This rich and delicious lemon blueberry cheesecake is a showstopping dessert that will impress everyone! It brings a big, bright flavor with zingy lemons and sweet blueberries, with a thick buttery graham cracker crust and luscious whipped cream on top.
Lemon cheesecake with blueberries is a fantastic dessert that will really show off your baking skills.
If you’re new to the world of cheesecake baking, you might be noticing that this blueberry lemon cheesecake recipe is a bit long. You’re right – there are quite a few steps to this recipe, but they are all totally worth it!
Putting in a little bit of extra effort will make your dessert even more special, and everyone will know that you went above and beyond to make them this perfect cheesecake.
Maybe you’re looking for a delicious blueberry cheesecake dessert that’s even easier to make? Try my blueberry cheesecake bars instead!
I know you will love my easy lemon blueberry cookies as well.
Fresh Blueberry and Lemon Cheesecake
- Beautiful and Impressive – Everyone understands the labor of love that goes into baking the perfect cheesecake, so they will be so grateful and impressed when you serve them this gorgeous lemon cheesecake with homemade blueberry sauce.
- Bright Summery Flavors – Blueberries and lemons pair so well together, and they give any dessert a sweet, tangy flavor that tastes just like a warm sunny day! I love to make this recipe in the springtime, just as the weather is getting warmer. Try it for Easter or Mother’s Day brunch.
- Easy to Follow Step-by-Step Recipe – Making cheesecake from scratch is not the easiest thing, but it is totally doable, even if you’ve never made a homemade cheesecake before! I’m making sure of that, by giving you all of my best tips and tricks, PLUS lots of photos to guide you.
Key Ingredients for Lemon Blueberry Cheesecake
Here’s everything you need, plus some details on the most important ingredients:
- For the Graham Cracker Crust: For this thick and buttery crust, mix crushed graham crackers, melted butter, and granulated sugar together.
- Cream Cheese: Make sure you buy cream cheese in block form, not the whipped spread that comes in a tub. You’ll need four 8-ounce blocks. Full-fat cream cheese is the best choice when making cheesecake, but Neufchâtel cheese can also be used.
- Sour Cream and Heavy Cream: A small amount of each is mixed in with the cream cheese to make the filling extra smooth.
- Eggs: Eggs act as a binder in cheesecake recipes. Let your eggs come to room temperature before mixing them in.
- Lemon: For that big, bright lemony flavor, use freshly squeezed lemon juice and grated lemon zest. The outer yellow part of the lemon has the most lemon oil and is key to making your cheesecake delicious. Use extra lemons to decorate your dessert before serving.
- Blueberries: We’ll stir some blueberries right into the cheesecake batter, then take the rest of them and turn them into a sweet and syrupy blueberry topping. Fresh, sweet blueberries are ideal.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Lemon Blueberry Cheesecake
Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) springform pan with parchment paper or grease it with softened butter.
- Crush the Graham Crackers: Crush the graham crackers in a food processor until they resemble coarse sand. I find that this is the fastest way to do it, but you can crush them by hand if you prefer.
- Combine to Make the Crust: Add the crumbs to a bowl with melted butter and sugar. Stir the mixture and let the graham cracker crumbs absorb the butter for a few minutes.
- Bake the Crust: Press the mixture into the bottom and sides of a prepared springform pan. Flatten the bottom using the bottom of a flat measuring cup. Bake for eight minutes, then set aside to cool while you make the cheesecake filling. Lower the oven temperature to 325°F (160°C). Wrap the springform pan with two large pieces of foil, covering the seams to protect it.
- Beat the Cream Cheese: To make the filling, start by beating the cream cheese and sugar at high speed until it is creamy in an electric mixer. Add eggs one at a time, mixing between each addition until just incorporated.
- Finish the Filling: Add sugar, flour, lemon zest, sour cream, heavy cream, vanilla, and salt, and mix until smooth, being careful not to overmix.
- Fold in the Blueberries
- Create a Water Bath: Carefully pour the batter into the pre-baked crust and prepare a water bath by placing a roasting pan in the oven and placing the cheesecake pan in the middle of it. Pour boiling water around the cheesecake until it is one inch deep.
- Bake: Bake for 60-70 minutes. Tent with foil if the top starts to brown too much. Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour. Then, cool completely at room temperature and chill in the fridge for at least 6 hours or overnight.
- Make the Blueberry Topping: Add the blueberries, sugar, lemon juice, and cornstarch to a medium saucepan over medium heat.
- Cook: Cook, stirring frequently, until the blueberries have mostly split and the sauce has thickened. Remove from the heat and allow to cool before spreading over the cheesecake.
- Assemble: Top the chilled cheesecake with the blueberry sauce and some homemade whipped cream and lemon slices if desired.
Tip!
Don’t forget to leave enough time for your cheesecake to chill for several hours. It’s best to make this recipe the day before you plan to serve it.
Recipe Tips
- Use room-temperature ingredients. Before mixing the ingredients for a creamy lemon blueberry cheesecake, they must all be at room temperature. Otherwise, the filling can be lumpy or uneven.
- Two different oven settings. Remember to change the temperature of the oven after baking the crust. We’re using a lower heat for baking the cheesecake than we are for the crust.
- Water Bath: I like to use a large roasting pan to create a water bath directly around my cheesecake, but any pan will do! Simply fill a deep cake pan or casserole dish with boiling water and place it on the oven rack underneath your cheesecake. It works just as well to create the humidity that the cheesecake needs.
Storing Tips
Homemade cheesecake can be stored in the refrigerator in an airtight container for up to 5 days. If you’re making the cheesecake ahead of time, wait to add the whipped cream and any fresh lemon slices until just before serving.
Cheesecake can also be frozen. I suggest freezing individual slices wrapped well with plastic wrap. These can be stored in the freezer for up to 2 months. Just thaw and enjoy!
Recipe FAQs
How do I fix a cracked cheesecake?
Cracks in your lemon cheesecake can happen and are generally due to the oven not being humid enough, or the cheesecake cooling too quickly. The good news is that those cracks will be completely hidden by the yummy blueberry topping in this recipe!
Do I have to use a water bath?
Yes, baking this cheesecake with a water bath is the best way to ensure that it bakes evenly and without cracking. A dry oven is the enemy of a good cheesecake, so be sure to follow the instructions to create a steamy situation in your oven.
Can I use other berries?
This lemon cheesecake is amazing with or without the added blueberry topping and inclusions. If you have raspberries or strawberries, those will also make a delicious cheesecake topping.
More Cheesecake Recipes
All Desserts →
Lemon Blueberry Cheesecake will be the most amazing dessert for all of your spring and summer occasions. Save this recipe by Pinning it, or share it with your friends who love to bake!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lemon Blueberry Cheesecake
Equipment
- 9 inch springform pan
- Electric Hand mixer or Stand mixer
- Roasting pan for the water bath
Ingredients
For the Crust:
- 18 full sheets (270 g) graham crackers 9.5 ounces – (Use Digestive biscuits in the UK)
- 6 tablespoons (84 g) unsalted butter
- 3 tablespoons (37 g) granulated sugar
For the Cheesecake:
- 32 ounces (900 g) full fat cream cheese softened to room temperature
- 1 ¼ cups (250 g) granulated sugar
- 3 tablespoons (22 g) all purpose flour
- 1 tablespoon (15 ml) lemon zest
- 4 large eggs at room temperature
- ⅓ cup (80 ml) fresh lemon juice
- ¼ cup (60 g) sour cream
- ¼ cup (60 ml) heavy cream (double cream in the UK)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (190 g) fresh blueberries
For the Topping:
- 12 ounces (340 g) fresh blueberries
- ⅓ cup (80 ml) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- 1 tablespoon cornstarch (cornflour in the UK)
- homemade whipped cream optional
- lemon slices for garnish optional
Instructions
For The Crust:
- Adjust the oven rack to the lower-middle position. Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
- Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
- Crush the graham crackers in a food processor, then combine them in a bowl with melted butter and sugar. Stir the mixture and let the graham cracker crumbs absorb the butter.
- Press the crumb mixture into the bottom and sides of the prepared springform pan. Flatten the bottom using a measuring cup. Bake for 8 minutes, then set aside.
- Lower the oven temperature to 325°F (160°C) or 275°F (140°C) for a fan oven. Wrap the springform pan with two large pieces of foil, covering the seams to protect it.
For The Cheesecake Filling:
- In a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until creamy. Add eggs one at a time, mixing between each addition until just incorporated.
- Add sugar, flour, lemon zest, sour cream, heavy cream, vanilla, and salt, and mix until smooth, being careful not to overmix.
- Fold in the blueberries and pour the cheesecake mixture into the prepared crust.
- Prepare a water bath by placing a roasting pan in the oven and placing the cheesecake pan in the middle of it. Pour boiling water around the cheesecake until 1 inch deep.
- Bake for 60-70 minutes. Tent with foil if the top browns too much.
- Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour. Then, cool completely at room temperature. Lastly, chill in the fridge for at least 6 hours or overnight.
For The Blueberry Topping:
- Prepare the lemon blueberry topping by adding the blueberries, sugar, lemon juice, and cornstarch to a medium saucepan over medium heat.
- Cook, stirring frequently, until the blueberries have mostly split and the sauce has thickened. Remove from the heat and allow to cool before spreading over the cheesecake.
- Top the chilled cheesecake with the blueberry sauce. Decorate with homemade whipped cream and lemon slices if desired.
Notes:
- Use room temperature ingredients. For a creamy lemon blueberry cheesecake, all of the ingredients must be at room temperature before mixing them. If they aren’t, you can end up with lumps in the filling or an uneven mixture.
- Two different oven settings. Remember to change the temperature of the oven after baking the crust. We’re using a lower heat for baking the cheesecake than we are for the crust.
- Water bath. I like to use a large roasting pan to create a water bath directly around my cheesecake, but any pan will do! Simply fill a deep cake pan or casserole dish with boiling water and place it on the oven rack underneath your cheesecake. It works just as well to create the humidity that the cheesecake needs.
- Storing: Keep cheesecake in the refrigerator in an airtight container for up to 5 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!