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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 only have an 8″ springform pan. Will I need to make any adjustments in cooking time?
You may need to add five or 10 minutes to the baking time but otherwise it should be fine.
Could I make this recipe using blackberries instead of blueberries? I really want to make this, but my husband doesn’t like blueberries.
Yes, that would be fine. Because of their size, you just might want to cut them a little smaller.
What size is spring pan are you using?
I am making this recipe for a friend at work for her birthday. One of the co-workers is gluten free. What can I substitute for the flour in the filling?
You can use gluten-free flour or use cornstarch but use has half the amount. You may want to check on the graham crackers too. I’m not sure if those are gluten-free.
I have never made a cheesecake in my life, but this looked so delicious I had to try. It was as good as I suspected. I did make a few modifications because, well , it’s just how I am. I added lemon juice and zest to the topping and a little zest to the whipped cream. I also made candied lemons instead of just lemon slices for the top. WOW is an understatement . Thank you for sharing this!!!!!!!
Wonderful! I’m so glad you enjoyed it!
I got so many compliments on this cheesecake! One of the best ones I’ve made. The lemon blueberry combo is hard to beat. I followed all the instructions- I did have to bake mine a few minutes longer. Next time I make it I will make more of the topping – we ran out.
So glad it was a hit!
Hi, I’m going to try to bake your lemon/blueberry cheese cake. Have you ever used frozen blueberries for the top? Looking forward to giving this a go!
thank you
sheri from krestova, BC
I haven’t used frozen blueberries, but I’m sure it’d be fine. Just thaw them and remove the excess water first. I hope you enjoy it!
Having never made a cheesecake, or even baked much at all, prior to trying this, I’ve made it twice now. It looks stunning and tastes better than any other I’ve ever tried. The process you use for baking the cheesecake (water bath, turning oven off, etc) makes all the difference. I even took your base recipe and made a strawberry and white chocolate cheesecake for my brother’s birthday a few months ago which everyone also loved. The only thing I did differently this last time around was double up the crust ingredients as it didn’t seem to go up high enough when I stuck to the recipe. I actually ran out of graham crackers 3/4 of the way through and subbed in crushed Cinnamon Toast Crunch just because I wondered how it would turn out (sorry I don’t usually sub ingredients). Wish there was a way to share the photo of the final product, but this recipe comes out pristine if you stick to the easy to follow directions
Wonderful! So glad you enjoyed it!
Mine came out soft in the middle, almost like a mousse! What did I do wrong?
It sounds a little under baked. Here’s a post on how to tell when your cheesecake is done baking.
Made this cheesecake using a generator back-up during a snow storm (of course for Christmas) and turned out perfect! Next time I think I will add a bit more lemon zest to the cheesecake, and I did add lemon juice and vanilla to the blueberry topping. I made the filling in my 14 c food processor and added the eggs last and pulsed until just combined. All ingredients were room temp, which does make a HUGE difference. And I tapped the cheesecake on the counter several times before putting it in the oven to get rid of any air bubbles. No crack!! Cheesecake was so smooth and creamy! Everyone loved it!
Blue Ribbon and Best of class Ribbon with this cheesecake!
Awesome! So glad it was a hit!
Love the recipe and esp the Bible verse. One of my favourites!😁
So glad to hear that! Thank you!
I made this recipe yesterday for a dinner party I’m hosting tonight and can’t wait to try it! It’s my first time making cheesecake and the recipe was easy to follow and the crust and filling taste delicious.
However, I had difficulty with the water bath – I followed your instructions for the water bath wrapping but unfortunately some water still managed to leak in, which I noticed when I unwrapped the bath.
3 questions:
1) Will this bit of water affect the taste or texture?
2) For future, is there a way to bake it without the water bath?
3) I don’t have a pan large enough to fit the springform pan in so I used my iron cast – is that ok?
Water baths can definitely be tricky. A little bit of water getting into the pan usually doesn’t affect it too much. The crust may be a little softer, but that’s usually fine. You could try baking it without a water bath, but often that means that a cheesecake will brown more around the edges, could fall in the center as it cools and is more likely to crack. I haven’t specifically tested this one without a water bath to say that would happen for sure, but it certainly could. If the cast-iron pan is large enough, I don’t know why that would be a problem. People often use casserole dishes and things like that too.
I just got into baking and had to try this recipe, I won’t lie it was a little intimidating at first but I’ve made three of them now and have gotten rave reviews each time. I’m looking forward to working my way through more of your recipes. I did have a question, some of my family members are diabetic, how would I incorporate something like Splenda instead of sugar? Would it be an even cup for cup ratio?
Try an oven bag next time! Works great!
By the way, they sell silicone wraps for cheesecake pans that protect the entire bottom from getting wet. I’d check Amazon. They aren’t expensive and I’ve never had to wrap it with anything else. This is the one I have and it even has a water line! https://easybathcheesecakewrap.com/
Hope that helps!
Barru
Made this yesterday for my grandsons 22 birthday on today the 4 of July. We were all very impressed with the recipe (me) and the way it turned out. (My family). So creamy, tart and good. I used Meyer Lemons and they gave it a great boost of lemony goodness! Thanks
I’m so glad you enjoyed it!
Can I make the cheesecake and topping on Monday and then put it all together on Weds evening to serve it on Thursday? Keeping the topping off until Weds evening of course.
Yes, you can. Just cover the cheesecake well so it doesn’t dry out.
Hands down, the best cheesecake on earth. Perfect for a summertime dinner party. My guests went wild for this cake and everyone wanted the recipe.
How do i convert the recipe for a 9in spring form pan but, the cheesecakes its self is taller? Im thinking 32oz-40z of cream cheese. And what would be the adjusted cooking time?
I think it would be hard to make it much taller without it overflowing the pan. You can add more cream cheese, but if you don’t also increase the other ingredients, it will change the flavor profile. Having not made those changes myself, it’s hard to say how much longer it would bake.