Blueberry Yogurt Cheesecake Cake

Short Description

A delicately layered dessert that marries the light crumb of a yogurt-based sponge with a velvety blueberry-studded cheesecake. Each slice delivers balanced tang, gentle sweetness, and a striking marbled interior—perfect for spring brunches, summer picnics, or any celebration that calls for an elegant yet accessible show-stopper.

Why You’ll Love This Recipe

• Combines two classics—fluffy yogurt cake and creamy cheesecake—in one bake.

• Uses Greek yogurt for added protein and a pleasantly tart finish.

• Fresh (or frozen) blueberries burst throughout, lending natural colour and flavour.

• Straightforward method: one batter, one pan, no water-bath fuss.

• Make-ahead friendly; flavour deepens after an overnight chill.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Yogurt Cake Batter

• All-purpose flour

• Baking powder

• Fine sea salt

• Unsalted butter, softened

• Granulated sugar

• Eggs, room temperature

• Plain Greek yogurt

• Pure vanilla extract

Cheesecake Swirl

• Full-fat cream cheese, softened

• Greek yogurt (matching the batter)

• Granulated sugar

• Large egg

• Lemon zest

• Fresh or frozen blueberries, tossed with 1 tsp flour

Directions

1. Prepare the pan: Lightly grease a 23 cm (9-inch) springform pan; line the base with baking parchment. Preheat oven to 170 °C (340 °F).

2. Make the yogurt cake batter

   1. Whisk flour, baking powder, and salt; set aside.

   2. Cream butter and sugar until pale and fluffy (about 3 minutes).

   3. Beat in eggs one at a time. Stir in yogurt and vanilla.

   4. Fold dry ingredients into the wet just until no streaks remain.

3. Prepare the cheesecake mixture

   1. Beat cream cheese until smooth.

   2. Add yogurt, sugar, egg, and lemon zest; mix on low until blended.

4. Assemble

   1. Spread two-thirds of the cake batter in the pan.

   2. Dollop cheesecake mixture over the batter; scatter blueberries on top.

   3. Spoon remaining cake batter in patches; use a skewer to marble gently.

5. Bake: 55–60 minutes, until the centre registers 75 °C (165 °F) or a tester shows moist crumbs. Tent with foil at 40 minutes if browning quickly.

6. Cool: Rest 15 minutes, release the ring, and cool completely. Chill at least 4 hours (preferably overnight) before slicing.

Servings and Timing

Variations

• Mixed-Berry – Substitute half the blueberries with raspberries or blackberries.

• Citrus-Forward – Add 1 tbsp orange zest to both batters and finish with candied peel.

• Gluten-Free – Swap flour for a 1:1 gluten-free baking blend; check that baking powder is GF.

• Chocolate-Chip – Fold 100 g mini dark-chocolate chips into the cheesecake portion for a dessert-style twist.

Storage/Reheating

• Refrigerator: Cover and store for up to 5 days; flavour improves on day 2.

• Freezer: Wrap individual slices in parchment and foil; freeze up to 2 months. Thaw overnight in the refrigerator.

• Serving Temperature: Enjoy chilled or allow slices to stand 15 minutes at room temperature for a softer crumb.

• Reheating (optional): Warm a slice in a 150 °C (300 °F) oven for 8 minutes; note that the cheesecake layer will become looser.

FAQs

Can I use non-fat yogurt?

Non-fat yogurt lacks richness and may create a drier crumb and grainier cheesecake. Full-fat or at least 2 % is recommended for best texture.

Do I need a water bath?

No. The yogurt in the cheesecake portion stabilises the mixture, so a gentle oven temperature suffices without steam.

Can frozen blueberries be added straight from the freezer?

Yes—use them unthawed, lightly coated in flour, to minimise bleeding and excess moisture.

How can I tell the cake is fully baked?

A digital thermometer placed in the centre should read about 75 °C; alternatively, the top will be lightly golden and a tester will emerge with moist crumbs.

Why did my cake crack on top?

Minor cracks are normal when combining cake and cheesecake layers. Rapid cooling exacerbates cracking; allow gradual cooling and chilling.

May I bake in a regular cake tin instead of a springform pan?

A springform pan ensures easy release. If using a standard tin, line it thoroughly with parchment to lift out the cake once chilled.

Is it safe to halve the recipe?

Yes—use a 15 cm (6-inch) springform pan and reduce baking time to about 40 minutes, checking at 35 minutes.

Can I substitute honey for sugar?

Not advised; liquid sweeteners change batter consistency and may cause the layers to separate.

What if I do not have a thermometer?

Rely on visual cues: the surface should be set with a slight jiggle in the very centre, and the edges will have pulled slightly from the pan.

How long should I chill before serving?

A minimum of 4 hours stabilises the cheesecake layer, but overnight chilling (8–12 hours) provides cleaner slices and deeper flavour.

Conclusion

Blueberry Yogurt Cheesecake Cake offers the sophistication of cheesecake with the approachability of a simple yogurt sponge—no special equipment, no advanced techniques, and flavour that matures beautifully with time. Keep this recipe on hand for occasions when you need a dessert that feels both home-baked and patisserie-worthy.