Six Layer, 'Wild Blueberry' Cheesecake Cake

Ok, From the Laboratories of Dx Another recipe, and this one is a "Doosie!" "Six Layer, 'Wild Blueberry' Cheesecake Cake" Served it last night to guests and they had no idea that it was Low-Carb, Sugar Free! They asked how in the World I could Have something So Decadent after Gastric Bypass Surgery?!?! This one is more than a great dessert, It's a Full Out SHOW! Well here Goes- Ingredients- 2 Boxes of Krusteaz ®, CarbSimple ? Wild Blueberry Muffin Mix 6 Eggs ¼ cup of Self Rising Flour 1 teaspoon Baking Powder 1 cup Fat Free Sour Cream ¼ cup Water 2 cups of Fresh or Frozen Blueberries 3 Boxes of Jell-O Sugar Free/ Fat Free Cheese Cake Instant Pudding 3 cups of Skim Milk 2 cup of Hood® Carb Countdown? Dairy Beverage 2 cups of Low Fat Whipped Cream Cheese Spread ½ cup of Splenda Juice of 1 Lemon ½ teaspoon of Butter Flavored Popcorn Salt 1 tablespoon of Vanilla Extract 1 teaspoon of Imitation Butter Flavor Extract No Stick Baking Spray, (Pam or such) 1 tablespoon of lemon zest Pre-Heat oven to 350 In a medium Mixing bowl- .....Place Blueberries with Lemon Juice and ¼ cup of Splenda .....Stir gently and place in Refrigerator In a Large mixing Bowl- .....Beat Eggs, Sour Cream, ¼ cup of water, .....1/2 Tablespoon of Vanilla Extract and all of Butter Flavor Extract to this add while beating- .....both Muffin Mixes, Self Rising Flour and Baking powder .....and ¼ teaspoon of the butter salt .....Beat on high for 2 minutes Divide mixture into 3 Non-Stick 9" cake pans ....sprayed with Baking spray and dusted with flour. Bake these at 350 till toothpick comes out clean when inserted. While that is baking- In a Large Mixing Bowl- Mix Skim Milk and Carb Countdown Mix in SF Jell-O Cheese Cake Pudding mix (Notice that this is intentionally short on liquid Compared to what the packages 'call for.' This makes for a Much 'Stiffer' final consistency) Mix this on High Speed for at least 2 minutes until super smooth. Now mix in the Low Fat Whipped Cream Cheese Beat until smooth, .....then mix in ½ Tablespoon Vanilla , ¼ cup of Splenda .....and ¼ teaspoon of the butter salt Once this is Blended in, place bowl in Refrigerator .....and give Blueberries a gentle stir while you're in the frig Once Cakes are done, remove from pans and cool on racks .....for at least an hour or two. Take a walk, do a load of laundry, go shopping. Etc... Assembly- With a long Bread Knife, split each cake into 2 equal layers .....(If your cakes have "domed" appearance, slice off excess "rise" first .....and discard, or snack, the goal is to have 6 thin layers that are .....super flat and even. The extra eggs will make these cakes ....."spongy" enough to not break up when you slice them) Remove Cheese Cake mixture and Blueberries from fridge Drain Blueberries in Colander and treat them very delicately so as not to "break them up" Build this on a large Cake Plate or Cake Stand. Place 1 layer down and "ice/frost" with THIN layer of .....Cream cheese/ Cheese Cake mixture (this acts as "glue" to hold blueberries) .....on top of this thin layer of cheesecake frosting- .....place nearly 1/3 of the blueberries, placing them to get as flat as possible Cover with next layer of cake ....Frost this layer THICK, no Blueberries on this layer, just cheese cake mixture add next layer of cake- And continue building until you have all 6 layers separated with 3 layers of blueberries and 2 layers of cheesecake frosting. You should have saved back about ¼ cup of the Blueberries and You should have about two-thirds of the Cheesecake "frosting" remaining Place these Blueberries on paper towels to get them "dry" while you "frost" the cake. Frost the very Tall cake with cheesecake "frosting .....(If you are so inclined- save out some of the frosting .....and put it in a pastry bag to pipe some decorative banding .....around bottom and top edge. If you are inclined .....but don't have a pastry bag, put about a cup of the frosting in ....a heavy duty plastic freezer bag, cut one corner with a little V .....and pipe on decorative edges this way. .....I get great results from this method) When Cake is frosted, sprinkle with lemon zest, from way above so as to .....get even distribution, and place "dry" blueberries on top .....either in decorative pattern, or "nonchalant" manner. .....Both look really great. Keep this cake in the Refrigerator. It's best if this can sit in the "Frig" For at least 4 hours before serving, Even Better- Overnight. The moisture from the blueberries and frosting Permeates the cake layers and the whole thing Has a more solid and slice-able consistency. This is a very showy dessert and it's one that us "Dumpers" Can Indulge in without fear! It was a Huge Hit last night, And one that I will do again and again. Watch for the SF Jell-O Cheesecake pudding though. It doesn't stay very long on the Grocery Shelf And more often than not, there is just an empty place With a label/price on the shelf where the stuff has sold out. Well, Back to the Lab/Kitchen! Best Wishes- Dx

Just wanted to let you know I am enjoying your posts. I am 10 months out, down 107 and struggling. I want to loose another 93. I know I can do it, but lately I am just hungry all the time. Any words of wisdom? Thanks! Kelly

This sounds awesome!!! I can't wait to make it. Thanks!! Lindy