Description
This luscious Lemon Blueberry Cheesecake features a buttery graham cracker crust, a creamy lemon-infused cream cheese filling dotted with fresh blueberries, and a vibrant blueberry topping. Finished with homemade whipped cream and optional lemon slices, it’s the perfect refreshing dessert for any occasion.
Ingredients
Scale
Crust
- 2 1/4 cups graham cracker crumbs (302g)
- 10 tbsp salted butter, melted (140g)
- 3 tbsp sugar (39g)
Lemon Blueberry Filling
- 24 ounces cream cheese, room temperature (678g)
- 1 cup sugar (207g)
- 3 tbsp all purpose flour (24g)
- 3/4 cup sour cream (173g)
- 6 tbsp lemon juice (90ml)
- 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 sugar (52g)
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups blueberries (277g)
Whipped Cream
- 1 cup heavy whipping cream, cold (240ml)
- 1/2 cup powdered sugar (58g)
- 1 tsp vanilla extract
- Lemon slices, for decorating (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press the mixture firmly into the bottom and up the sides of the pan. Bake the crust for 10 minutes then set aside to cool. Cover the outside of the pan with aluminum foil to protect from water bath moisture and set aside.
- Make the cheesecake filling: Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined to prevent air bubbles that cause cracks. Scrape down the bowl sides. Add the sour cream, lemon juice, and lemon zest and mix on low until blended. Incorporate the eggs one at a time slowly, mixing after each addition, then add the egg yolks and mix until combined. Scrape the bowl again. Gently fold in the blueberries to avoid breaking them.
- Bake the cheesecake: Pour the filling evenly into the cooled crust. Place the springform pan inside a larger pan and fill the outer pan with warm water halfway up the sides to create a water bath, ensuring water doesn’t reach above the foil on the springform pan. Bake for 1 hour 15 minutes until the center is set but still jiggly. Turn off the oven, leave the door closed for 30 minutes to allow gradual cooling, then crack the oven door open for another 30 minutes for gentle cooling. Remove the cheesecake from the oven and water bath, then refrigerate until completely chilled.
- Prepare the blueberry topping: While the cheesecake cools, combine sugar, cornstarch, and water in a medium saucepan over medium heat stirring to combine. Heat until sugar dissolves and mixture is wet. Add blueberries and stir to coat. Cook until the berries soften and juice thickens slightly. Remove from heat and cool in the refrigerator.
- Make whipped cream and assemble: In a large bowl, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Remove the cheesecake from the springform pan and place on a serving plate. Pipe whipped cream swirls around the edge, spread the blueberry topping on top, and garnish with lemon slices if desired. Refrigerate until serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter.
- Use low mixing speed to minimize air bubbles and prevent cracking.
- The water bath helps bake the cheesecake evenly and prevents cracking.
- Slow cooling inside the oven reduces the chance of cracks forming.
- For best flavor and texture, chill cheesecake overnight before serving.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
- Use fresh blueberries for best topping results; frozen can make topping watery.
- Optional lemon slices add a fresh decorative touch but avoid thick slices that overpower the cheesecake.
