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Lemon Blueberry Cheesecake Recipe

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★★★★★

4.8 from 126 reviews

This luscious Lemon Blueberry Cheesecake combines a buttery graham cracker crust with a creamy lemon-infused cheesecake filling, topped with a vibrant homemade blueberry sauce. The cheesecake is baked in a water bath to ensure a smooth, crack-free texture, making it a perfect dessert for celebrations or any special occasion.

Ingredients

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Graham Cracker Crust

  • 2 ⅔ cups graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup melted butter

Lemon Cheesecake Filling

  • 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

Blueberry Sauce

  • 1 ¼ cup fresh blueberries, divided
  • ⅛ cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray, then line it with parchment paper and lightly spray again to prevent sticking. Set aside.
  2. Make the graham cracker crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir well until the mixture is evenly combined. Press the mixture firmly into the bottom and up the sides of the prepared springform pan to create an even crust layer. Bake the crust for 12 minutes until set and lightly golden. Remove from the oven and let cool.
  3. Prepare the lemon cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar on medium speed for 2-3 minutes until smooth and creamy. Gradually add the whisked eggs, beating on low speed to combine. Mix in the lemon zest, lemon juice, and vanilla extract until just combined. Pour half of this cheesecake filling over the cooled graham cracker crust in the pan.
  4. Cook the blueberry sauce: Place 1 cup of fresh blueberries, sugar, cornstarch, water, and lemon juice in a small saucepan over medium heat. Stir constantly as the blueberries heat up and start to burst. Add the remaining ¼ cup fresh blueberries and continue to simmer the mixture until it thickens to a sauce consistency. Remove from heat and let it cool slightly.
  5. Layer the blueberry sauce: Spoon half of the blueberry sauce over the poured cheesecake filling in the pan. Use a toothpick or skewer to gently swirl the sauce into the cheesecake layer for a marbled effect. Pour the remaining cheesecake filling over this blueberry layer, smoothing it out evenly.
  6. Top with remaining blueberry sauce: Spoon the remaining blueberry sauce on top of the cheesecake and gently swirl it again for a decorative pattern.
  7. Prepare for baking in a water bath: Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in. Place the wrapped pan in a shallow roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps the cheesecake bake gently and prevents cracking.
  8. Bake the cheesecake: Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until the center is mostly set but still slightly jiggly to the touch.
  9. Cool and chill: Carefully remove the cheesecake from the oven and allow the water to cool before removing the springform pan from the roasting pan. Set the cheesecake on a wire rack to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavors.
  10. Serve: Remove the sides of the springform pan just before serving and enjoy your creamy, tangy Lemon Blueberry Cheesecake.

Notes

  • Room temperature ingredients help to achieve a smooth cheesecake batter without lumps.
  • Using a water bath prevents cracks by providing gentle and even heat during baking.
  • Make sure to wrap the springform pan tightly with foil to avoid water seeping into the crust.
  • For best results, chill the cheesecake overnight to allow flavors to meld and texture to firm up.
  • Use fresh blueberries for the best flavor and texture in the sauce.

Keywords: lemon cheesecake, blueberry cheesecake, graham cracker crust, lemon blueberry dessert, baked cheesecake, homemade cheesecake

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