Blueberry Whole Wheat Danish Cheese Cake
Blueberries, Danish and cheesecake are all in one bite, life is good! The cake is made with 100% whole wheat flour, applesauce and olive oil, and they are all good for you. Having one slice or two for breakfast with the morning coffee sounds like a good idea to me :)
or canola oil, or grapeseed oil
nonfat, or regular yogurt
preferably low fat
cream cheese (reduced-fat)
or whole fat if you like richer
fresh or frozen
Preheat the oven to 350℉ (180℃) degrees.
Well butter and flour a 8 or 9-inch spring form pan. Set aside.
In a large mixing bowl, whisk together the whole wheat flour, sugar, salt, and baking powder until well mixed.
In a medium bowl, whisk together the olive oil, applesauce, eggs, yogurts, and vanilla extract until well blended.
Pour the liquid mixture into the flour mixture, and stir with a wooden spatula until just moistened and incorporated.
Pour the batter into the prepared springform pan.
In another bowl, whisk together cream cheese, sugar, egg and vanilla extract until creamy and smooth. You can use a mixer to do it if you don't feel like using a whisk.
Spoon the cheese mixture over the cake batter and spread, leaving 1-inch space between the cheese mixture and the edges.
Sprinkle the blueberries over the cheese mixture.
Bake for about about 1 hour.
Remove from the oven, and let cool in the pan completely on a wire rack.
Chilling in the refrigerator for overnight is even better.