Description
This luscious Lemon Blueberry Cheesecake features a creamy, tangy lemon-flavored cream cheese filling studded with juicy blueberries on a crisp graham cracker crust, topped with a homemade blueberry sauce and fresh whipped cream. Perfectly baked in a water bath to achieve a smooth, crack-free texture, this cheesecake is an elegant dessert for any occasion.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 3/4 cup (173g) sour cream
- 6 tbsp (90ml) lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 cups blueberries
Blueberry Topping
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (277g) blueberries
Whipped Cream
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
Garnish
- Lemon slices, for decorating, optional
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper, and grease the sides thoroughly. In a small bowl, mix the graham cracker crumbs, melted salted butter, and sugar together until evenly combined. Press this mixture firmly into the bottom and up the sides of the springform pan to form the crust. Bake the crust for 10 minutes, then remove and let it cool. Cover the outside of the pan with aluminum foil to protect it from water during the water bath baking process, then set aside.
- Prepare the Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until the mixture is completely smooth and well combined, minimizing the incorporation of air to prevent cracks. Scrape down the sides of the bowl as needed. Add the sour cream, lemon juice, and lemon zest, mixing gently on low speed until incorporated. Add the eggs one at a time, mixing slowly after each addition, followed by the egg yolks; continue mixing until fully combined, scraping the bowl as necessary. Gently fold the blueberries into the cheesecake batter by hand to evenly distribute them without breaking the berries.
- Assemble and Bake: Pour the cheesecake batter evenly over the cooled crust in the springform pan. Place the springform pan inside a larger roasting pan. Carefully pour warm water into the larger pan to come about halfway up the sides of the springform pan, taking care that the water does not rise above the foil on the springform pan. Bake the cheesecake for 1 hour and 15 minutes; the center should be set but still slightly jiggly when done. Turn off the oven and leave the door closed for 30 minutes to allow gentle continued cooking and cooling. Then crack the oven door open slightly and let the cheesecake cool for another 30 minutes. Remove the cheesecake from the oven and water bath and place it in the refrigerator to chill completely, at least 4 hours or overnight.
- Prepare the Blueberry Topping: While the cheesecake cools, prepare the topping by combining sugar, cornstarch, and water in a medium saucepan over medium heat, stirring constantly until the sugar dissolves and the mixture is wet. Add the blueberries and stir to coat them evenly. Continue cooking until the blueberries soften and begin to release their juices, and the juice mixture thickens slightly. Remove from heat and transfer the blueberry topping to a bowl to cool completely in the refrigerator.
- Make the Whipped Cream: When ready to serve, beat the cold heavy whipping cream with powdered sugar and vanilla extract in a large bowl using an electric mixer on high speed until stiff peaks form.
- Assemble and Serve: Remove the chilled cheesecake from the refrigerator and carefully release and remove the sides of the springform pan. Place the cheesecake on a serving platter. Pipe or dollop swirls of whipped cream around the edges of the cheesecake. Spoon the cooled blueberry topping over the center of the cheesecake. Garnish with lemon slices if desired. Keep the cheesecake refrigerated until serving. Best enjoyed within 3 to 4 days for optimal freshness.
Notes
- This Lemon Blueberry Cheesecake is rich, creamy, and has a refreshing balance of tangy lemon and sweet blueberries throughout.
- The graham cracker crust adds a buttery, crunchy base that complements the smooth filling perfectly.
- Using a water bath while baking ensures the cheesecake cooks evenly and prevents cracks for a beautiful presentation.
- For best results, use room temperature ingredients to avoid lumps in the batter and overmixing to prevent air bubbles.
- Chilling the cheesecake overnight improves texture and flavor, making it easier to slice.
- Store the cheesecake well covered in the refrigerator and consume within 3 to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 555
- Sugar: 35.3 g
- Sodium: 384.2 mg
- Fat: 35.9 g
- Saturated Fat: 20.6 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 52.9 g
- Fiber: 2.3 g
- Protein: 7.9 g
- Cholesterol: 160.7 mg
