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Lemon Blueberry Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. Prepare for Water Bath: Reduce oven temperature to 325°F and bring 6 cups of water to a boil for the water bath.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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