From Cafe Delites
Blueberry Lemon Cheesecake Cake
- Time
- 7 hr
- Makes
- 16
- Ingredients
- 21
Get the recipe at Cafe Delites (opens in a new tab)
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Ingredients
- 1/4 cup lemon juice (fresh squeezed, juice from 1 lemon)
- 1/2 cup milk (skim, reduced fat, full fat or almond milk)
- 1/2 cup butter (room temperature, or spread of choice)
- 3/4 cup sugar (or a natural granulated sweetener)
- 2 eggs (large)
- 1 tablespoon lemon zest
- 1 1/2 cup all purpose flour (or plain flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 1/2 oz fresh blueberries
- 1 cup light cream cheese (at room temperature)
- 1/3 cup plain 2% Greek yogurt
- 1/3 cup natural powdered sweetener (or powdered sugar)
- 1 tbsp all-purpose flour (or plain flour, heaped)
- 1 egg (large)
- 2 tablespoons lemon juice (fresh squeezed)
- 1/2 cup cream cheese (at room temperature)
- 1 cup natural powdered sweetener (or sugar)
- 3-4 tablespoons lemon juice (fresh squeezed)
- 2 tablespoons water (only if needed for a thinner consistency)
- 1 handful blueberries (to garnish)
Nutrition
- Calories
- 198 kcal
- Fat
- 9 g
- Serving size
- 1 serving
- Fiber
- 1 g
- Sugar
- 13 g
- Sodium
- 257 mg
- Protein
- 5 g
- Trans fat
- 0.2 g
- Cholesterol
- 56 mg
- Carbohydrate
- 39 g
- Saturated fat
- 6 g
- Unsaturated fat
- 3 g
As published by Cafe Delites.
The method
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