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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 am not able to wet bake the Cheesecake. Do not have a pan big enough. Do you have cooking directions if I have to bake it?
I don’t have alternate instructions. But you will want to bake it for probably 15 to 20 minutes less time. And then while it’s cooling just keep an eye on it so that it doesn’t end up over baked.
I made this cheesecake without the blueberry topping or whipped cream and it was DELICIOUS! I changed the crust to butter cookies and kept the butter and sugar the same for the crust. The crust I used did not distract from the cheesecake at all.
I’m so glad you enjoyed it!
Hi Lindsay!
Do you know what the bake time would be for a 6in spring form? i only have 16oz cream cheese so I’m doing 2/3 of the amount of batter. thank you!
I don’t, I’m sorry. I haven’t made a cheesecake that size before.
Hi Lindsay! Was looking to make a lemony cheesecake for my birthday and came across your fabulous recipe–decided to make this for my birthday coming up! Could I substitute gingersnaps instead of graham crackers? (I quite like the zing of ginger in desserts!)
Definitely! I hope you enjoy it!
I just made this and despite not having enough blueberries it was still DIVINE. I never had any particularly strong feelings for how expensive berries are on my side of the globe, but when I made this and realized I needed more in that cheesecake, I was kind of upset I didn’t just shell out the money lol. I also just topped it with canned blueberry topping and it was still great! Thanks for the recipe! 🙂
I’m so glad you were still able to enjoy it!
Hi Lindsay! Could I make this as just a lemon cheesecake without putting in the blueberries? This lemon “base” looks a little different than the other lemon cheesecake recipes you have. I’m wondering how big the lemon flavor would be and if it would good as just a lemon cheesecake. Thanks! and you rock!
Yes, I think it would work great as a lemon cheesecake! It actually has a really great lemon flavor. You could also make my lemon curd to add to the top or serve with it, if you wanted even more lemon flavor.
Yes! I want to add the lemon curd to the top. I see a couple different cheesecakes with the lemon curd, but the ingredient amounts are different. Can you help me? Can I just double the amounts in your lemon curd recipe? It looks like the number of eggs yolks aren’t doubled if i see it correctly. Sorry to be a pain! 🙂 THANKS again!
We could do it either way. The lemon curd on the lemon cheesecake is a little softer and my lemon curd recipe in a little bit thicker, if I remember correctly. You could also look at my lemon meringue cheesecake. That has a good lemon topping on it. None of them would be a bad option.
This is without a doubt the prettiest dessert I’ve ever made. It tasted great, too. This recipe is the first I’ve tried from your website but will not be the last! Thanks!
I’m so glad to hear you enjoyed it!
Just made this for Thanksgiving and let me say…wow. This was a hit, no cracks, wonderfully smooth and super tasty! I usually have a slice or two left when I bake a cheesecake but this was gone.
The only negative is I now have people asking me to bake this for their upcoming holiday parties hahaha.
LOL! I’m glad it was such a hit!
This is exactly what I was looking for! How far ahead can i make this? Im planning to make this Thursday or Friday for Saturday. And do you think i can substitute Limoncello for the lemon juice? Can’t wait to make it, thanks!
Cheesecakes do really well being made ahead. You could definitely make it Friday and even Thursday should be fine. And yes, I would think the limoncello would be fine as a substitute.
i hope the link for the instruction for water bath will be fix so i can see it, its error 404 with message “The site you were looking for couldn’t be found.”. but i love it without water bath. but i also like to try it with water bath, cheers! thanks for the recipe.. keep it up and god bless to you and your family.
It should be fixed now. Thank you for letting me know of the issue!
Hi. I’m not into cooking nor baking but I made a trial one this day. Though it’s not perfect (i had difficulty on placing the crust onto the sides), but the outcome was so good especially for someone like me who’s struggling to learn. Thank you very much for sharing your recipe and may you continue to inspire people who are very eager to learn how to cook and bake.
So I live in a large city overseas and all I have is a large toaster oven. Any tips of how to adjust accordingly?
I’m sorry, I’ve never used a toaster oven to bake. I wish I could be more help.
My wife absolutely loved this cheesecake!! I followed your water bath method exactly as you described and my cheesecake was beautiful when done – absolutely no cracks! I didn’t even want to cut into it, haha! But of course we HAD to know what this gorgeous cheesecake tasted like! It was not as firm as I would have liked, instead the center of the cake was soft and creamy. My wife loved it. I wonder to myself if I should have given it 15 more minutes in the oven to make it 1h 30m. The lemon and blueberry flavors came through beautifully. Other than wondering how to firm it up to get cleaner slices, I’d say it was near perfect! Thank you for the amazing recipe!
I’m so glad you enjoyed it! You could definitely add a little more time next time you bake it to firm it up a little more. There can certainly be variation between ovens so that could be the difference.
My boyfriend has a real thing for lemon. I want to make this without the crust so I can put the cheesecake layer in between two lemon cakes. Then a thin layer of frosting in-between them and one on top. What adjustments would I need to make for that to work since I will be baking it without a crust? I’m going to not only grease the pan but use parchment paper on the bottom.
Thank you in advance.
I would check out some of my other cheesecake cakes to see how I do those cheesecake layers. But typically I line the pan with aluminum foil so it doesn’t leak out of the springform pan. Otherwise it should be pretty much the same.
I’m making this for a friend, will it be ok for the blueberry topping to stay on the cheesecake for as long as the cake is in the fridge or should I skip it all together and just put the topping off to the side?
Yes, the topping would be fine on top. It’s not going to hurt it.
Cheesecake turned out absolutely beautiful! Followed the recipe exactly. No cracks, cooked through, and no browning! Will definitely make this again. Instructions were easy to follow!
Awesome! I’m so glad you enjoyed it!
Perfect lemon flavor, rich and sturdy but soft consistency, everything about this was excellent.
Awesome! I’m so glad to hear that! Thank you!
This cheesecake is LEGIT! I’ve made it twice and it’s flawless. Thx for the recipe!
Thank you! I’m so glad you enjoyed it!