A luscious and creamy cheesecake infused with tangy lemon and studded with fresh blueberries, all atop a classic graham cracker crust and finished with a homemade blueberry sauce.

Why You’ll Love This Recipe

Bursting with Flavor: The combination of tangy lemon and sweet blueberries creates a refreshing and delicious balance.
Creamy and Smooth: A rich, velvety cheesecake texture that melts in your mouth.
Perfect for Special Occasions: An elegant dessert that’s sure to impress guests.
Make-Ahead Friendly: Can be prepared in advance and refrigerated until serving.

Ingredients

For the Crust:

2¼ cups (302g) graham cracker crumbs
10 tablespoons (140g) salted butter, melted
3 tablespoons (39g) sugar

For the Lemon Blueberry Filling:

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tablespoons (24g) all-purpose flour
¾ cup (173g) sour cream
6 tablespoons (90ml) fresh lemon juice
2 tablespoons lemon zest
3 large eggs, room temperature
2 large egg yolks, room temperature
1½ cups (225g) fresh blueberries

For the Blueberry Topping:

¼ cup (52g) sugar
1 tablespoon cornstarch
2 teaspoons water
2 cups (277g) fresh blueberries

For the Whipped Cream:

1 cup (240ml) heavy whipping cream, cold
½ cup (58g) powdered sugar
1 teaspoon vanilla extract
Lemon slices, for decorating (optional)

Directions

1. Prepare the Crust:

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
Combine the graham cracker crumbs, melted butter, and sugar in a small bowl. Mix until well combined.
Press the mixture into the bottom and up the sides of the prepared springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Cover the outsides of the pan with aluminum foil to prevent water from the water bath from seeping in. Set prepared pan aside.

2. Prepare the Lemon Blueberry Filling:

Reduce oven temperature to 300°F (148°C).
In a large bowl, beat the cream cheese, sugar, and flour on low speed until completely combined and smooth. Scrape down the sides of the bowl as needed.
Add the sour cream, lemon juice, and lemon zest, mixing on low speed until well combined.
Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition.
Gently fold in the blueberries.
Pour the cheesecake batter into the cooled crust.

3. Bake the Cheesecake:

Place the springform pan inside a larger roasting pan. Fill the roasting pan with enough warm water to reach halfway up the sides of the springform pan, creating a water bath.
Bake for 1 hour and 15 minutes. The center should be set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
Crack the oven door and allow the cheesecake to cool for an additional 30 minutes.
Remove the cheesecake from the water bath and refrigerate until firm, about 5-6 hours or overnight.

4. Prepare the Blueberry Topping:

Combine the sugar, cornstarch, and water in a medium saucepan over medium heat. Stir until the mixture is smooth.
Add the blueberries and cook until the berries begin to release their juices and the mixture thickens, about 5 minutes.
Remove from heat and allow to cool to room temperature.

5. Prepare the Whipped Cream:

In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Whip on high speed until stiff peaks form.

6. Assemble the Cheesecake:

Once the cheesecake is fully chilled and firm, remove it from the springform pan and place it on a serving plate.
Spread the blueberry topping evenly over the top of the cheesecake.
Pipe or dollop the whipped cream around the edges of the cheesecake.
Garnish with lemon slices, if desired.
Refrigerate until ready to serve.

Servings and Timing

Servings: 12-14
Prep Time: 1 hour
Cooking Time: 1 hour 45 minutes
Total Time: 7 hours 45 minutes (including chilling time)
Calories: Approximately 450 kcal per serving

Variations

Berry Swap: Use raspberries or strawberries instead of blueberries for a different twist.
Gluten-Free Option: Use gluten-free graham crackers for the crust.
Extra Lemon Flavor: Add a bit more lemon zest for a stronger citrus punch.
Chocolate Drizzle: Drizzle melted white or dark chocolate over the blueberry topping for a decadent finish.

Storage/Reheating

Refrigeration: Store the cheesecake covered in the refrigerator for up to 5 days.
Freezing: Wrap the cheesecake tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Serving: Serve chilled for the best texture and flavor.

FAQs

1. Can I use frozen blueberries?

Yes, but thaw and drain them before adding to prevent excess moisture.

2. What if I don’t have a springform pan?

A deep-dish pie pan can work, but removal will be trickier.

3. Do I have to use a water bath?

Yes, it helps prevent cracks and ensures a smooth texture.

4. Can I make this cheesecake ahead of time?

Absolutely! It tastes even better the next day.

5. Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

6. How do I prevent cracks in my cheesecake?

Use a water bath and don’t overmix the batter.

7. Can I substitute Greek yogurt for sour cream?

Yes, it will provide a similar tangy flavor.

8. What should I do if my cheesecake doesn’t set?

Chill it longer; overnight is best for firmness.

9. Can I make mini cheesecakes with this recipe?

Yes, adjust the baking time to about 20-25 minutes for cupcake-sized cheesecakes.

10. Can I skip the whipped cream topping?

Yes, but it adds a light, airy texture that complements the cheesecake.

Conclusion

Lemon Blueberry Cheesecake is a delightful, creamy dessert bursting with fresh flavors. Whether for a special occasion or an everyday indulgence, this cheesecake is sure to impress with its luscious texture and refreshing taste. Enjoy!

Lemon Blueberry Cheesecake

Author: Chef Clara
Total Time: 7 hours 45 minutes (including chilling)
Yield: 12–14 servings 1x
Diet: Vegetarian

Print Recipe

Description

A luscious and creamy lemon blueberry cheesecake with a tangy citrus flavor, fresh blueberries, and a homemade blueberry topping, all on a buttery graham cracker crust.

Ingredients

Scale

For the Crust:

2¼ cups (302g) graham cracker crumbs
10 tablespoons (140g) salted butter, melted
3 tablespoons (39g) sugar

For the Lemon Blueberry Filling:

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tablespoons (24g) all-purpose flour
¾ cup (173g) sour cream
6 tablespoons (90ml) fresh lemon juice
2 tablespoons lemon zest
3 large eggs, room temperature
2 large egg yolks, room temperature
1½ cups (225g) fresh blueberries

For the Blueberry Topping:

¼ cup (52g) sugar
1 tablespoon cornstarch
2 teaspoons water
2 cups (277g) fresh blueberries

For the Whipped Cream:

1 cup (240ml) heavy whipping cream, cold
½ cup (58g) powdered sugar
1 teaspoon vanilla extract
Lemon slices, for decorating (optional)

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Instructions

Prepare the Crust:

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease the sides.
Mix graham cracker crumbs, melted butter, and sugar until combined.
Press into the bottom and sides of the pan. Bake for 10 minutes, then cool.
Cover the outside of the pan with foil to prevent water seepage in the water bath.

Prepare the Lemon Blueberry Filling:

Lower oven temperature to 300°F (148°C).
Beat cream cheese, sugar, and flour on low until smooth.
Add sour cream, lemon juice, and zest, mixing until combined.
Add eggs and yolks one at a time, mixing slowly.
Gently fold in blueberries and pour batter into the crust.

Bake the Cheesecake:

Place the springform pan in a roasting pan. Add warm water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
Bake for 1 hour 15 minutes, until set but slightly jiggly in the center.
Turn off oven, leaving cheesecake inside for 30 minutes. Then crack the door open and cool for another 30 minutes.
Remove from water bath and refrigerate for 5-6 hours or overnight.

Prepare the Blueberry Topping:

Heat sugar, cornstarch, and water in a saucepan over medium heat until smooth.
Add blueberries and cook until juices release and mixture thickens (about 5 minutes). Let cool.

Prepare the Whipped Cream:

Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cheesecake:

Remove cheesecake from the pan and place on a serving plate.
Spread blueberry topping over the cheesecake.
Pipe or dollop whipped cream around the edges.
Garnish with lemon slices if desired. Refrigerate until ready to serve.

Notes

Use fresh or frozen blueberries for the topping.
For a firmer texture, let the cheesecake chill overnight.

Prep Time: 1 hour
Cook Time: 1 hour 45 minutes
Category: Dessert
Method: Baked
Cuisine: American