mint leaves for a pop of color and freshness.
- Consider dusting with powdered sugar just before serving for a snowy effect.
Ingredients:
- Cake Base:
- 3 eggs
- 100 g sugar
- 8 g vanilla sugar (or substitute with vanilla extract)
- 85 g yogurt
- 3 g lemon zest
- 120 g butter, melted
- 160 g flour
- 7 g baking powder
- 150 g blueberries
- Cheesecake Filling:
- 300 g cream cheese
- 60 g sugar
- 8 g vanilla sugar
- 25 g cornstarch
- 1 egg
- Topping:
- 250 g mascarpone
- 50 g powdered sugar
- Blueberry Mixture:
- 40 g blueberries
- 40 g sugar
- 10 ml water
- White Chocolate Ganache:
- 50 ml cream
- 125 g white chocolate, chopped
Instructions:
- Begin by preheating your oven to 160°C and line a baking pan with parchment paper.
- In a bowl, whisk eggs with sugar and vanilla sugar for about 2 minutes. Add yogurt, lemon zest, and cooled melted butter, mixing until combined. Sift in flour and baking powder, mixing until smooth, then gently fold in blueberries. Pour this batter into the prepared pan.
- For the cheesecake filling, blend cream cheese with sugar and vanilla sugar until smooth. Sift in cornstarch and mix well, then gently fold in the egg. Dollop this mixture over the cake batter.
- Bake in the preheated oven for about 30-35 minutes or until set and golden. Cool completely.
- For the blueberry mixture, combine blueberries, sugar, and water in a saucepan, bring to a boil, and simmer until thickened. Strain to remove skins.
- For the ganache, heat cream just to boiling and pour over chopped white chocolate. Let sit for a minute, then stir until smooth.
- Spread mascarpone mixed with powdered sugar over the cooled cake. Top with ganache, then swirl in the blueberry mixture.
- Refrigerate until set, ideally overnight, to enhance the flavors and firm up the topping.
Enjoy!
