way to cook
Preheat oven to 325°F (163°C). Line springform pan for cheesecake.
Beat cream cheese, sugar, eggs, and vanilla until smooth. Bake 40–45 mins. Cool completely.
Prepare lemon cake mix as directed with lemon zest. Bake in two 8-inch pans. Cool completely.
Cook blueberries, sugar, and lemon juice until bubbly. Stir in cornstarch slurry until thick. Cool.
Whip cream to stiff peaks. In another bowl, beat cream cheese, powdered sugar, and vanilla, then fold in whipped cream.
Assemble: lemon cake layer, cheesecake layer, blueberry filling, another lemon cake layer.
Frost with creamy frosting and chill before serving.
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