This recipe for Lemon Blueberry Cheesecake is tangy and creamy. This easy cheesecake recipe starts with a graham cracker crust filled with a thick and creamy cheesecake batter full of lemon zest and blueberries, baked to perfection then topped with a homemade blueberry sauce and fresh whipped cream. Everyone will swoon for this decadent dessert!
Hello mama, if this ain’t a stunning cheesecake I don’t know what is. Between the dainty lemon zest on top of the fresh whipped cream, the luscious blueberry sauce, and the creaminess this Lemon Blueberry Cheesecake Recipe is a winner.
It just so happened my aunt was in town and so I had 6 taste testers, then I had friends over the next night so this cheesecake was enjoyed between 10 of us. All ten gave it rave reviews.
Like all of my other cheesecake recipes, I prefer to bake the cheesecake the night before I plan on serving it. This way the cheesecake call chill in the fridge overnight ensuring it sets up properly.
What are the ingredients for a Lemon Blueberry Cheesecake?
For this recipe I used a graham cracker crust, I didn’t want anything to take away from the glorious blueberry lemon flavor. You’ll need:
- Graham Cracker Crumbs, in a lot of stores you can buy graham cracker crumbs or you can just take the sheets of graham crackers and crush them in a food processor into crumbs. You could also use plain digestive biscuits.
- Granulated Sugar
- Unsalted Butter, melted
For the cheesecake batter you’ll need:
- Cream Cheese, very soft at room temperature-this is crucial to a smooth cheesecake
- Granulated Sugar
- Heavy Cream
- Sour Cream- I’ve used Greek yogurt as a swap numerous times
- Fresh Lemon Zest & Lemon Juice
- Large Eggs and Egg Yolk, at room temp.
- Blueberries, Fresh or Frozen (If using frozen keep frozen up until you are using them)
Technically you could leave the cheesecake as is, but the topping always add to the wow factor!
You’ll make an easy blueberry sauce
- Zest & Juice of 1 Lemon
- Cornstarch/ Cornflour to thicken it up a bit
- Blueberries, Fresh or Frozen (If using frozen keep frozen up until you are using them)
- Granulated Sugar
- And whipped Cream Homemade or Store-bought
How do you make a graham cracker crust?
Grease a 6-inch springform pan (affiliate link) set the pan aside. Preheat the oven to 325F/162C.
In a food processor, crush the graham crackers until they become a fine crumb. In a large bowl add the graham crackers and sugar mixing to combine then add the melted butter.
The mixture should look like wet bread crumbs.
Press into the bottom and slightly up upsides of prepared pan. Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling.
If you are going to bake the cheesecake in a larger pan so you don’t have to wrap it in foil for the water bath I would place the springform pan in the larger pan now, or before you pour the cheesecake batter in.
How do you make a Lemon Blueberry Cheesecake?
In the bowl of an electric mixer fitted with a paddle attachment or large bowl with an electric mixer beat the cream cheese for 2 minutes on medium to high speed.
It is important that the cream cheese is soft so that you achieve a smooth creamy mixture with no lumps.
Add the granulated sugar and lemon zest then beat for another 2 minutes.
Add the heavy cream, sour cream, and lemon juice mixing until fully combined.
Add in eggs one at a time and mix until just combined, do not over mix. You should have a creamy batter with no lumps. We don’t want to add too much air into the batter as that can cause cracks to occur.
Pour half of the blueberries into the cheesecake batter and gently stir in.
Pour the batter into the prepared pan and sprinkle the remaining blueberries on top, use your finger to gently push into the cheesecake
How do you make a water bath?
Create a water bath by placing the 6-inch pan in a 9-inch cake pan- place cake pan in roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
Bake for 60 to 75 minutes, the middle of the cheesecake should jiggle just a little bit.
Turn the oven off and let the cheesecake cool in the oven for 1 hour then take out of the roasting pan and let cool on the counter for 45 minutes to an hour. Finally, wrap with plastic wrap and chill in the fridge for at least 6 hours or overnight.
How do you make a blueberry sauce?
In a small bowl whisk together the lemon juice and cornstarch. In a medium saucepan over medium-low heat cook the cornstarch slurry, blueberries, granulated sugar, and lemon zest.
Gently mix everything together, you don’t want to break up the blueberries, after 5 minutes or so there should be a thick gorgeous blueberry glaze around the berries.
Take the pot off of the heat and pour the blueberry sauce into a container, store in the fridge for 20 minutes.
Take the cheesecake out of the fridge and use an offset spatula to gently loosen the crust from the side of the pan, then release the springform pan.
Spoon the cooled blueberry mixture on top and gently spread into an even layer, being careful not to push over the edge.
Top the cheesecake with fresh whipped cream, I used my homemade recipe and piped with a Wilton 1M tip. Use a zester to sprinkle more lemon zest on top.
Store the lemon blueberry cheesecake in the fridge for up to 5 days.
Can you make Lemon Blueberry Cheesecake ahead of time?
Totally, since the cheesecake needs at least 6 hours to chill I often bake it the night before I want to serve it. I would bake it up to 2 days before serving it, so you have the best crust.
How long does Lemon Blueberry Cheesecake last?
Cheesecake is best served 2-3 days after baking, of course, it does last up to 5-6 but I find the crust loses some of its crunch.
How do you prevent cheesecake from cracking?
- Do not overwhip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracks
- When you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubbles
- Bake the Cheesecake in a Springform Pan for easy release when you serve it
- Bake the cheesecake in a water bath
- Do not open the oven doors when the cheesecake is baking you want all the hot air to stay in the oven until you turn the oven off
What is the best way to serve cheesecake slices?
- Let the cheesecake sit for 5-10 minutes before serving.
- When cutting the cheesecake always have a hot cloth nearby to wipe the knife clean after each cut.
Please let me know if you make this Lemon Blueberry Cheesecake Recipe by leaving a star rating and review below!
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This recipe for Lemon Blueberry Cheesecake is tangy and creamy. This easy cheesecake recipe starts with a graham cracker crust filled with a thick and creamy cheesecake batter full of lemon zest and blueberries, baked to perfection then topped with a homemade blueberry saue and fresh whipped cream. Everyone will swoon for this decedant dessert!
Ingredients
Crust
- 1 Cup Graham Cracker Crumbs
- 1 Tablespoon Granulated Sugar
- 3 Tablespoons Unsalted Butter, melted
Cheesecake
- 16oz Cream Cheese, very soft at room temp.
- 150 Grams (3/4 cup) Granulated Sugar
- 1 oz (2Tablespoons) Heavy Cream
- 2 oz (4 Tablespoons) Sour Cream
- 1 Tablespoon Fresh Lemon Zest
- 2 oz (4 Tablespoons) Fresh Lemon Juice
- 3 Large Eggs, at room temp.
- 1 Large Egg Yolk, at room temp.
- 2oz Blueberries, Fresh or Frozen (If using frozen keep frozen up until you are using them)
Topping
- 6oz Blueberries Zest of 1 Lemon
- Juice of 1 Lemon
- 1 Teaspoon Cornstarch/ Cornflour
- 2 Tablespoons Granulated Sugar
- 1 Cup Whipped Cream Homemade or Store-bought
- Zest of 1 Lemon, optional
Instructions
Crust
- Grease a 6-inch springform pan (affiliate link) set aside. Preheat oven to 325F/162C. In a food processor, crush the graham crackers till they become a fine crumb. In a large bowl add the graham crackers and sugar mixing to combine then add the melted butter and press into bottom and slightly up upsides of prepared pan. Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling.
Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment beat the cream cheese for 2 minutes on medium to high speed. Add the granulated sugar and lemon zest then beat for another 2 minutes. Add heavy cream, sour cream, and lemon juice mixing until fully combined. Add in eggs one at a time and mix until just combined, do not over mix. You should have a creamy batter with no lumps. Gently fold in half of the blueberries.
- Pour cheesecake batter into the prepared pan. Sprinkle remianing blueberries on top and use your finger to gently push them down to be just covered by the batter. Create a water bath by placing the 6-inch pan in a 9-inch cake pan- place the cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.**
- Bake for 60 to 75 minutes, the middle of the cheesecake should jiggle just a little bit. Turn the oven off and let the cheeseacke cool in the oven for 1 hour then take out of roasting pan and let cool on the counter for 45 minutes to an hour. Finally, wrap with plastic wrap and chill in the fridge for at least 6 hours or overnight.
Topping
- In a small bowl whisk together the lemon juice and cornstarch. In a medium saucepan over medium-low heat cook the cornstarch slurry, blueberries, granulated sugar, and lemon zest. Gently mix everything together, you don’t want to break up the blueberries, after 5 minutes or so there should be a thick gorgeous blueberry glaze around the berries. Take off of the heat and pour into a container, store in the fridge for 20 minutes.
- Take the cheesecake out of the fridge and use an offset spatula to gently loosen the crust from the side of the pan, then release the springform pan.
- Spoon cooled bluberry mixture on top and gently spread into an even layer, being careful not to push over the edge. Top with fresh whipped cream, I used my homemade recipe and piped with a Wilton 1M tip. Use a zester to sprinkle more lemon zest on top. Store in the fridge for up to 5 days.
Notes
*You can double the recipe for a 9-inch cheesecake, just add on 30 ish more minutes baking time, you want the cheesecake to still jiggle in the center but be set on the edge*
** I find it easiest to place the springform pan in the larger cake pan from the begining when you are making the crust. When ready to bake I place the pan in the roasting pan, then place the roasting pan in the oven on a rack that is pulled out and then pour the hot water in, this helps prevent any splashes of water.
Keywords: cheesecake recipe, lemon and blueberry dessert, blueberry cheesecake
Juanita says
Ahhhh this is so amazing I wish I had some in my fridge right now!!!!
★★★★★
Sally says
You are the cheesecake god. Can’t wait to make this this weekend!
★★★★★