Blueberry Lemon Cheesecake Cake Recipe

Ingredients

Cheesecake filling portion:

• 8 oz. fat free cream cheese

• 1⁄3 cup Greek yogurt, plain non-fat

• 2 tablespoons Truvia® Cane Sugar Blend

• 1 large egg*

• 2 tablespoons fresh squeezed lemon juice

Blueberry lemon cake portion:

• 1⁄2 cup skim milk

• 1⁄4 cup fresh squeezed lemon juice

• 1⁄4 cup unsalted butter, room temperature

• 1⁄3 cup Truvia® Cane Sugar Blend

• 1⁄4 cup Greek yogurt, plain non-fat

• 2 large eggs*

• 1 tablespoon lemon zest from a washed lemon

• 1 1⁄2 cup all-purpose flour

• 2 teaspoons baking powder

• 1⁄4 teaspoon salt

• 1 cup fresh blueberries, washed, divided

Directions

• 1.  

  Preheat oven to 350°F. Lightly grease an 8-inch round spring pan with cooking oil spray and set aside.

For cheesecake portion:

• 2.  

  Add all ingredients to a food processor. Pulse until smooth. Hold until cake batter is ready, then pulse again.

For the blueberry cake portion:

• 3.  

  In a small bowl, add lemon juice to milk. Allow to thicken.

• 4.  

  In an electric mixer, cream the butter with the Truvía® Cane Sugar Blend (about 1 minute low, 2 minutes medium). Add the eggs and zest, mix until combined (1 minute low) and scrape. Add the yogurt and thickened milk (1 minute low). Scrape and mix for an additional minute.

• 5.  

  Combine dry ingredients and add to mixer on low until just mixed (about 1 minute, low speed). Remove from mixer and fold in 3⁄4 cup of blueberries into the batter with a rubber spatula.

Cake assembly

• 6.  

  Quickly spoon half of the cake batter into the prepared pan (reserve about 1.5 cups for another layer). Gently deposit ⅓ of the cheesecake mixture in the center of the blueberry cake layer, spreading it to within 1” of the edge of pan. Avoid swirling, or mixing of the layers. Pour the remaining cake batter over the cheesecake mixture, spreading to the edge. Top with the remaining 2⁄3 of the cheesecake mixture, spreading to 1” of the edge. Sprinkle remaining ¼ cup blueberries in the top cheesecake portion.

• 7.  

  Bake in a preheated oven for approximately 55-65 minutes (for an 8” pan, less time for larger pan). Check at 30 minutes for color: If already starting to brown, cover loosely with foil. Remove from oven when cake sides are a golden brown with a soft set to the cheesecake center. Remove from the oven and allow to cool for about 30 min then cover with foil and refrigerate for 2-3 hours or overnight. Refrigerate any leftovers.