Looking for a different way to cheesecake? We’ve got you covered with our Layered Blueberry Cheesecake, a delicate blueberry cake with a layer of silky cheesecake. A mix of farmer’s cheese and cream cheese keeps the sweetness perfectly balanced, and the blueberry sauce adds a deliciously fruity touch.
For the blueberry cake:
Preheat oven to 375 degrees, line the bottom of a 10-inch springform pan with parchment paper. Grease the side of the springform pan with butter or cooking spray
In a medium bowl, whisk together the flour, baking powder, baking soda and salt
In a large bowl of an electric mixer, beat butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Add egg, vanilla extract and Greek yogurt and beat until fluffy.
Gradually add flour mixture to butter mixture, just until combined. Do not over mix.
Pour the batter into the prepared pan and spread the blueberries over the top.
Bake cake for about 30 minutes until the top is lightly golden.
Remove from the oven.
For the cheesecake:
In a large bowl, beat all ingredients until well combined. Pour mixture over the blueberry cake and bake for 1 hour. Close the oven and leave the cheesecake in there to cool with a slightly open oven door.
For the sauce:
Combine the blueberries, water, sugar, lemon juice and orange juice in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat to a gentle simmer.
Stir diluted cornstarch into blueberry sauce. Continue to simmer while stirring occasionally, until the sauce begins to thicken.