Introduction

This Lemon Blueberry Cheesecake is a perfect balance of tangy lemon and sweet blueberries, set in a buttery graham cracker crust. Its creamy texture and vibrant fruit topping make it an irresistible dessert for any occasion.

Lemon Blueberry Cheesecake Recipe - Recipe Image

Ingredients

2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
32 ounces cream cheese (room temperature, four 8-ounce blocks)
1 ½ cups granulated sugar
4 large eggs (room temperature)
½ cup sour cream (room temperature)
¼ cup heavy cream (room temperature)
2 tablespoons fresh lemon juice
1 ½ teaspoons fresh lemon zest
1 ½ teaspoons vanilla extract
1 ½ cups fresh blueberries
2 tablespoons all-purpose flour
3 cups fresh blueberries (for sauce)
⅓ cup granulated sugar (for sauce)
⅓ cup water (to cook the blueberries for sauce)
2 tablespoons water (to mix with cornstarch for slurry)
2 tablespoons fresh lemon juice (for sauce)
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract (for sauce)

Instructions

Step 1: Preheat oven to 375°F. Prepare a springform pan by wrapping two large pieces of heavy-duty aluminum foil around it to prevent moisture from seeping in during baking. Lightly spray the pan with baker’s spray and set aside.
Step 2: In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until the crumbs are fully coated and resemble moist sand. Press the mixture firmly into the bottom and three-quarters up the sides of the springform pan using a flat-bottomed cup for an even crust.
Step 3: Bake the crust for 10 minutes. Remove and let cool on the counter while preparing the filling. Lower oven temperature to 325°F and start boiling 6 cups of water for a water bath.
Step 4: In a stand mixer fitted with a paddle attachment, beat cream cheese and 1 ½ cups sugar on medium-low for 2–3 minutes until smooth. Scrape the sides of the bowl to ensure even mixing.
Step 5: With the mixer on low, add eggs one at a time, mixing well after each. Scrape down the bowl as needed for an even batter.
Step 6: Add sour cream, heavy cream, 2 tablespoons lemon juice, lemon zest, and 1 ½ teaspoons vanilla extract. Mix on low until the batter is thick and smooth. Finish by hand stirring to ensure uniform consistency.
Step 7: Toss 1 ½ cups blueberries with 2 tablespoons flour in a small bowl, then gently fold into the cheesecake batter, careful not to break the berries.
Step 8: Pour the filling into the cooled crust, spreading evenly. Place the springform pan into a large roasting pan on the center oven rack.
Step 9: Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan (4-6 cups). Avoid splashing water into the cheesecake batter.
Step 10: Bake for 1 hour and 20–30 minutes until the edges are lightly golden and the center is just slightly jiggly when moved.
Step 11: Turn off the oven and crack open the door about 1 inch. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and finish cooking the center.
Step 12: Remove the pan from the oven and unwrap the foil. Let the cheesecake cool on the counter for an additional hour. Then carefully unlatch and remove the springform pan sides.
Step 13: Refrigerate the cheesecake for at least 8 hours or preferably overnight to fully set before adding the sauce.
Step 14: To make the blueberry sauce, combine 3 cups blueberries, ⅓ cup sugar, ⅓ cup water, and 2 tablespoons lemon juice in a medium saucepan over medium heat.
Step 15: Simmer gently until sugar dissolves and blueberries soften, stirring gently to keep berries intact.
Step 16: Whisk 2 tablespoons water with cornstarch in a small bowl until smooth, then stir this slurry into the simmering blueberries. Cook for 30 seconds to 1 minute until thickened. Remove from heat and stir in 1 teaspoon vanilla extract.
Step 17: Transfer the sauce to a bowl, cover with plastic wrap to prevent skin formation, and allow to cool. Refrigerate until ready to serve.
Step 18: When ready to serve, spoon the blueberry sauce over the center of the cheesecake, leaving a half to one-inch border around the edges to prevent dripping.

Tips & Variations

Use room temperature ingredients to ensure a smooth, creamy cheesecake batter free of lumps.
Coating blueberries with flour helps prevent them from sinking to the bottom during baking.
For a more intense lemon flavor, add additional lemon zest or a splash of lemon extract.
Replace graham cracker crust with a nutty almond crust for a different texture.
To make this gluten-free, use gluten-free graham crackers and a suitable flour substitute for coating blueberries.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep the blueberry sauce in a separate airtight container refrigerated for up to one week. To reheat, serve chilled or let sit at room temperature for 15 minutes before serving; reheating in the microwave is not recommended as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but be sure to thaw and drain them well before using to avoid excess moisture in the batter and sauce.

Why do you use a water bath for baking the cheesecake?

The water bath ensures gentle, even heat during baking, preventing cracks and resulting in a smooth, creamy texture.

Lemon Blueberry Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 281 reviews

This Lemon Blueberry Cheesecake features a buttery graham cracker crust, a smooth lemon-infused cream cheese filling loaded with fresh blueberries, and a luscious homemade blueberry sauce topping. Baked in a water bath for a perfectly creamy texture, the cheesecake is chilled overnight to ensure it sets beautifully. It’s a refreshing and elegant dessert ideal for gatherings or special occasions.

Author: Lila
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 10 hours 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling

32 ounces cream cheese, room temperature (four 8-ounce blocks)
1 ½ cups granulated sugar
4 large eggs, room temperature
½ cup sour cream, room temperature
¼ cup heavy cream, room temperature
2 tablespoons fresh lemon juice
1 ½ teaspoons fresh lemon zest
1 ½ teaspoons vanilla extract
1 ½ cups fresh blueberries
2 tablespoons all-purpose flour

Blueberry Sauce

3 cups fresh blueberries
⅓ cup granulated sugar
⅓ cup water (to cook the blueberries)
2 tablespoons water (to mix with cornstarch to create slurry)
2 tablespoons fresh lemon juice
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract

Instructions

Make the Crust: Preheat the oven to 375°F and prepare a springform pan by wrapping it tightly in heavy-duty aluminum foil to prevent water from seeping in during the water bath. Lightly spray the pan with baking spray. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the crumbs are fully coated and the mixture feels like moist sand. Press this mixture firmly into the bottom and ¾ up the sides of the springform pan, using a flat-bottomed cup for an even thickness. Bake the crust for 10 minutes and let it cool on the counter.
Prepare for Water Bath: Reduce oven temperature to 325°F and bring 6 cups of water to a boil for the water bath.
Make the Cheesecake Filling: In a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on medium-low speed for 2-3 minutes until smooth. Scrape down the sides of the bowl and paddle. On low speed, add eggs one at a time, fully incorporating each before adding the next, scraping as necessary for even mixing.
Add Remaining Filling Ingredients: Mix in sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract on low speed until the batter is thick and smooth. Remove bowl and paddle, scrape down for even mixing, and hand stir lightly.
Coat Blueberries and Fold In: Toss blueberries with flour in a small bowl to coat. Gently fold the flour-coated blueberries into the lemon cheesecake batter carefully to avoid breaking the berries.
Pour Filling and Bake: Pour the cheesecake batter into the cooled crust and spread evenly. Place the springform pan inside a large roasting pan on the oven’s center rack. Carefully pour the boiling water into the roasting pan to reach about 1 inch up the side of the springform pan. Bake for 1 hour and 20-30 minutes until the center is just barely jiggly and the edges have a slight golden hue.
Cool in Oven: Turn off the oven and crack the door open about 1 inch, allowing the cheesecake to cool undisturbed for 1 hour to finish cooking gently and prevent cracking.
Cool on Counter and Refrigerate: Remove the springform pan from the water bath and foil, then cool on the counter for an additional hour. Remove the springform ring. Refrigerate for at least 8 hours, preferably overnight, to fully set.
Make Blueberry Sauce: While cheesecake bakes, combine blueberries, sugar, ⅓ cup water, and lemon juice in a medium saucepan over medium heat. Bring to a simmer, stirring gently to dissolve sugar and soften berries without breaking them.
Prepare Cornstarch Slurry and Thicken Sauce: Whisk cornstarch with 2 tablespoons water in a small bowl until smooth. Stir the slurry into the simmering blueberry mixture and cook for 30 seconds to 1 minute until thickened. Remove from heat and stir in vanilla extract. Cover with plastic wrap to prevent skin and let cool, then refrigerate until serving.
Serve: When ready to serve, spoon blueberry sauce onto the center of the cheesecake, leaving a ½-1 inch border around the edge to keep sauce from dripping down the sides. Enjoy your perfectly creamy lemon blueberry cheesecake!

Notes

Using room temperature ingredients ensures a smooth, lump-free cheesecake batter.
Wrapping the springform pan with heavy-duty foil prevents water from leaking into the crust during the water bath baking.
The water bath helps the cheesecake bake evenly and develop a creamy texture without cracking.
Gently folding in the flour-coated blueberries prevents them from sinking or bleeding into the batter too much.
Cooling the cheesecake slowly in the oven reduces the likelihood of cracks on the surface.
Chilling the cheesecake overnight results in a firm, sliceable texture.
The cornstarch slurry thickens the blueberry sauce perfectly without making it gummy.
Be careful not to overcook the blueberry sauce to maintain whole berries and a fresh, vibrant flavor.

Keywords: lemon blueberry cheesecake, cheesecake recipe, blueberry sauce, graham cracker crust, baked cheesecake, lemon dessert