This post may contain affiliate sales links. Please read my disclosure policy.
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
Print
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!
Great recipe, it was a hit. The video helped me immensely, you are such a helpful instructor.
So glad you enjoyed it!
This was by far the best cheesecake I’ve made. It was enjoyed by many! Can’t wait to try some of your other recipes!
Awesome! So glad to hear that!
I used this same crust recipe and process to make my Pumpkin Cheesecake. I have learned so much about making cheesecake by watching this video and reading your blog! This is the most beautiful cheesecake I’ve ever made. <3 My one issue is that the crust seemed to have too much butter. It looked wet when I made it, so I even added some more graham cracker crumbs. When I finally took it out of the oven and removed it from the silicone pan (used for the water bath), the silicone had a ton of butter in the bottom of it. Do you think the brand of graham cracker crumbs matter? This particular box did seem to be a little finer…a little less course…than others I've used.
I’m so glad you’ve found it helpful! It could possibly be the brand. Also be sure not to over work the crust. But if you’re finding the amount of butter to be an issue, you can definitely reduce it.
Can you use frozen blueberries instead of fresh? I have a ton of frozen blueberries I’d like use up. My granddaughter’s bday is Sunday and the whole family loves anything lemon and blueberry. Can’t wait to try.
Frozen blueberries are fine, I’d just thaw them and remove the excess water. I hope you enjoy it!
Preparing to make this cheesecake for my father in law’s birthday next week. What brand spring form pan do you recommend? Also its 3 whole eggs plus 2 additional yolks correct?
I would recommend this springform pan. And yes, 3 whole eggs and 2 additional yolks. I hope you enjoy it!
Hi there! If I wanted to make a 7” instead of 9”, how would you recommend i alter this recipe? Thanks!
Here is my guide to adjusting cheesecake sizes.
Thank you very much! Since the eggs are reduced from 5 to 2, do I add the 2 eggs one at a time while or do I need extra egg yolk?
So normally my cheesecakes (and the one the guide is based on) uses 4 whole eggs. This one is a little different. I’d recommend 1 egg and 2 yolks or 2 whole eggs. I personally like the way the extra yolk brings out the lemon flavor, but you could just use two whole eggs if you prefer.
Recipe was so easy to follow, especially with the video as a guide. This is so delicious and will be my new go-to recipe base for all cheesecake.
One question-you wrapped the springform pan in a plastic bag, then in foil prior to putting into the water bath. How does that plastic bag not melt in a hot oven? It seems impossible that it would not melt onto the pan.
I’m so glad you enjoyed it! It’s a slow cooker bag, which is made for high heat, so it doesn’t melt. I’ve recently started using a silicone pan though. You can ready/see more about it in my post about using a water bath.
So I think this is still going to be delicious, but nothing was mentioned about a water-bath wrapping until step 15 after it was already out of the oven. This is the first time I made a cheesecake, so I had no idea what that even was.
The water bath is mentioned in step 4 of the crust instructions and has a link for how to set one up and why they are important. It’s also mentioned in step 11 of the cheesecake, before it goes it the oven. The instructions are definitely there.
I need to know can this cheesecake be made into bars, and cook well if I use like an 8×10 oblong glass baking dish? This recipe looks Sooo good and my granddaughter’s birthday lunch is this Sunday, can’t wait to make this for her.
I would recommend a 9 x 13 inch pan. At that size, I would reduce the amount of eggs from 4 to 3.
This recipe was AMAZING!!!! Everyone loved it so much. I had to bake it much longer than 1 hour 15 mins so that it set but still jiggled, but it turned out wonderfully. Both taste and texture on point, doesn’t hurt that it looks beautiful as well 🙂 thank you!!
Awesome! I’m so glad it was a hit!
Can I omit the egg yolks?
My question would be why? It adds to the flavor of the cheesecake. You could replace it with an additional whole egg, but unless there’s a real need to, I wouldn’t.
Flavors are awesome but some how I did something wrong as the center was too soupy. Not sure if it didn’t bake long enough or I didn’t let it set long enough. I will try this again.
It sounds like it didn’t bake quite long enough. There can be variations between ovens. Here’s a post on how to tell when your cheesecake is done baking that may help.
Made this for mother’s day and she said her plates weren’t worthy enough for it. Thank you she loved it.
LOL! Glad she enjoyed it!
I made this for mother’s day this weekend and there was not a piece left it was so amazing!
Awesome! So glad it was a hit!
This recipe got RAVE reviews! It was the perfect texture — perfect flavor. Can’t wait to make it again. Someone even asked what bakery I bought it from!
Awesome! So glad to hear that!
Made it, haven’t tried it yet but the batter was delish! Does this cheesecake freeze well?
Yes, I’d expect it to freeze well.
My family loved this cheesecake! Next time I make it, I’m going to do bite size version. This will definitely be a new family favorite.
I’m so glad everyone enjoyed it!