Name: Lemon Blueberry Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 5 h 35 min
Cuisine: American
Ingredients: 2 ⅔ cups graham cracker crumbs; ⅓ cup sugar; ⅔ cup melted butter; 24 ounces cream cheese, room temperature; 1 ¼ cup sugar; 3 large eggs, room temperature, whisked; 2 tablespoons lemon zest; 3 tablespoons lemon juice; 1 teaspoon vanilla extract; 1 ¼ cup fresh blueberries, divided; ⅛ cup sugar; 2 tablespoons water; 1 tablespoon lemon juice; 1 tablespoon cornstarch

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Introduction

This Lemon Blueberry Cheesecake combines tangy lemon flavor with sweet blueberries in a creamy, smooth dessert. The graham cracker crust adds a delightful crunch, making it perfect for any occasion or a special treat at home.

A slice of layered dessert sits on a stack of three white plates with a silver fork resting beside it. The bottom layer is a golden brown crust, followed by a creamy, light beige layer mixed with small purple fruit bits. Above that is a thick, fluffy white cream layer with a drizzle of dark purple blueberry sauce that runs down the side. The top is decorated with white whipped cream and small, thin yellow pieces, likely lemon zest or peel. In the background, there is a blurred view of the whole dessert and a small white bowl with yellow lemon slices on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2⅔ cups graham cracker crumbs
⅓ cup sugar (for crust)
⅔ cup melted butter
24 ounces cream cheese, room temperature
1¼ cup sugar (for filling)
3 large eggs, room temperature, whisked
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
1¼ cup fresh blueberries, divided
⅛ cup sugar (for sauce)
2 tablespoons water
1 tablespoon lemon juice (for sauce)
1 tablespoon cornstarch

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray, line it with parchment paper, and lightly spray again. Set aside.
Step 2: In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Stir until evenly mixed.
Step 3: Press the graham cracker mixture uniformly onto the bottom and up the sides of the prepared springform pan.
Step 4: Bake the crust for 12 minutes, then remove from oven and let cool.
Step 5: In a large bowl, beat cream cheese and 1¼ cup sugar on medium speed for 2–3 minutes until smooth and creamy.
Step 6: Gradually beat in the whisked eggs on low speed until combined.
Step 7: Add lemon zest, lemon juice, and vanilla extract to the cheesecake mixture; blend until fully mixed.
Step 8: Pour half of the cheesecake filling over the cooled crust.
Step 9: To make the blueberry sauce, combine 1 cup blueberries, ⅛ cup sugar, cornstarch, water, and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir constantly until the blueberries start to burst and the sauce thickens.
Step 10: Add the remaining blueberries to the saucepan and simmer briefly. Remove from heat and let cool.
Step 11: Spoon half of the blueberry sauce evenly over the cheesecake layer in the pan. Use a toothpick to gently swirl the sauce.
Step 12: Pour the remaining cheesecake filling over the blueberry layer, then top with the remaining blueberry sauce and swirl again.
Step 13: Wrap the sides of the springform pan with aluminum foil and place it in a shallow roasting pan.
Step 14: Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.
Step 15: Bake for 1 hour to 1 hour 10 minutes, until the center is almost set but still slightly jiggly.
Step 16: Carefully remove the springform pan from the water bath, let cool on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
Step 17: Remove the cheesecake from the springform pan before serving and enjoy!

Tips & Variations

Use fresh lemon zest and juice for the brightest, freshest flavor.
For a gluten-free crust, substitute graham crackers with gluten-free cookies or almonds.
Swirling the blueberry sauce gently into the cheesecake creates a beautiful marbled effect.
Let the cheesecake chill overnight for the best texture and flavor development.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight and serve chilled. Avoid reheating to maintain the creamy texture.

How to Serve

A slice of cheesecake sits on a white cake stand with a wooden base, showing three main layers: a crumbly golden brown crust at the bottom, a thick creamy light beige cheesecake middle, and a topping of glossy dark purple blueberry sauce with whole blueberries scattered throughout. Dollops of white whipped cream are placed evenly on top, adding soft texture, while fresh mint leaves and a few lemon slices are placed around the stand. A silver fork rests nearby on the white marbled surface, with a blurred light blue background behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries can work well. Thaw them first and drain any excess liquid before cooking the sauce.

Why do I need to bake the cheesecake in a water bath?

The water bath helps the cheesecake bake evenly and prevents cracking by maintaining a gentle, moist heat around the pan.