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Lemon Blueberry Cheesecake Recipe

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★★★★★

4.9 from 78 reviews

This Lemon Blueberry Cheesecake features a smooth and creamy lemon-infused cream cheese filling studded with fresh blueberries, set atop a buttery graham cracker crust and finished with a homemade fresh blueberry sauce. Baked in a water bath to ensure a silky texture without cracks, this decadent dessert is perfect for celebrations or any time you want a refreshing fruity twist on classic cheesecake.

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 (for cornstarch slurry)
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Crust: Preheat your oven to 375°F. Wrap a springform pan with two large pieces of heavy-duty aluminum foil to prevent water from leaking in during the water bath. Spray the pan with baking spray. Mix graham cracker crumbs, sugar, and melted butter until moist sand texture. Press mixture firmly into the bottom and ¾ up the sides of the pan, then bake for 10 minutes. Let cool.
  2. Prepare the Cheesecake Filling: Reduce oven temperature to 325°F and boil 6 cups of water for the water bath. In a stand mixer, beat the cream cheese and sugar on medium-low until smooth. Add eggs one at a time on low speed, scraping bowl as needed. Mix in sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract until thick and smooth.
  3. Add Blueberries: Toss 1 ½ cups fresh blueberries with flour to coat. Gently fold into the cream cheese batter to avoid breaking berries.
  4. Assemble and Bake: Pour batter into cooled crust, spreading evenly. Place the springform pan in a large roasting pan, carefully pour boiling water around it, reaching about 1 inch up the sides. Bake for 1 hour 20-30 minutes until center is just set with a slight jiggle.
  5. Cool Cheesecake: Turn off oven and crack door open about 1 inch; let cheesecake cool in oven for 1 hour. Remove pan, unwrap foil, and cool on counter for an additional hour. Then refrigerate for at least 8 hours or overnight.
  6. Make Blueberry Sauce: While the cheesecake bakes, combine 3 cups blueberries, sugar, ⅓ cup water, and lemon juice in a saucepan. Simmer until blueberries soften and sugar dissolves. Mix cornstarch with 2 tablespoons water to make slurry, stir into simmering blueberries, and cook until sauce thickens. Remove from heat, add vanilla, and cool covered in fridge.
  7. Serve: Remove cheesecake from springform pan. Before serving, spoon blueberry sauce onto center of cheesecake, leaving a ½-1 inch border to prevent dripping. Enjoy your refreshing lemon blueberry cheesecake!

Notes

  • Using room temperature ingredients ensures a smooth batter without lumps.
  • Wrapping the springform pan prevents water infiltration in the water bath baking method.
  • Cooling the cheesecake slowly in the oven minimizes cracks on the surface.
  • The water bath helps the cheesecake bake evenly with a creamy texture.
  • Coating blueberries in flour prevents them from sinking to the bottom.
  • The blueberry sauce can be stored in the refrigerator for up to 3 days.
  • Make sure not to overmix batter once the eggs are added to avoid excess air in batter.

Keywords: lemon blueberry cheesecake, creamy cheesecake, homemade cheesecake, blueberry sauce, lemon zest cheesecake, graham cracker crust cheesecake, water bath cheesecake

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