- 1 cup Graham Cracker Crumbs
- 1 Tablespoon Granulated Sugar
- 3 Tablespoons Unsalted Butter, melted
- 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)
- 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
- 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.
- 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.
- 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.
*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.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: cheesecake recipe, lemon and blueberry dessert, blueberry cheesecake