BERRY CREAM CHEESE CAKE
For the Cake:
*400 g/14oz sifted cake flour
*1 tsp baking powder
*½ tsp salt
*1 cup unsalted butter, room temperature
*2 cups granulated sugar
*1 tsp vanilla extract
*1 1/3 cup buttermilk
*Zest of 1 lemon
For the Syrup:
*1/2 cup granulated sugar
*1/2 cup water
*1 tbsp liquor, of your choice
For the Cream:
*1 1/2 cups cream cheese
*1 1/2 cups Heavy Whipping Cream
*½ cup confectioners’ sugar
*1 cup blueberries
*1 cup strawberries, chopped
*1 pkg fresh blueberries
Preheat oven to 325 degrees.
Lightly grease a springform pan with cooking spray. Line the bottom of the pan with a piece of parchment paper and cut to fit. . Set aside.
In a medium mixing bowl, sift the flour, baking powder , baking soda and salt together.
Add the oil and granulated sugar to the bowl of a stand mixer. Beat until the mixture is light and fluffy. Add the vanilla extract. Blend until incorporated.
Add the eggs, one at a time, beating until the yolk has disappeared.
Turn the mixer on low and add the buttermilk and lemon zest, blending just until combined.
Add the flour mixture in three batches mixing well after each addition but do not overheat.
Spread the batter evenly in the prepared cake pan.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan , then remove the sides and bottom of the springform pan and cool the cake completely before filling.
When ready to serve, cut the cake in half horizontally with a long serrated knife
Remove the top and turn it cut side up. Place the bottom half on a cake plate. Brush both cut sides with the syrup.
Spread ⅔ of the cream on the bottom half of the cake. Place the top half of the cake on the cream, cut side down. Dollop the remaining cream on top in a pile somewhat decoratively so it will hold the berries.
Place the strawberries, blueberries and cherries on top of the cake and pass any remaining syrup to drizzle.