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This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.
I am a big fan of lemon. Despite the hubs not being a fan, I continue to make lemon dessert after lemon dessert much to his dismay. I mean, how can you resist delicious things like this Lemon Cake. You can’t. It wouldn’t be right. And fortunately for me, my mom is a big lemon fan so I share these desserts with her.
Cheesecake is also a favorite of mine and with berries in season and so tasty lately, I decided to combine all these tasty things into one great cheesecake. There’s just enough tart and sweet lemon flavor, fresh pops of blueberry in the cheesecake and then it’s all topped with homemade blueberry sauce. Pure heaven!
So how would you make a Lemon Blueberry Cheesecake?
To start, you’ll make the crust. I went with a classic graham cracker crust this time around and loved it. Combine the graham cracker crumbs, some sugar for sweetness and little butter to hold it all together, then press it into the pan. It bakes for about 8 minutes and then it’s ready to go.
Next up is the filling. The lemon base of this Lemon Blueberry Cheesecake is easily my new favorite lemon cheesecake base. If you’ve ever made my lemon curd, you’ll recall that it’s made with egg yolks, no egg whites. I find that this gives a better lemon flavor, so I used that idea in this cheesecake and swapped out one of the whole eggs for egg yolks. It really accentuated the lemon flavor, making this lemon base the best!
So to actually make the filling, you’ll start by combining the cream cheese, sugar and flour. The flour adds a little texture to the cheesecake that I love. Next up is the sour cream, lemon juice and zest. All add great flavor to the cheesecake. You’ll then add the eggs, which we’ve discussed, and finally the blueberries.
The cheesecake is baked in a water bath, which I’m a firm believer in. Without it, you often get a browned cheesecake that sinks in the middle and has cracks. To be fair, this cheesecake can end up with a few small cracks, because of the blueberries that float to the top and create little cracks, but they are small and not noticeable.
The whole cheesecake is covered with fresh homemade blueberry sauce. It’s the perfect compliment to the thick and creamy cheesecake and adds just enough additional blueberry flavor to offset the wonderful tang of the lemon cheesecake.
With the addition of a little whipped cream and some lemon slices, this cheesecake is ready to go! It’s a classic flavor combination and a cheesecake that really isn’t hard to make, though it takes a little time. The hardest part is waiting for everything to cool so you can dig in!
You might also like:
Lemon Blueberry Poke Cake
Lemon Cheesecake
Lemon Blueberry Cupcakes
Lemon Blueberry Shortbread Mousse Cake
Lemon Blueberry Scones
Watch How To Make It
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Lemon Blueberry Cheesecake
- Prep Time: 1 hour
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.
Ingredients
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
LEMON BLUEBERRY FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 3/4 cup (173g) sour cream
- 6 tbsp (90ml) lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 cups blueberries
BLUEBERRY TOPPING
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (277g) blueberries
WHIPPED CREAM
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
- Lemon slices, for decorating, optional
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Gently stir the blueberries into the batter.
10. Pour the cheesecake batter evenly into the crust.
11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.
TOPPING
16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
17. Add the blueberries and stir to coat with the sugar mixture.
18. Continue to cook until the blueberries start to soften and let out juice.
19. Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
20. When you’re ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21. Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate.
22. Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon.
23. Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 555
- Sugar: 35.3 g
- Sodium: 384.2 mg
- Fat: 35.9 g
- Carbohydrates: 52.9 g
- Protein: 7.9 g
- Cholesterol: 160.7 mg
Enjoy!
Thanks for this fantastic recipe! It was very delicious. I made two batches using the same foundation, but made both blueberry lemon and raspberry lemon. I want to show you what I made and would like to upload photos for you to see.
~ Marie
I’m so glad you enjoyed!
Y boyfriend wants it for his birthday so I’m goimg to do my best to make it for him i can’t wait…………
I hope you all enjoy!
Wow, never had so many positive comments for my cooking! Ever!
Was the star of the show, and everyone wanted a piece!
Easy to make, and turned out moist and creamy! Absolutely brilliant!
Wonderful! I’m so glad you all enjoyed!
I came across your website while googling “blueberry cheesecake recipe”. It was one of the popular recipes so I decided to give it a try and I’m so glad I did! Made it for our Christmas dinner and it was a huge hit! It was my first time making cheesecake and there were no cracks, all thanks to your easy to follow directions. I will definitely try your other recipes 🙂
That’s so awesome to hear! I’m glad the tutorial was helpful and you enjoyed the cheesecake!
I’ve made this cheesecake several times because Everyone LOVES IT.. Thank you for this recipe
So glad to hear it’s a hit!
Thanks for this! I made it exactly as stated, but with the Whole Earth (stevia + erythritol) sweetener as I’m off processed sugar. Though I had to settle with the sugar in the biscuits. It turned out fantastic! My blueberry sauce was a bit thin, so that’s something I’d like to fix next time, but that could be because I used frozen blueberries for the whole thing. Overall, great recipe. One I’ll be making again for sure.
I’m so glad you enjoyed it!
Wow. I’ve had different cheesecakes all over the world. I made this for Thanksgiving day dessert and everyone was blown away at how insanely good it turned out. After having this every cheesecake I’ve had in the past seems like child play.
I’m so glad you enjoyed the cheesecake! 🙂
Can i use blueberry in canned? Planning to make this..thanks for your wonderful recipes
I’ve never used canned blueberries. Do they come in a syrup? I might try frozen blueberries and thaw them out.
Perfect recipe! I subbed the blueberry with strawberry thank for giving us this recipe
I’m so glad you enjoyed!
Hello, Lindsay! I am a follower from Chile! Let me congratulate you for such amazing recipees and photos! I would like to ask you a question: how much would you charge for an average cheesecake taking into account all the expensive ingredients used -specially cream cheese – and cooking time? Thank you very much!!
I have honestly never made cheesecake to sell, so I’ve never done the math or tried to figure out how to price it. There would certainly be some variation between ingredients for different cheesecakes like this one with the lemon and fresh blueberries.
Lemon and blueberry is one of my favorite food combos. So bright and fresh! This cheesecake looks AMAZING!
Thanks so much Trish! 🙂
Made this for my birthday cake. Delicious. Definitely a keeper. And easy to make.
I’m so glad you enjoyed it!
I felt so proud of this cheesecake. The whole process was just amazing. Thank you so much for this recipe. How do I post pictures?? Would love for you to see how mine turned out!
Looks fab but I am going to try to make a single portion ones do you think they will be just as good
Yes, they should be fine as minis.
Hi, Lindsay! I made this wonderful refreshing cheesecake yesterday. Awesome! Without a doubt, one of my new favorites! The family is coming for dinner tonight and I’ll share a piece with them, but just one piece !
I’m so glad to hear you enjoyed it!
How do I make it not brown on top?
If you follow the recipe and instructions as written, it shouldn’t brown on top. The only time I’ve ever had cheesecake brown was if I didn’t use the water bath or it was baked too long.
I tried this cheesecake based on success from other cheesecake recipes posted by lifeloveandsugar.com. I was not disappointed! The directions are easy to follow–the results were amazing.
I also used the same batter with mini cheesecakes. You have to adjust the baking time but by watching carefully I achieved a perfect product–crust only on the bottoms, not up sides. I’m guessing you could use cupcake papers but I have several tiny cheesecake pans that I used.
Wonderful! Glad you enjoyed it!
Kathy, how long did you bake the mini ones for? And how mini were they? Size of muffin cups? Would love to make smaller ones!
I have several silicon cupcake pans that are perfect for cheesecakes. They cool quickly and pop right out. Easy same day turnaround.
Can I use unsalted butter for the crust? If so how much salt should I add?
Yes, that’ll be fine.
Hey Lindsay,
This looks gorgeous!! As do all your creations…. so appreciate the pains that go into these labors of love.
While I am yet to make it, I wanted to compliment you on a number of other recipes that I have tried from here – each one has been an outstanding success.
Thank you for bringing such visually beautiful deliciousness to our lives.
Thanks so much Priya! I’m glad you’ve enjoyed everything!
Ive now made this cheesecake 3 times for customers and they all have said this is the best cheesecake they have ever tasted. I’ll never use another lemon cheesecake recipe!! Highly recommend.
Could I use frozen wild blueberries instead of fresh blueberries…I plan on making this next week for company arriving…
Thank you…
I imagine that’d be fine. You’ll just want to defrost the berries and pat them dry.
Is there a video on how to make this cheesecake?
I don’t believe I have a video for this one, sorry.
Just tried it loved it wouldn’t change a thing it was perfection.
First time making cheesecake, and it turned out INCREDIBLE!!! Not to toot my own horn, but I do love to cook and I’m very good at it. I’ve never been a good baker though, I don’t do well with writing down recipes, taking measurements etc. My husband loves sweets, especially with lemon, so thought I’d give this recipe a shot, and we are not disappointed!! This recipe is so easy to follow, and gave incredible results. The only thing I would change is the graham cracker crust, I would add more since I was unable to go up all sides of the cheesecake with what the recipe called for. Otherwise, it was perfection!
I have a question and you have helped me before in the past so I definitely trust your guidance 😁. I have ran across the best blueberries I have ever tasted in my life! Very sweet and very tart. Tart enough to where I believe it could replace the lemon in this recipe. I only want the blueberry flavor. So I was wondering if, for appearance sake, how I would go about coloring the cheesecake itself with some juice from the blueberries or trying to marble the cheesecake with the juice. Or do you think it would hinder the cheesecake recipe itself too much? Thanks
Usually if I add a fruit swirl to a cheesecake, I cook the fruit with some cornstarch, sugar and water first. I haven’t done a blueberry swirl before, but you could try replacing the cranberries in this cheesecake recipe‘s swirl and use that.