Lemon Curd and Blueberry Cheesecake Slices2018-06-28
- Yield : 12 slices
- Servings : 12
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 1:30 h
So easy to put together and when you see the surprise ingredient, you will understand why. We are using cake mix to add moistness, flavor, and speediness to this recipe. Using a cake mix keeps us from pulling out the baking soda, baking powder, salt, and, of course, the flour container. By saving some time with the batter, we can put a little extra effort into the cheesecake topping making this a versatile addition to our summer entertaining. Why not serve it as a special brunch dish in addition to it’s obvious place, the dessert table.
The rest of the mix? Don’t worry, you can use it to make the Blueberry Jam Buns.
- 1-3/4 cups dry mix from (7-1/8 oz) Duncan Hines Classic Yellow Cake Mix
- 2 large eggs
- 1 cup sour cream, or greek yogurt
- 1-1/2 cups washed and sorted fresh blueberries
- 4 oz cream cheese, room temperature
- 3 TB granulated sugar
- 1/4 cup commercially prepared lemon curd plus 1 TB milk
- 2 TB crushed blueberries
- 1 tsp lemon juice
- 2/3 cup sifted powdered sugar, more or less depending on juiciness of berries
Preheat oven to 350 degrees. Spray a 9" x 13" baking pan with non stick baking spray, set aside. Can also use a 1/4 sheet baking pan lined with foil then sprayed with non stick baking spray.
Combine dry cake mix, eggs, and sour cream in a large bowl. Beat for two minutes with a handheld mixer until smooth. Stir in blueberries. Pour batter into prepared pan.
Wipe out bowl, and add cream cheese, sugar, lemon curd, and milk. Beat until smooth with handheld mixer. Spoon cream cheese mixture into a zip top bag. Snip end to create about a 1/4" opening.
Drizzle back and forth over top of the batter with the cream cheese topping. Then take a butter knife and drag through topping. This ensures that bite will have some cream cheese, and it makes it pretty too.
Bake for 22-27 minutes or until topping is set and slightly golden. Edges will pull away from sides of pan too. Remove from oven and cool completely before glazing.
Prepare glaze by combining blueberries, and lemon juice. Gradually stir in powdered sugar until glaze is thick, but pourable.
Drizzle glaze over top of cake. Cut into slices to serve. Store leftovers covered and refrigerated.