EVERHOT RECIPE - BLUEBERRY CHEESECAKE CAKE - INSPIRED BY EVERHOT IN BLUE
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This shortbread is elegant, dainty and sophisticated and just melt in your mouth!
INGREDIENTS

Blueberry Cake:

60ml  fresh squeezed lemon juice (juice from 1 lemon)
125ml cup milk (skim, reduced fat, full fat or almond milk)
110g butter, room temperature (or spread of choice)
150g sugar (or a natural granulated sweetener)
2 large eggs
1 tablespoon lemon zest
130g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
125 g fresh blueberries


Cheesecake:

250g  light cream cheese, at room temperature
80ml plain 2% Greek yogurt
35g natural powdered sweetener (or powdered sugar)
1 heaped tablespoon plain flour
1 large egg
2 tablespoons fresh squeezed lemon juice


Cream Cheese Glaze 

60g cream cheese , at room temperature
125g natural powdered sweetener (or sugar)
3-4 tablespoons fresh squeezed lemon juice
2 tablespoons water (only if needed for a thinner consistency
* Extra blueberries to garnish
RECIPE
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Preheat your Everhot oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

For The Cake:

In a jug, whisk the lemon juice together with the milk; set aside and allow to sour.
In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs and zest until light and creamy. Beat in the lemon juice/milk mixture.
Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter. Gently mix 3/4 of the blueberries through

For The Cheesecake Mixture:

Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble the cake:

Evenly pour half of the cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over blueberry cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.
Bake in the preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.

For The Glaze:

Beat all glaze ingredients together until smooth.
Once cake has chilled, remove from the pan onto a serving dish. Pour the glaze evenly over the top and allow to drizzle down the sides of the cake. Serve with extra blueberries.