I recently baked this Lemon Blueberry Cheesecake, and the moment it came out of the oven, my kitchen was filled with a sweet, citrusy aroma that made it impossible to wait. The buttery graham cracker crust provides a crunchy base, while the creamy lemon cheesecake filling melts in your mouth.
Fresh blueberries folded into the batter add bursts of natural sweetness, and a glossy blueberry topping with whipped cream makes it feel truly special.
Key Ingredients for a Perfect Cheesecake
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
Step-by-Step Lemon Blueberry Cheesecake
-Preheat oven to 325°F. Prepare a 9-inch springform pan with parchment and grease. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake 10 minutes. Wrap pan in foil for water bath.
-Reduce oven to 300°F. Beat cream cheese, sugar, and flour on low until smooth. Add sour cream, lemon juice, and zest. Mix gently.
-Add eggs one at a time, then egg yolks. Fold in blueberries and pour into crust.
-Place pan in larger pan with warm water halfway up the sides. Bake 1 hour 15 minutes. Let cool in oven with door closed 30 minutes, then crack door and cool 30 more minutes. Chill completely.
-For topping, heat sugar, cornstarch, and water, then add blueberries and cook until juicy. Chill. Whip cream with powdered sugar and vanilla until stiff peaks form. Remove cheesecake from pan, pipe whipped cream, top with blueberry sauce and lemon slices, and refrigerate until serving.
Ingredients Table
| Component | Ingredients |
|---|---|
| Crust | 2 1/4 cups graham cracker crumbs, 10 tbsp melted salted butter, 3 tbsp sugar |
| Filling | 24 oz cream cheese, 1 cup sugar, 3 tbsp flour, 3/4 cup sour cream, 6 tbsp lemon juice, 2 tbsp lemon zest, 3 eggs, 2 egg yolks, 1 1/2 cups blueberries |
| Topping | 1/4 cup sugar, 1 tbsp cornstarch, 2 tsp water, 2 cups blueberries |
| Whipped Cream | 1 cup cold heavy whipping cream, 1/2 cup powdered sugar, 1 tsp vanilla extract, lemon slices (optional) |
Conclusion
Making this Lemon Blueberry Cheesecake is incredibly rewarding. The creamy, tangy filling with juicy blueberries is light yet indulgent. It’s a dessert that’s perfect for sharing or enjoying as a special treat at home.