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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!
I made this cheesecake for my boyfriend last weekend (Father’s Day) and he absolutely loved it!! We all did! Only changes I made was using shortbread cookies for the crust (he’s not a fan of graham crackers) and cutting the lemon in half (his request). I used your method for water bath which was a first for me and although I did get some leaks in the bag, it didn’t ruin anything. My cheesecakes never come out dry but this one was exceptionally moist! It was perfect. I’m going to try the Banana Cream Cheesecake next and I can’t wait to see how it turns out. Thank you for the great recipes and great instructions!
That’s wonderful to hear! I’m so glad you enjoyed it!
Never received so many compliments for a cake I made. My first time baking a cheesecake, your recipe was just perfect. Since I had a fan forced oven n didn’t have a large enough roast pan for the water bath, I adjusted the baking temperature n time. The cake was smooth n delicious with no cracks!
Thankyou!
I’m so glad it was a hit!
So I made this for a potluck at work and before I could leave the break room every slice was gone…can I say success!!!👍. Thanks for the recipe. A definite remake.😋
That’s awesome! So glad it was hit!
Probably the best cheesecake I’ve ever made/had. As I do with most recipes, I reduced the sugar in the filling by about half and it was amazing. We’re still raving about it days later!
So glad to hear that! Thanks Rose!
I don’t make desserts often, but I made this for company last night. My husband is not a cheesecake fan, but this was the hit of the night! He kept raving about how creamy it was and I agree. I was so pleased how this cake performed in the oven. You instructions are clear and easy to follow. The amount of lemon was also the perfect balance. Just wonderful.. thank you!
So glad to hear that! Thanks Susan!
Why are my graham cracker crumbs different than yours in the video?? My crust was like dough and very buttery and yours was a soft crumbly type of texture.
Hmm, that doesn’t sound right. Did you possibly add too much butter or not enough crumbs? It just sounds like there’s too much liquid for the crumbs. It definitely should still be crumbly.
Yes it was too much butter. I followed your recipe though… I used 2 packages of Graham crackers and it came out to a little over 2 1/4 cups and i used 10 tbsp of butter as well. So i made a new crust and just used half a stick of butter and it came out alot butter.
lm excited to try out this cake though! It looks incredible! Im baking it for my daughters b day tomorrow so i hope it turns out ok because now im thinking maybe my crust is way too thin😅
Do you happen to have instructions for making in an instant pot? I’m dying to try it!
I don’t, I’m sorry.
Can i use shortbread cookies instead of graham?
Yes, but because shortbread cookies are actually more moist, I’d reduce the butter in the crust to 3-4 tablespoons.
So, Ive used this recipe a few times already and it is a great one. I made an adjustment to the crust though. Nilla now makes Lemon wafer cookies and I started using those for the crust to impart some additional lemon flavor. Everyone raves about this cheesecake now.
I’m so glad you enjoy it!
Looks amazing! How long should the cheesecake chill before adding the blueberry topping? And how long can the topping sit on the cheesecake before serving?
I’d let it chill for at least a few hours so it firms up a bit. The topping should be ok for several hours. You just don’t want it to dry out.
I am going to try and make this for an upcoming gathering. However, one of my friends is gluten intolerant. Is it possible to make this without adding the flour to the cheesecake batter? If so, what adjustments will be needed? Thanks in advance!
That should be fine. You could just leave it out or add about 1 1/2 tbsp of cornstarch.
The actual recipe is gone. I am hoping to make this now! Lemon Blueberry cheesecake
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Hi Lindsay,
Should I adjust the baking time if I am going to use an 8-inch springfoam pan? Also if I am going to cut the recipe in half and use a 4-inch springfoam pan? Thank you!
Yes, it’ll be a thicker cheesecake in an 8 inch pan (and I’m not sure it’ll all fit). But if it does, you’d want to increase the baking time. I haven’t ever made a 4 inch so I’m not sure about adjustments for that one.
I made it , it is the best cheese cake. I substitute the crust for almond crust and substitute sugar by diet sugar and it is perfect keto cheescake. Thanks .
Awesome! Glad you enjoyed it!
It looks yummy. Can I just baked without water bath?
It looks yummy. Can I just baked without water bath??
You could, but it could possibly crack, fall in the center when cooling and brown around the edges. Just depends on the look you prefer.
Is browning on the edges bad? It’s only very slight. The top is all perfectly colored
No, it isn’t necessarily bad. If all else looks fine then I’m sure it’s fine. I hope you enjoy it!
The flavor was excellent but it was very undercooked, even after I left it baking for 1:50, along with the 2 30 min cooldown times (at 5,000 feet elevation if that matters). Is there another way to check for doneness? Temperature reading?
Hummm, I’m not really familiar with high altitude baking, I’m sorry.
Fantastic cheesecake! Just the right amount of lemon. I swirled the blueberry sauce into the cheesecake before cooking, and omitted the blueberries called for in the batter. It turned out great. Thanks for the awesome recipe.
Wonderful! I’m so glad you enjoyed!
Can this be made the day before and still be just as good? Or are the parts of this recipe that is best to left till the day of?
What is the best way to store overnight?
Definitely. I’d recommend making the cheesecake and putting that in the fridge overnight, then making the topping and refrigerating that separately. Then add the toppings to the cheesecake the next day.