Lemon Blueberry Cheesecake

Few desserts capture the essence of spring and summer like a perfectly baked cheesecake studded with fresh blueberries and infused with bright lemon flavor. This Lemon Blueberry Cheesecake is the kind of dessert that looks stunning on a table, tastes heavenly, and keeps everyone asking for seconds. Thick, creamy, and full of flavor, it’s a crowd-pleaser for birthdays, holiday gatherings, or simply a weekend treat when you want something special.

From its buttery graham cracker crust to the luscious lemon-blueberry filling and the homemade blueberry topping, every component of this cheesecake is designed to delight the senses. Let’s dive into why this recipe is a must-try for anyone who loves rich, fruity desserts.

Why You’ll Love This Recipe

This cheesecake isn’t just beautiful—it’s packed with features that make it irresistible:

• Creamy and Thick Texture: A perfect balance of smooth cream cheese and eggs gives it that classic cheesecake mouthfeel.
• Bright Lemon Flavor: Fresh lemon juice and zest create a tangy contrast to the sweet, creamy base.
• Juicy Blueberries: Both baked inside and as a topping, the blueberries add freshness, color, and natural sweetness.
• Graham Cracker Crust: A buttery, slightly sweet crust provides a crunchy base to complement the soft filling.
• Water Bath Baking: Ensures the cheesecake cooks evenly and prevents cracks, giving a professional finish.
• Customizable Whipped Cream Topping: Lightly sweetened whipped cream enhances the overall flavor without overpowering the fruitiness.

Ingredients Breakdown

This recipe makes 12–14 slices and is divided into components for clarity.

Crust

• 2 1/4 cups (302g) graham cracker crumbs
• 10 tbsp (140g) salted butter, melted
• 3 tbsp (39g) sugar

Lemon Blueberry 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
• Lemon slices, for decorating (optional)

Tools & Equipment Needed

• 9-inch springform pan
• Parchment paper
• Aluminum foil
• Medium and large mixing bowls
• Mixer (hand or stand)
• Rubber spatula
• Saucepan
• Whisk
• Toothpick or cake tester
• Serving plate

Step-by-Step Instructions

Follow these steps carefully for a flawless cheesecake.

1. Prepare the Crust

1. Preheat the oven to 325°F (163°C). Line the bottom of the springform pan with parchment paper and grease the sides.
2. Combine graham cracker crumbs, melted butter, and sugar in a small bowl.
3. Press the mixture evenly into the bottom and up the sides of the pan.
4. Bake for 10 minutes, then remove and let cool.

Tip: Cover the sides of the pan with aluminum foil before placing it in the water bath to prevent leaks.

2. Make the Cheesecake Filling

1. Reduce oven temperature to 300°F (148°C).
2. Beat the cream cheese, sugar, and flour on low speed in a large bowl until smooth. Scrape the sides to ensure no lumps remain.
3. Mix in sour cream, lemon juice, and lemon zest on low speed until fully combined.
4. Add eggs one at a time, mixing slowly, then incorporate the egg yolks. Scrape the bowl as needed.
5. Gently fold in 1 1/2 cups blueberries.
6. Pour the filling into the prepared crust.

3. Bake in a Water Bath

1. Place the springform pan inside a larger pan. Add warm water to reach halfway up the sides of the cheesecake pan.
2. Bake for 1 hour 15 minutes. The center should be set but slightly jiggly.
3. Turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes.
4. Crack the oven door and let it cool for another 30 minutes.
5. Remove the cheesecake from the water bath and refrigerate until fully chilled.

4. Prepare the Blueberry Topping

1. Combine sugar, cornstarch, and water in a medium saucepan over medium heat. Stir until the sugar melts.
2. Add 2 cups blueberries and stir until coated.
3. Cook until the berries release juice and the mixture slightly thickens.
4. Cool the topping in a bowl and refrigerate until ready to serve.

5. Make the Whipped Cream

1. In a large bowl, whip heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
2. Refrigerate until ready to decorate the cheesecake.

6. Assemble the Cheesecake

1. Remove cheesecake from the fridge and release the springform pan.
2. Place on a serving plate.
3. Pipe whipped cream swirls around the edges.
4. Top with blueberry topping and optional lemon slices.
5. Refrigerate until serving.

Tips & Variations

• Prevent Cracks: Slow cooling is key—don’t skip the oven door step.
• Fruit Swaps: Substitute blueberries with raspberries, blackberries, or mixed berries.
• Citrus Twist: Add lime zest for a subtle variation.
• Make Mini Cheesecakes: Bake in muffin tins for individual servings.
• Gluten-Free: Use gluten-free graham cracker crumbs for the crust.

Flavor Profile & Pairings

• Taste: Creamy, tangy, slightly sweet with fresh blueberry bursts.
• Texture: Smooth, rich, and luscious with a crunchy crust.
• Perfect Side Pairings: Serve with fresh berries or a light fruit salad.

Nutritional Overview

Per serving (1 slice, based on 12 slices):

Nutrient	Amount
Calories	555
Protein	7.9 g
Carbohydrates	52.9 g
Sugars	35.3 g
Fat	35.9 g
Cholesterol	160.7 mg
Sodium	384.2 mg

Dietary Notes: Contains dairy and gluten; vegetarian-friendly.

Make-Ahead & Meal Prep Tips

• Crust and Filling: Can be prepared a day ahead and refrigerated.
• Blueberry Topping: Make up to 2 days in advance; store in an airtight container.
• Whipped Cream: Best made fresh, but can be prepared a few hours before serving.
• Storage: Cheesecake lasts 3–4 days in the refrigerator when well covered.

FAQs

1. Can I freeze this cheesecake?
Yes, wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw in the fridge overnight.

2. Why use a water bath?
It prevents cracks by providing gentle, even heat around the cheesecake.

3. Can I use frozen blueberries?
Yes, but thaw and drain to avoid excess moisture.

4. How do I know when it’s done?
The edges should be set and the center slightly jiggly. The cheesecake will firm up as it cools.

5. Can I skip the whipped cream topping?
Yes, it’s optional. The blueberry topping alone is flavorful enough.

Cooking Timeline (at a Glance)

Task	Time
Crust Prep	10 minutes
Crust Bake	10 minutes
Cheesecake Prep	20 minutes
Cheesecake Bake	1 hour 15 minutes
Cooling (Oven)	1 hour
Refrigeration	2 hours+
Topping Prep	10 minutes
Whipped Cream	5 minutes
Total	~3 hours 40 minutes

Serving Suggestions

• Slice neatly with a hot knife for clean edges.
• Pipe whipped cream or serve plain with fresh berries.
• Add a drizzle of blueberry sauce on each plate for a professional touch.

Recipe Variations

1. Raspberry Lemon Cheesecake: Swap blueberries with raspberries.
2. Mango Blueberry Cheesecake: Use mango puree in the filling with blueberries.
3. Chocolate Swirl Cheesecake: Add melted white or dark chocolate swirls into the filling.
4. Mini Cheesecakes: Bake in muffin tins for individual desserts.

Ingredient Spotlight

Cream Cheese

• Selection: Full-fat cream cheese gives the richest flavor and smoothest texture.
• Tip: Bring to room temperature to prevent lumps and cracks.

Fresh Blueberries

• Selection: Choose firm, plump berries for the filling and topping.
• Enhancing Flavor: Slightly macerate with sugar for extra sweetness and juiciness.

Lemon Juice and Zest

• Selection: Use fresh lemons for bright flavor.
• Tip: Avoid bottled juice for best results.

Pro Cooking Tips

• Low-Speed Mixing: Prevents over-aerating and cracking.
• Slow Cooling: Critical for a smooth surface.
• Pan Prep: Use parchment and foil to prevent leaks during the water bath.
• Layering Fruit: Gently fold blueberries to avoid breaking them.

Storage & Freezing Guide

• Refrigeration: Keep in an airtight container, best eaten within 3–4 days.
• Freezing: Wrap fully chilled cheesecake tightly in plastic wrap and foil. Freeze up to 2 months.
• Thawing: Overnight in the fridge for perfect texture.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	555	Rich dessert
Protein	7.9 g	From cream cheese and eggs
Carbs	52.9 g	Sugars included
Sugars	35.3 g	Balanced with tart lemon
Fat	35.9 g	Creamy and rich
Cholesterol	160.7 mg	Eggs and cream cheese
Sodium	384.2 mg	From butter and cream cheese
Fiber	2 g	From blueberries

Expanded Conclusion

This Lemon Blueberry Cheesecake is the epitome of a celebratory dessert. Its creamy filling, tangy lemon, and fresh blueberry flavor combine to create a luscious, elegant dessert perfect for any occasion. From its buttery graham cracker base to the vibrant fruit topping and delicate whipped cream swirls, every slice is a slice of heaven.

Baking this cheesecake may take a few hours, but each step is rewarding, and the end result is a dessert that impresses both visually and in taste. Perfect for family gatherings, brunches, or a weekend indulgence, it’s a recipe you’ll return to again and again.

Grab your cream cheese and lemons, and treat yourself to this delightful cheesecake that’s equal parts rich, tangy, and fruity. Share with loved ones, savor every bite, and make it a dessert to remember.

Print