°C fresh berries

°16 ounces of cream cheese

°1/2 c granulated sugar

° 2 tons of flour

° 1 t Vanilla

°2 eggs + 1 yolk

°1/4 c sour cream

°1/4 C heavy cream

• Lemon and raspberry cake:

°2°C of flour

° 2 tablespoons of corn starch

° ¼ teaspoon of salt

° 2 teaspoons of yeast

°2/3 cup unsalted butter at room temperature

°1 and 1/3 c granulated sugar

° 2 eggs + 1 egg white

° 1 teaspoon vanilla extract

° 2 teaspoons of lemon zest

° a cup of milk

° 3 tablespoons of lemon juice

° 1 cup fresh blueberries (if frozen, do not thaw)

° 3-4 teaspoons of flour – to mix the berries

• Lemon cream cheese:

° 12 oz. of whole, soft cream cheese in blocks

°1 c softened unsalted butter

° ¼ of salt

° 3 – 4 cups of powdered sugar

° 2 tons of vanilla extract

° 1 ton of lemon peel

• to decorate:

° lemon wedges

Fresh blueberries

• Methods:

Blueberry cheesecake:

Preheat grill to 350 F. Lightly heat an 8-inch skillet with oil and line the base with parchment paper.
Wrap the pan in a double layer of aluminum foil to prevent the water from spilling out during bain-marie cooking.
Prepare the cheesecake. Blend the blueberries and cream cheddar cheese in a food processor, then transfer the mixture to a bowl.
Add the sugar and flour and beat until smooth and rich. Add the vanilla.
Add the eggs, each in turn, mixing after each option just to combine, without overmixing.
Finally, mix the cream and heavy cream. Empty the dough into a springform pan and smooth the top, then place it in a roasting pan. Pour the boiling water into the dish, which is about to boil, down the side of the pan, making sure there are no drops of water on the batter and cook for 40-45 minutes or until the center is cooked.
Remove the springform pan from the double heater, then run a thin blade around the cake and let it cool to room temperature, then place it in the fridge for a few hours or a short period to cool completely.
Lemon and raspberry cake:

Preheat grill to 350°F and gently and evenly lay out two 8-inch round plates and line bottoms with circles of parchment paper.
Sift together 2 cups flour, cornstarch, baking powder and salt and set aside.
Mix the milk with the lemon juice and let it sour.
Beat margarine and sugar on medium-high until pale and fluffy, about 4 minutes.
With the mixer on low heat, add the eggs one at a time, mixing after each option.
Add the vanilla concentrate and lemon zest and mix until everything is combined.
Add 1/3 of the flour mixture first, add half of the milk mixture, then 1/3 of the flour mixture, then the remaining milk from the milk mixture, and finish with the flour mixture.

Mescolare per unire dopo orgnie spansione, ma non unire.
In a small bowl, carefully mix the blueberries with the flour, then carefully coat the berries with the batter, being careful not to loosen the berries.
Spread the batter evenly in the pan, smooth the top and bake for 30-35 minutes, until the toothpick in the center tells the truth. Cool future muffins for 15 minutes, then transfer to a rack to cool completely.
Cream Cheese Frosting:

Mix cream cheese spread and cream cheese spread on medium speed until bumps disappear. Try not to beat too much before adding the sugar or the icing may become runny.
Add vanilla, salt and lemon zest and stir until well combined.
Add the powdered sugar little by little until the perfect quality and thickness is achieved. Scrape any impurities from the bowl and beat until smooth.
Arrange a layer of cake on a serving plate and top with a thin layer of lemon sour cream. Arrange the blueberry cheesecake on the base and cover with a thin layer of icing. Finally, place the second cake layer on top and brush the cake with the remaining icing. Garnish with lemon wedges and fresh berries to taste. Place the cake in the refrigerator for about 45 minutes before cutting, as cutting can usually cause the cake to spoil.