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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
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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!
Excellent Recipe! I added a layer of sour cream on the top like a NY style cheesecake. A tip my Grandmother taught me, after you wash your blueberries, roll them in flour and they will stay in the batter and not work to the top.
I’m glad you enjoyed it!
Can you use frozen Blueberries?
Sure. They can add extra moisture though, so you may want to thaw and pat them dry first.
This was SOOO good, love the flavours of lemon and blueberry together. My partner has decided this is one of the best I’ve made, our guests raved about it. I used a vanilla cookie base as I’m not fussy about graham crakers.
Made this and as you know won at State Fair! Could I freeze this and ship?
I don’t really have any experience with shipping cheesecakes, so I’m not sure. But it could certainly be frozen. It might be best to store the sauce separately though.
I am going to make this into mini cheesecakes, using a cupcake tin. How do I do the water bath? Also do I need to adjust the recipe any if I’m making them into cupcakes?
You don’t need a water bath for minis. I’d check out these mini lemon raspberry cheesecakes for some guidance on baking times and such. You could also cut this recipe in half, if you just want 12 minis.
Hi,
I’ve used this recipe so many times & it turns out great everytime. I would like to make a bigger one. I have a 11″ cheesecake pan. Do you have any suggestions on the ingredients to make it bigger?
Thank you!
Tammy
I’m so glad you enjoy it! Based on my guide to adjusting cheesecake sizes, I’d probably try increasing the recipe by 1/3.
This was AMAZING!!! It was easy, directions were clear and it was truly fabulous!!! This will be one of my go to desserts. Thank you so much!!!
I’m so glad you enjoyed it!
I’m so excited to make this! Can I completely make this, topping and all, then serve it the next day? Also, what kind of plastic did you use in your video (assuming the foil is what prevented it from melting)?
Thank you!!
Yes, you make the whole thing and serve the next day. The plastic that’s wrapped around the pan is a crock pot liner, so it doesn’t melt. I hope you enjoy it!
Could I use mascarpone instead of cream cheese?
You can. I haven’t ever used only mascarpone cheese and since it’s a softer cheese than cream cheese, the cheesecake might not be as firm. So you could use part mascarpone, or try it full mascarpone cheese.
I love this recipe very much just curious if there is a way I could make these into mini cheesecakes
Glad you enjoyed them! Sure. I haven’t made this recipe as minis, but the baking instructions/times would probably be similar to these mini lemon raspberry cheesecakes.
Made this cheesecake and everyone LOVED it. Even after a couple of days, the cheesecake was delicious. I shared a slice with a neighbor the next day. He called me to tell me how much he enjoyed it. Your instructions in baking the cheesecake truly prevent cracks. I will definitely be preparing this dessert again.
I’m so glad to hear you enjoyed it!
can I make these into bars. Im traveling and would love to take them with me. I feel they will be easier to take as bars.
Sure! I’d just recommend reducing the eggs to 3, instead of 4. I find that works better for bars.
If if reduce the eggs. What will be the baking times???
You could reduce the eggs to 3, but I wouldn’t do less than that. And yes, you would reduce the baking time a bit.
This was the first ever cheesecake I’ve made and it was a HIT. I appreciate the easy to read recipe broken down into sections. The blueberry topping is gorgeous and the cheesecake itself is very beautiful, the flavor is so light but impactful.
Awesome! So glad you enjoyed it!
Love your recipes and videos! You do such a nice job! I’ll be preparing this recipe for guests this week and just know they will love it.
I’m so glad you enjoy everything! I hope it’s a hit!
Can this be made ahead and frozen?
That should be fine. I’d freeze it without the topping. And keep in mind that the blueberries in the cheesecake may soften a little after thawing.
I made this for a party last summer and to my shock I was asked to make it again for a wedding (without the topping, because white dresses). So I’m now a semi-professional baker, thanks to you! Plus, I provided them with three choices for mini-cupcakes…they picked Basque, yours, and yours again because it’s just that good. One of the brides is strictly gluten-free so I’m using gf graham cracker crumbs and flour.
That’s awesome! I’m so glad it’s a hit!