Say cheese on Blueberry Cheesecake Day

Bring out your baking utensils and start creating some magic in the kitchen.

May 26, 2017

Lauren Beukes 2 minutes read

Today is Blueberry Cheesecake Day and what other way to celebrate than to get our baking hats on. Bring out your baking utensils and start creating some magic in the kitchen.

Cheesecake was a popular dish in ancient Greece, with the Roman conquest of Greece, the secret fell into Roman hands. The Roman name for this type of cake (derived from the Greek term,) became “placenta.” Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case.

READ: Dairy-free chocolate cake

They were also called “libum” by the Romans, and were often used as an offering at their temples to their gods. Just to make the cheesecake even more delicious, blueberries were added and so the marriage of blueberry cheesecake was born.

RECIPE: Lemon and blueberry no-bake cheesecake

1 box vanilla cake mix, plus ingredients called for on box
Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish
1 3/4 cups fresh blueberries, divided
3 tablespoon all-purpose flour
1 cup (2 sticks) butter, softened
2 1/2-3 cup powdered sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract
pinch of salt
2 thin lemon slices for topping

Preheat oven to 350º and grease three 9″ cake pans with cooking spray. Line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon. In a small bowl, toss 1 cup blueberries and flour until completely coated (to keep the berries from sinking). Gently fold blueberries into the batter. Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, 18 to 20 minutes. Let cool in pans for 10 minutes, then invert onto a wire rack and let it cool completely.Frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2 1/2 cups powdered sugar. Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt. (Add remaining 1/2 cup frosting as desired for texture and flavor. Place a dab of frosting on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first cake and top with frosting, then top with second cake and frost. Repeat with third cake and frost sides. Garnish with remaining blueberries, lemon slices, and zest and serve.

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May 26, 2017

Lauren Beukes 2 minutes read