Blueberry Cheesecake Vanilla Extract (Alcohol-Free) Cake
Indulge in the delightful fusion of flavors with our Blueberry Cheesecake Vanilla Extract (Alcohol-Free) Cake. This exquisite dessert combines the creamy richness of cheesecake, the lightness of vanilla cake, and the vibrant burst of fresh blueberries. Perfect for any occasion—from birthdays to cozy family gatherings—this cake not only tastes heavenly but also impresses with its stunning presentation. Enjoy it as a decadent treat or serve it alongside a scoop of vanilla ice cream for an extra special touch.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 and 1/3 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup cold butter (cut into cubes)
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 eggs
- 8 oz. mascarpone cheese
- 8 oz. cream cheese (softened)
- 1 and 2/3 cups blueberries
- Powdered sugar for glaze
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray with nonstick cooking spray.
- In a bowl, combine flour, baking powder, salt, brown sugar, and white sugar. Mix in cold butter until crumbly. Add eggs and vanilla; mix until just combined.
- Press two-thirds of the mixture into the base and sides of the prepared pan to form a crust.
- In another bowl, beat mascarpone, cream cheese, caster sugar, corn starch, and eggs until smooth. Pour half into the crust, scatter blueberries on top, then add remaining mixture.
- Top with remaining crumbs and bake for 65–75 minutes until golden brown and set.
- Let cool slightly before drizzling with glaze made from powdered sugar and milk.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg