Lemon Blueberry Cheesecake: A Perfect Balance of Tangy and Sweet

Why You’ll Love This Recipe

This stunning Lemon Blueberry Cheesecake combines the bright, citrusy flavor of fresh lemons with sweet, juicy blueberries for a dessert that’s both elegant and irresistible. The creamy cheesecake filling sits atop a buttery graham cracker crust and is crowned with a gorgeous homemade blueberry topping.

Perfect for spring and summer gatherings, this cheesecake offers a refreshing alternative to chocolate desserts and showcases seasonal berries at their best. The contrasting flavors and beautiful purple-blue swirls make this a showstopping dessert for any occasion!

Ingredients

For the Graham Cracker Crust

• 1 cup graham cracker crumbs
• ¼ cup granulated sugar
• 5 tablespoons unsalted butter, melted

For the Creamy Cheesecake Filling

• 16 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• ¼ cup sour cream
• Zest of 1 lemon
• ¼ cup freshly squeezed lemon juice
• 1 cup fresh blueberries

For the Blueberry Topping

• 1 cup fresh blueberries
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• ¼ cup water

Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Zester or microplane
• Measuring cups and spoons
• Saucepan
• Aluminum foil (for water bath)
• Large roasting pan (for water bath)

Step-by-Step Instructions

Preparing the Crust

1. Preheat your oven to 325°F (165°C).
2. Mix the crust ingredients: In a medium bowl, combine graham cracker crumbs and sugar. Add the melted butter and stir until the mixture resembles wet sand.
3. <
   strong>Form the crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
4. Pre-bake the crust: Bake for 10 minutes, then remove from oven and let cool while preparing the filling. Keep the oven on.

Creating the Cheesecake Filling

1. Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
2. <
   strong>Add sugar and vanilla: Gradually add the sugar and vanilla extract, beating until well combined and smooth.
3. Incorporate eggs: Add eggs one at a time, beating just until each is incorporated. Do not overmix.
4. Add remaining ingredients: Gently fold in the sour cream, lemon zest, and lemon juice until just combined.
5. <
   strong>Add blueberries: Carefully fold in the fresh blueberries, being careful not to crush them.

Baking the Cheesecake

1. Prepare water bath: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan.
2. Pour the filling: Pour the cheesecake mixture over the pre-baked crust, smoothing the top with a spatula.
3. <
   strong>Add hot water: Place the nested pans in the oven, then carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform pan.
4. Bake the cheesecake: Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
5. Cool gradually: Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for about 1 hour. This prevents cracking.
6. <
   strong>Chill thoroughly: Remove from the oven, let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Making the Blueberry Topping

1. Combine ingredients: In a medium saucepan, combine blueberries, sugar, cornstarch, and water.
2. Cook the mixture: Bring to a simmer over medium heat, stirring frequently. Cook for about 5 minutes until the mixture thickens and berries begin to burst.
3. <
   strong>Cool completely: Remove from heat and let cool to room temperature.

Assembling and Serving

1. Top the cheesecake: Once the cheesecake has chilled completely, spread the cooled blueberry topping over the surface.
2. Release from pan: Carefully run a knife around the edge of the pan before releasing the springform latch.
3. <
   strong>Slice and serve: For clean slices, dip a sharp knife in hot water and wipe dry between cuts.

Pro Tips for Success

• Room temperature ingredients are crucial for a smooth cheesecake batter.
• Don’t overmix after adding the eggs to prevent incorporating too much air.
• <
  strong>The water bath is essential for gentle, even cooking and helps prevent cracks.
• Fresh lemons provide the best flavor – avoid bottled lemon juice if possible.
• Fresh or frozen blueberries can be used. If using frozen, don’t thaw them first.
• F
  or a marbled effect, gently swirl some of the blueberry topping into the cheesecake batter before baking.

Storage Instructions

• Refrigerate: Store covered in the refrigerator for up to 5 days.
• Freeze: This cheesecake freezes beautifully for up to 2 months. Thaw overnight in the refrigerator.

Variations

• Swap the berries: Try raspberries or blackberries instead of blueberries.
• Add white chocolate: Fold in 1/2 cup of white chocolate chips to the batter for extra richness.
• Make it gluten-free: Use gluten-free graham crackers or cookies for the crust.

FAQs

Can I make this cheesecake without a water bath?

While possible, a water bath provides even, gentle heat that helps prevent cracks and creates a creamier texture.

How do I know when my cheesecake is done?

The outer 2-3 inches should be set, but the center should still jiggle slightly when gently shaken.

Can I use bottled lemon juice?

Fresh lemon juice provides the best flavor, but bottled can work in a pinch. Don’t skip the zest!

lass="wp-block-heading">How far in advance can I make this cheesecake?

This cheesecake can be made up to 3 days ahead and stored in the refrigerator.

Why did my cheesecake crack?

Cracks are usually caused by overmixing, baking at too high a temperature, or cooling too quickly.