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Blueberry Cream Cheesecake Lasagna: A Layered Delight

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There’s something magical about a dessert that offers the best of both worlds—rich and creamy yet light and refreshing. The Blueberry Cream Cheesecake Lasagna is exactly that. Combining the classic appeal of cheesecake with the burst of fruity freshness from blueberries, this dessert is perfect for summer or any occasion where you want something indulgent without being too heavy. The dessert begins with a base layer of ladyfinger cookies (or cake slices) that soak up a homemade blueberry filling, followed by a creamy, fluffy cheesecake mousse filling. The final touch is a silky whipped cream topping, which you can choose to enhance with white chocolate curls or finely chopped white chocolate chips. With its beautiful layers and balanced flavors, this cheesecake lasagna is a showstopper that will have your guests asking for seconds.

Ingredients

Scale

For the base:

  • Ladyfinger cookies (or you can substitute with slices of pound cake or angel food cake, or graham crackers for dipping)

For the cheesecake filling:

  • 12 oz cream cheese, softened
  • 2 cups fresh whipped cream (1 cup of whipping cream will yield 2 cups of whipped cream)
  • ⅔ cup powdered sugar
  • Optional: 2 tablespoons lemon juice or 1 teaspoon lemon extract or vanilla extract for added flavor

For the blueberry pie filling:

  • 1 ½ cups fresh or frozen blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice or water

For the whipped cream layer:

  • 2 cups fresh whipped cream (1 cup of whipping cream will yield 2 cups of whipped cream)
  • ⅓ cup powdered sugar (to stabilize the whipped cream)
  • Optional: Finely chopped white chocolate chips or curls (finely chopped for a smoother texture)

Instructions

  • Make the blueberry pie filling (if not using pre-made filling):
    • In a medium saucepan, combine the blueberries, sugar, cornstarch, and lemon juice (or water).
    • Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil.
    • Let it simmer for 4-8 minutes, allowing it to thicken.
    • Remove from heat and let it cool. Place the filling in the fridge to chill until you’re ready to assemble.
  • Prepare the cheesecake filling:
    • In a mixing bowl, beat together the softened cream cheese, powdered sugar, and your choice of extract (lemon or vanilla) until smooth and well-blended.
    • Gently fold in the whipped topping (whipped cream). Be careful not to overmix to keep the texture light and airy.
    • Place the cheesecake filling in the fridge until you’re ready to assemble.
  • Assemble the lasagna:
    • Start by laying a layer of ladyfinger cookies (or cake slices) at the bottom of an 8×8-inch pan. If using ladyfingers, briefly dip them in milk to soften them up. Do not soak them too long to avoid them becoming mushy.
    • Spread half of the blueberry pie filling over the ladyfingers, ensuring an even layer.
    • Spoon half of the cheesecake filling on top of the blueberry filling and spread it evenly.
    • Repeat the process with the remaining blueberry filling, followed by the rest of the cheesecake filling.
    • Add a layer of whipped cream on top of the final blueberry layer. Use a spatula to spread it evenly.
  • Chill and serve:
    • Cover the pan with plastic wrap and refrigerate the lasagna for at least 6 hours, or preferably overnight, to allow the layers to set.
    • Right before serving, sprinkle finely chopped white chocolate chips or curls on top if desired for extra flavor and texture.
    • Slice and serve chilled.

Notes

  • Ladyfingers: If you’re using ladyfinger cookies, be sure to soak them briefly in milk before layering. Do not leave them in the liquid for too long, as they can become mushy. A quick dip will ensure they remain soft and perfect.
  • Blueberry filling: If you’re using fresh blueberries, make sure to cook the filling long enough for it to thicken. If you use frozen berries, ensure they are fully thawed and drained before cooking to avoid excess water in the filling.
  • Whipped cream: For a firmer whipped cream, add powdered sugar while whipping to stabilize it. This will help the whipped cream hold its shape and texture throughout the chilling process.
  • Chilling time: The lasagna needs to chill for at least 6 hours for the layers to set properly, but overnight is even better. The waiting time allows the flavors to meld together and makes it easier to slice.
  • Substituting fruit: If you choose to use a different fruit, like strawberries or raspberries, the texture of the filling might change slightly, but the overall flavor will still be delicious. You can also make a mixed-berry version for a more complex flavor profile.
  • Serving presentation: For an elegant presentation, serve the cheesecake lasagna in individual portions, such as in mason jars or small dessert glasses. This adds a rustic charm while making serving easier.
  • Leftovers: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. This dessert holds up surprisingly well, and the flavors only get better as it sits.

Find it online: https://susanrecipes.com/blueberry-cream-cheesecake-lasagna-a-layered-delight/