This lemon blueberry cheesecake combines a buttery graham cracker crust, creamy lemon cheesecake studded with fresh berries, and a homemade blueberry topping.
Yeah, it’s just as decadent as it sounds.
Between the citrus and fruity flavors, creamy filling, and vibrant colors, it captures the essence of summer in every bite.
Why You’ll Love This Lemon Blueberry Cheesecake
Perfectly Balanced Flavor: The cheesecake filling is infused with freshly squeezed lemon juice and zest, providing a refreshing and tangy finish. But the blueberries offer just the right amount of sweetness to keep things balanced.
Creamy Texture: Made with full-fat cream cheese and sour cream in a water bath, the cheesecake boasts a rich and creamy texture that melts in your mouth.
Showstopping Dessert: The bright colors of the white cheesecake and blueberry topping create a visually stunning dessert that will impress guests at any gathering.
Ingredients
- Fresh Blueberries: Juicy, sweet-tart berries add pops of flavor and color throughout the creamy cheesecake. They’re also the star of that vibrant topping!
- Graham Cracker Crust: A familiar, mild crust is just what this cheesecake needs. Just mix cracker crumbs with sugar and butter. Easy peasy.
- Full-Fat Cream Cheese: The key ingredient that makes cheesecake so luxuriously smooth, creamy, and decadent. Full-fat is a must for the best texture and flavor.
- All-Purpose Flour: Just a few tablespoons help set the cheesecake filling so each slice is dense but not heavy.
- Sour Cream: Adds a subtle tang and extra creaminess to the filling for a cheesecake that’s never dry or chalky.
- Lemon Juice and Lemon Zest: Brightens the filling with fresh citrus notes that complement the blueberries beautifully. Fresh is a must!
- Vanilla Extract: Rounds out the cheesecake filling with warm, sweet aroma and flavor. Use pure extract, not imitation, for the best taste.
- Eggs and Egg Yolks: Provide structure and richness to create a silky, sliceable cheesecake. Room temperature is key for a smooth batter.
- Cornstarch: Thickens the homemade blueberry sauce so it’s glossy and jammy, perfect for spooning over each slice.
How to Make Lemon Blueberry Cheesecake
This blueberry lemon cheesecake is next-level delicious. Even without the berry topping, it’s impossible to resist.
And while it bakes in a water bath, I promise, it’s super straightforward.
1. PREP: Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan and wrap the bottom with foil.
2. MIX: Combine the cracker crumbs, melted butter, and sugar. Press into the pan and bake for 8-10 minutes. Cool and reduce the oven to 300°F (150°C).
3. BEAT: In a large bowl, beat the cream cheese and sugar until smooth, then blend in the flour.
4. BLEND: With the mixer on low, add the sour cream, lemon juice, zest, and vanilla. Then, blend in eggs and yolks one at a time and fold in blueberries.
5. BAKE: Pour the batter into the crust and set the pan into a water bath. Bake for 1 hour.
6. COOL: Turn the oven off, crack the door, and cool for 60 minutes. Then, transfer to a wire rack to cool to room temperature before covering and chilling in the fridge for at least 6 hours or overnight.
7. SIMMER: Combine the sauce ingredients in a pot, stir, and simmer until thick. Let cool.
8. ASSEMBLE: Take the cheesecake out of the pan and spread the cooled sauce over the top. Garnish with whipped cream and lemon slices if desired. Enjoy!
Tips For the Best Lemon Blueberry Cheesecake
I love how this cheesecake feels both elegant and approachable at the same time.
It would be perfect for a dinner party or special occasion, but it’s also easy enough to make on a whim when you’re craving something indulgent.
Just check out these tips before you start, and it’ll be flawless.
- Use room temperature ingredients. Especially the cream cheese, eggs, and sour cream, for a smooth batter with no lumps.
- Gentle mixing. When the cream cheese is smooth, mix the batter on low speed and avoid overmixing which can incorporate too much air and lead to cracks.
- Pan prep. Grease the pan and line the inside with parchment. Also, wrap the bottom in a few layers of foil to prevent any water from seeping in.
- Water bath. You need a pan bigger than the springform pan, so it can sit inside. It also needs to be quite deep, so you can add water.
- Slow cooling. Allow the cheesecake to cool gradually, first in the turned-off oven with the door propped open, then at room temperature, before chilling completely in the fridge. This prevents cracks and gives it the most dreamy texture.
- Variations. Experiment with other citrus flavors like lime or orange, or swirl some of the blueberry sauce right into the batter. You could also try a different crust, such as vanilla wafers or shortbread.
- Toppings. Skip the sauce and add a layer of lemon curd, whipped cream, white chocolate shavings, or candied lemon peel.
How to Store
Trust me, if you’re a cheesecake fan, you NEED this lemon blueberry recipe in your life.
It’s refreshing, decadent, and sure to impress anyone lucky enough to snag a slice.
Better yet, it stores really well – if it lasts that long.
To Store: Place the cheesecake in an airtight container and refrigerate for up to 5 days. Ensure it is well-covered to prevent it from drying out or absorbing other odors from the fridge.
To Freeze: Wrap the cooled cheesecake (without the blueberry sauce) tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge and add the blueberry sauce just before serving to maintain the best texture and flavor.
Note: This is best stored without the sauce on top, as the color will start to bleed into the top.
So, if you don’t think you’ll eat it all, slice and serve with the sauce rather than spreading it over the whole cake.
More Creamy Cheesecake Recipes You’ll Love
White Chocolate Raspberry Cheesecake
Caramel Apple Cheesecake
No-Bake Pumpkin Cheesecake
Brownie Bottom Cheesecake
Lemon Blueberry Cheesecake
12
servings30
minutes1
hour522
kcalThis lemon blueberry cheesecake combines a buttery crust with a creamy lemon cheesecake studded with fresh berries and a homemade blueberry topping.
Ingredients
- For the Crust
2 1/4 cups graham cracker crumbs (from about 25 single crackers)
1/2 cup unsalted butter, melted and cooled
1/4 cup granulated sugar
- For the Cheesecake Filling
24 ounces full-fat cream cheese, room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
3/4 cup sour cream, room temperature
1/4 cup freshly squeezed lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
3 large eggs, room temperature
2 large egg yolks, room temperature
1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
- For the Blueberry Sauce
2 cups fresh blueberries
1/4 cup granulated sugar
2 teaspoons cornstarch mixed with 2 teaspoons water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment. Wrap the bottom in 2-3 layers of heavy-duty aluminum foil. Set aside.
- Make the crust: Mix the graham cracker crumbs, melted butter, and sugar until well combined. Press into the bottom and up the sides of the prepared pan. Bake for 8-10 minutes or until lightly golden. Set aside to cool and reduce the oven temperature to 300°F (150°C).
- Make the filling: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed. Scrape the bottom and sides of the bowl, add the flour and beat again until smooth.
- Reduce the mixer speed to low and add the sour cream, lemon juice, lemon zest, and vanilla. Next, blend in the eggs and yolks one at a time, mixing after each addition until just combined. Gently fold in flour-coated blueberries by hand.
- Pour the batter into the crust. Place the springform pan into a large roasting pan and place the two pans on the center rack in the oven. Carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake the cheesecake for 1 hour, turn the oven off and open the door a crack. Leave the cake to cool for 60 minutes, then transfer to a wire rack to cool to room temperature. Finally, wrap and refrigerate for at least 6 hours or overnight.
- Make the blueberry sauce: Combine 1 cup of blueberries with the sugar, cornstarch slurry, lemon juice, and vanilla in a saucepan over medium heat. Simmer, stirring constantly, until the berries burst and the sauce thickens, about 7 minutes. Remove the pot from heat and stir in the remaining 1 cup of blueberries. Let cool completely.
- When the cheesecake is set, and the topping is cool, remove the sides of the springform pan and transfer the cheesecake to a serving plate. Spoon the cooled blueberry sauce over the top and garnish with whipped cream and lemon slices, if desired. Enjoy!
Notes
- Gentle mixing. When the cream cheese is smooth, mix the batter on low speed to avoid overmixing which can incorporate too much air and lead to cracks.
- Pan prep. Grease the pan and line the inside with parchment. Also, wrap the bottom in a few layers of foil to prevent any water from seeping in.
