I love this recipe.
I made it for a dinner party and couldn't believe I hadn't posted it on the blog. I've made it several times and it
always come out beautiful and perfect. Make it the day before serving. It's a light, fluffy version of cheesecake since the whipped cream gets folded in to the cream cheese mixture.
2 t. granulated sugar
grated peel of one lemon
2 T. lemon juice
3/4 c. blueberry preserves
3/4 c. blueberries, plus more for garnish
3/4 c. chopped strawberries, plus more sliced for garnish
8 ounces cream cheese, softened
1/4 c. confectioners' sugar
1 t. pure vanilla extract
1 1/2 c. heavy cream, chilled
2, 12 ounce pound cakes, sliced crosswise 1/3 inch thick
- In a small saucepan, bring 1/3 c. water, the granulated sugar and the lemon peel to a boil, stirring until the sugar is dissolved.
- Remove from the heat and stir in the lemon juice.
- In a medium saucepan, combine 1/4 c. water, the preserves and the berries (both blueberries and strawberries) and cook over medium heat , stirring, until thickened, about 15 minutes. Let cool.
- Meanwhile, using an electric mixer, mix together the cream cheese, confectioners' sugar and vanilla.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Fold this mixture in to the cream cheese mixture.
- Line the bottom of a 9" spring form pan with a layer of pound cake slices, cutting to fit as needed. You will have lots left over so don't worry about running out.
- Brush with the lemon syrup to soak the cake.
- Spread half of the berry sauce on top.
- Spoon half the cream cheese mixture over the berries by dropping by dollops and then smoothing them together.
- Repeat the layers with the remaining ingredients.
- Cover the cake with plastic wrap and refrigerate for at least 5 hours or overnight.
- Release from the springform pan and top with more berries before serving.
