![]() Place the 2nd cake layer on top of the cheesecake.Īpply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Place the cheesecake layer on top of the first cake layer. ![]() If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Measure your cheesecake layer against the cake layers. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Place one cake layer into the center of a cake plate or platter. When ready to assemble, follow the instructions to make the frosting too. It will be the middle of the cake, so that’s okay! You’ll put the cheesecake in the freezer and let it freeze completely before assembling.įollow the instructions to make the two lemon blueberry cake layers too. And it will be a thinner cheesecake than what you’re used to seeing. The complete, printable recipe is at the end of this post!įollow the instructions in the recipe to make the cheesecake. And start the project a couple days before you want to serve it. If you want to make one, it can be a bit of a project but it’s worth it in the end because it’s so delicious! Just take it one step at a time. This blueberry cheesecake cake is my latest! So I’ve made several different flavors of cheesecake cakes over the years. ![]() It’s a favorite “special occasion” cake in our family, and I published the recipe in the Recipe Girl cookbook too. My all-time favorite is my red velvet cheesecake cake. You’ve probably seen my cheesecake cakes before. Blueberry Cheesecake Cake is a two layer lemon blueberry cake with a layer of cheesecake in the middle. ![]()
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