Introduction

This Lemon Blueberry Cheesecake is a creamy, tangy dessert bursting with fresh citrus and juicy blueberries. With a buttery graham cracker crust and a luscious blueberry sauce topping, it’s perfect for any special occasion or a delightful treat anytime.

A slice of cheesecake with three clear layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly, golden-brown crust; the thick middle layer is creamy light beige cheesecake speckled with dark purple blueberries. On top, a glossy, deep purple blueberry sauce drips down the sides, with whole blueberries visible in the sauce. A swirl of white whipped cream tops the slice. Fresh blueberries and lemon slices decorate the plate nearby. Photo taken with an iphone --ar 4:5 --v 7

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)
2 tablespoons water (to mix with cornstarch)
2 tablespoons fresh lemon juice (for sauce)

1 ½ tablespoons cornstarch
1 teaspoon vanilla extract (for sauce)

Instructions

Step 1: Preheat the oven to 375°F. Prepare a springform pan by placing it in the center of two large pieces of heavy-duty aluminum foil. Wrap the foil tightly around the sides and base to prevent moisture from leaking during baking. Lightly spray the pan with baking spray and set aside.

Step 2: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Stir until the crumbs are fully coated and resemble moist sand. Press the mixture evenly into the bottom and about three-quarters up the sides of the pan using a flat-bottomed cup for a uniform crust.
Step 3: Bake the crust for 10 minutes, then remove and allow to cool while preparing the filling. Lower oven temperature to 325°F and bring 6 cups of water to a boil for the water bath.
Step 4: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and 1 ½ cups sugar on medium-low speed until smooth, about 2-3 minutes. Scrape down the sides as needed.

Step 5: With the mixer on low, add eggs one at a time, mixing well after each addition. Scrape the bowl and paddle to maintain an even texture.
Step 6: Add sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract. Mix on low speed until the batter is thick and smooth. Remove the bowl and gently hand stir to ensure even mixing.
Step 7: Toss 1 ½ cups blueberries with flour to coat them lightly. Fold the blueberries gently into the cheesecake batter, careful not to break them.

Step 8: Pour the cheesecake batter into the cooled crust and spread evenly. Place the springform pan in 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. Use 4 to 6 cups of water depending on the pan size. Avoid splashing water into the batter.
Step 10: Bake for 1 hour and 20-30 minutes. The cheesecake is done when the center is just slightly jiggly and the edges begin to turn light golden.

Step 11: Turn off the oven and crack the door open about 1 inch. Let the cheesecake cool in the oven, undisturbed, for 1 hour to prevent cracking and finish cooking the center.
Step 12: Remove the springform pan from the water bath and unwrap the foil. Allow cheesecake to cool on the counter for 1 hour.
Step 13: Unlock and gently remove the springform pan sides from the cheesecake. Refrigerate the cheesecake for at least 8 hours or preferably overnight until fully set.

Step 14: Meanwhile, prepare the blueberry sauce. In a medium saucepan over medium heat, combine 3 cups blueberries, ⅓ cup sugar, ⅓ cup water, and 2 tablespoons lemon juice. Simmer gently, stirring carefully to avoid breaking the berries.
Step 15: In a small bowl, whisk cornstarch with 2 tablespoons water to make a slurry. Stir the slurry into the simmering blueberry mixture and cook for 30 seconds to 1 minute until thickened. Remove from heat and stir in 1 teaspoon vanilla extract.
Step 16: Transfer the sauce to a bowl, cover with plastic wrap to prevent skin, and let cool. Chill in the refrigerator once at room temperature.

Step 17: When ready to serve, spoon the chilled blueberry sauce onto the center of the cheesecake, leaving a ½ to 1 inch border to prevent drips. Slice and enjoy!

Tips & Variations

For a crispier crust, toast the graham cracker crumbs lightly before mixing with butter.
Use fresh, ripe blueberries for the best flavor and texture.

If you don’t have a stand mixer, a hand mixer or vigorous hand whisking works fine, just ensure room temperature ingredients for smooth batter.
Try adding a touch of lavender or mint in the blueberry sauce for a unique twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the blueberry sauce separate until serving for the best texture. Reheat the sauce gently if desired. This cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a cheesecake with three visible layers on a white plate. The bottom layer is a thick, solid, light brown crumb crust with a rough texture. The middle layer is a creamy, off-white cheesecake filling that has dark purple-blueberry bits scattered inside, showing a marbled texture where the berry juice slightly mixes with the cream. The top layer is a shiny, deep dark purple blueberry topping, densely piled and dripping slightly down the side with glossy juice. The background has a soft white marbled texture with blurred white cups and bright yellow lemons in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but thaw and drain them well before mixing into the batter to avoid excess moisture that can affect the cheesecake’s texture.

Why do I need a water bath for baking the cheesecake?

The water bath helps gently and evenly cook the cheesecake, preventing cracks and ensuring a creamy, smooth texture by regulating the oven’s heat and moisture.