Print

Lemon Blueberry Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 35 reviews

A luscious Lemon Blueberry Cheesecake featuring a crunchy graham cracker crust, creamy lemon-infused cheesecake filling, and a vibrant homemade blueberry sauce. This dessert is baked to perfection with a water bath to ensure a smooth, crack-free finish, offering a perfect balance of tangy lemon and sweet blueberries in every bite.

Ingredients

Graham Cracker Crust

  • 2 ⅔ cups graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup melted butter

Lemon Cheesecake Filling

  • 24 ounces cream cheese, room temperature
  • 1 ¼ cup sugar
  • 3 large eggs, room temperature, whisked
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Blueberry Sauce

  • 1 ¼ cup fresh blueberries, divided
  • ⅛ cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray, line the bottom with parchment paper, and lightly spray again to ensure the cake doesn’t stick.
  2. Make the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of the prepared springform pan. Bake in the oven for 12 minutes, then remove and let cool completely.
  3. Prepare the Lemon Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar on medium speed for 2 to 3 minutes until smooth and creamy. Gradually beat in the whisked eggs on low speed to avoid overmixing. Add the lemon zest, lemon juice, and vanilla extract, mixing until fully combined. Pour half of this filling over the cooled crust.
  4. Make the Blueberry Sauce: In a small saucepan over medium heat, combine 1 cup of fresh blueberries, sugar, cornstarch, water, and lemon juice. Stir constantly as the mixture heats. Once the blueberries begin to burst, add the remaining blueberries and continue simmering until the sauce thickens. Remove from heat and allow to cool slightly.
  5. Layer the Cheesecake: Spoon half of the blueberry sauce over the cheesecake filling in the pan. Use a toothpick to gently swirl the sauce into the filling for a marbled effect. Pour the remaining cheesecake filling over the blueberry layer, then top with the remaining blueberry sauce and swirl again.
  6. Prepare for Baking with a Water Bath: Wrap the bottom and sides of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the cheesecake in a shallow roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help prevent the cheesecake from cracking during baking.
  7. Bake the Cheesecake: Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until the center is almost set but still slightly jiggly. This will ensure a creamy texture once chilled.
  8. Cool and Chill: Carefully remove the roasting pan from the oven and let the water cool. Remove the springform pan and set the cheesecake on a wire rack to cool to room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to fully set the cheesecake.
  9. Serve: Remove the cheesecake from the springform pan and slice to serve. Enjoy the rich, tangy lemon flavor combined with sweet blueberry swirls in every slice.

Notes

  • Using room temperature cream cheese and eggs helps achieve a smoother cheesecake batter.
  • Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath.
  • The water bath ensures even baking and prevents cracks on the cheesecake surface.
  • Chilling the cheesecake overnight improves texture and flavor development.
  • If fresh blueberries are unavailable, frozen can be substituted for the sauce, but be sure to thaw and drain excess liquid.
  • For a more intense lemon flavor, you can add an extra teaspoon of lemon zest.

Find it online: https://flavorspath.com/lemon-blueberry-cheesecake-recipe/