yummy italian cake



Blueberry Cheesecake:

Fresh berries
16 ounces cream cheese
1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
2 eggs + 1 egg yolk
1/4 cup sour cream
1/4 cup heavy cream

Raspberry Lemon Cake:

2 cups flour
2 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup unsalted butter, at room temperature
1 and 1/3 cup granulated sugar
2 eggs + 1 egg white
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 cup milk
3 tablespoons lemon juice
1 cup fresh blueberries
3-4 teaspoons flour (for coating the blueberries)

Lemon Cream Cheese Frosting:

12 oz. whole, soft brick cream cheese
1 cup unsalted butter, softened
1/4 teaspoon salt
3-4 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon lemon zest
To decorate:

Lemon wedges
Fresh blueberries


Blueberry Cheesecake:

Preheat the oven to 350 F.
Lightly grease an 8-inch springform pan with oil and line the base with parchment paper .
Wrap the pan with a double layer of aluminum foil to prevent water from seeping in .
In a food processor, pulse the blueberries and cream cheese until smooth. Transfer to a mixing bowl.
Add sugar, flour, and vanilla extract, and beat until smooth.
Add eggs, one at a time, mixing after each addition just until combined.
Mix in the sour cream and heavy cream .
Pour the batter into the prepared pan and smooth the top.
Place the pan in a roasting pan , and pour boiling water into the roasting pan until it comes up to the side of the springform pan .
Bake for 40 to 45 minutes, or until the center is set .
Remove the pan from the water bath and let cool to room temperature.
Run a thin knife around the edge of the pan , then chill in the refrigerator for a few hours or overnight .

Raspberry Lemon Cake :

Preheat the oven to 350 F .
Grease and line two 8-inch round cake pans with parchment paper.
Sift together the flour , cornstarch, baking powder , and salt , and set aside.
Mix the milk with lemon juice and let it sit for a few minutes until it curdles.
In a large bowl, cream the butter and sugar until pale and fluffy, about 4 minutes.
Add the eggs one at a time, mixing after each addition.
Mix in the vanilla extract and lemon zest.
Add the flour mixture in three parts, alternating with the milk mixture in two parts, beginning and ending with the flour mixture.
Toss the blueberries with flour to coat, then gently fold them into the batter.
Divide the batter evenly between the prepared pans and smooth the top.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 15 minutes , then remove them from the pans and cool completely on wire racks.

cream cheese frosting:

Mix spread and cream cheddar on medium speed until no bumps disappear. Try not to over-beat before adding the sugar, or you might end up with a runny of icing. Add the vanilla, salt and lemon zest and mix until combined. Add the powdered sugar step by step until you get the perfect fluffy quality and thickness. Scratch the imperfections of the bowl and beat it until smooth. Place a layer of cake on a serving plate and cover it with a thin layer of lemon sour cream. Place the blueberry cheesecake layer and cover with a thin layer of frosting. Finally, cover with the second layer of cake and brush the cake with the remaining icing. Garnish with lemon wedges and fresh berries as often as you like. Put the cake in the fridge for about 45 minutes before slicing, generally the cake may ruin itself while slicing.

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