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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!
Not sure what I did wrong. It came out of the oven looking great. I chilled it for 5 hours in the refrigerator, but when I tried to move it off the bottom of the pan, it nearly fell apart and split in several places. The crust was very soggy and looked like it had been mixed with water. I did use the slow cooker bag and foil.
Still very tasty and had an excellent flavor. I will try this again and hope to get better results.
Thanks for the recipe
It sounds like the cheesecake may have been under baked. There can be variation between ovens, so you want to make sure the cheesecake is set around the edges and the inner few inches are a little jiggly prior to turning off the oven.
I tried yr recipe & the outcome is delicious. My whole family love it. Will try other recipes. Thanks
Hi Lindsay! This looks so good!
My husband is not a big fan of lemon though and was wondering if I can simply omit the lemon juice. What adjustments would you recommend if I do? Thank you!
You can leave it out. I might add an additional 1/4 cup of sour cream in it’s place.
Hi, I would like to bake this tmr.
Can I check the height of the springform mould? I would like to change to a sqaure mould. May I know what can I substitute with sourcream?
I believe mine is a 3 inch heigh pan. I would highly recommend the sour cream, but you could try heavy cream or greek yogurt instead.
Hi…. Can this recipe be halved using a loaf pan?
I’ve never baked a cheesecake in a loaf pan, so I’m really not able to advise.
Hiya, what type of sugar did you use?
Granulated sugar
This Lemon Blueberry Cheesecake is outstanding! So rich and lemony…my guests raved that it was the best cheesecake they have ever had! The only sad thing was we didn’t have any leftovers because it was devoured. Definitely a show stopper and crowd pleaser!
Awesome! I’m so glad you enjoyed it!
Turned out beautifully and the crust is absolutely wonderful, I think next time I will try reducing the sugar by half because it is pretty sweet haha but all around a darn good cheesecake. Thanks for the recipe!
Made this recipe and it came out AMAZING! it was a big hit with everyone I will definitely be making it again!
So glad you enjoyed it!
A-ma-zing! I made this for a birthday celebration and it received rave reviews. Bakery quality!’ ‘Where did you buy this?’ ‘So lemony!’ ‘Can you make this for my birthday too?’
Thanks for this winner of a recipe and the detailed instructions!!
Fantastic recipe! This was my first cheesecake to bake and it was a huge hit with our guestS and my husband, who doesn’t even like cheesecake! Thank you for this!
I don’t think this question has been asked, but would it be ok to sub Neufachetel cheese for cream cheese and greek yogurt for the sour cream? I’m making this on Saturday for a special Mother’s Day treat to myself!
I haven’t ever made a cheesecake with Neufachetel cheese. I supposed it’d be fine. And yes, greek yogurt is fine in place of sour cream.
Hi! Quick question- before your water bath you had wrapped the springform pan in plastic (?) Won’t that melt onto your pan?? 😱😱😱
No, it’s a slow cooker bag so it’s made to withstand the heat.
Hi Lindsay
Can I just omit lemon if I want a blueberry cheesecake?
Thanks in anticipation
This looks amazing! Would this recipe work if I substitute some of the cream cheese with Greek yogurt or would you not recommend it?
I wouldn’t replace cream cheese with yogurt. You could replace some of the sour cream with yogurt though.
This was so good!! I used gingersnaps instead of graham crackers for the crust because I love lemon and ginger together. Perfection! I didn’t even use whipped cream.
Awesome! So glad you enjoyed it!
Is it really 10 tablespoons of butter in the crust or is that a typo??
It’s correct.