Lemon Blueberry Cheesecake
Tangy lemon, juicy blueberries, and velvety cream cheese all swirled into one glorious dessert—this lemon blueberry cheesecake is your new buttery-crust, citrus-scented obsession. The filling is soft but structured, loaded with zest and dotted with bursting blueberries. The topping? Saucy, sweet-tart perfection. Perfect for making ahead and guaranteed to impress!
12
slices
Ingredients
For the Crust
- 2 cups (200 g) graham cracker crumbs about 14 sheets, crushed
- 1/2 cup (115 g) unsalted butter melted
- 1/4 cup (50 g) granulated sugar
For the Cheesecake Filling
- 3 blocks (680 g) cream cheese full-fat, 8 oz each, at room temperature
- 1 cup (200 g) granulated sugar
- 2 tbsp (16 g) flour all-purpose
- 2/3 cup (160 g) sour cream full-fat, at room temperature
- 1/4 cup (60 ml) lemon juice about 2 medium lemons
- 2 tsp lemon zest finely grated
- 2 tsp vanilla extract
- 3 large eggs at room temperature
- 2 egg yolks at room temperature
- 2 cups (320 g) fresh blueberries divided, plus 1 tbsp flour for tossing
- 1 tbsp (8 g) all-purpose flour for tossing blueberries
For the Blueberry Topping
- 1 cup (160 g) fresh blueberries for sauce
- 1/3 cup (66 g) granulated sugar
- 2 tbsp (30 ml) lemon juice
- 1 tsp vanilla extract
- 2 tsp (6 g) cornstarch
- 2 tbsp (30 ml) cold water to dissolve cornstarch
- 1 cup (160 g) fresh blueberries stirred in at end
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Parchment paper
- Aluminum foil
- Roasting Pan (for water bath)
Instructions
- Prep the oven and pan: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and wrap the bottom and sides in double-thick foil for a leak-proof water bath.
- Make the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar until it looks like wet sand. Press firmly into the pan bottom and slightly up the sides. Bake for 8–10 minutes until fragrant. Cool. Lower oven to 300°F (150°C).
- Mix the filling: With an electric mixer, beat the cream cheese and 1 cup sugar until completely smooth, scraping the bowl. Add 2 tbsp flour and mix briefly. On low speed, add sour cream, lemon juice, lemon zest, and vanilla; mix until just combined.
- Add eggs one at a time, then the two yolks, beating on low after each addition until just smooth. Do not overmix. Toss 1 cup blueberries in 1 tbsp flour, then gently fold into batter.
- Pour batter into cooled crust. Place pan in a deep roasting dish and add boiling water halfway up the sides (careful not to splash into the pan).
- Bake at 300°F for 1 hour. Turn off oven, crack the door, and let cheesecake rest inside for another hour. Remove, cool to room temperature, then chill at least 6 hours (preferably overnight).
- Make the blueberry topping: In a saucepan, combine 1 cup blueberries, 1/3 cup sugar, 2 tbsp lemon juice, and 1 tsp vanilla. Dissolve cornstarch in 2 tbsp cold water and stir in. Cook over medium heat, stirring, until berries burst and sauce thickens (2–3 mins). Remove from heat, fold in last 1 cup fresh blueberries, and cool completely.
- Assemble and serve: Unmold chilled cheesecake. Spread blueberry topping over the top before serving. Slice and enjoy!
Notes
Chill your cheesecake completely for the best texture and easiest slicing. Use full-fat cream cheese for the creamiest result. If using frozen blueberries, thaw and drain well. For a nutty twist, try swapping some graham crumbs for crushed pecans in the crust.
Nutrition
Calories: 410kcal | Carbohydrates: 44g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 126mg | Sodium: 310mg | Potassium: 135mg | Fiber: 1g | Sugar: 32g | Vitamin A: 960IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1.4mg