Blueberry Lemon Cheesecake
This Blueberry Lemon Cheesecake is the perfect balance of creamy, tangy, and sweet flavors. A buttery graham cracker crust holds a rich lemon-infused cheesecake filling, topped with a fresh blueberry sauce. Whether for a special occasion or an everyday treat, this recipe delivers a smooth, luscious texture with a burst of citrus and berry freshness.
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- For the Cheesecake Filling
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- For the Blueberry Topping
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the springform pan.
- Bake for 8 to 10 minutes, then let it cool completely.
- Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently to avoid incorporating too much air.
- Stir in vanilla extract, sour cream, lemon juice, and lemon zest until well combined.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Step 3: Bake the Cheesecake
- Wrap the springform pan with two layers of aluminum foil and place it in a large baking dish.
- Pour hot water into the baking dish, filling it halfway up the sides of the pan (water bath method).
- Bake for 55 to 65 minutes until the edges are set but the center still has a slight jiggle.
- Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 30 minutes.
- Remove from the oven and cool at room temperature before refrigerating for at least 4 hours or overnight.
- Step 4: Prepare the Blueberry Topping
- In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- In a small bowl, mix cornstarch and water to create a slurry, then stir it into the blueberry mixture.
- Simmer until the sauce thickens, about 5 minutes. Remove from heat and let cool.
- Step 5: Assemble and Serve
- Spread the cooled blueberry topping evenly over the chilled cheesecake.
- Garnish with extra lemon zest or fresh blueberries if desired.
- Slice and serve.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Let the cheesecake chill overnight for the best flavor and consistency.
- Do not overmix the batter, as it can introduce air and cause cracks.
- If using frozen blueberries, do not thaw them before cooking the topping.