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Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

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This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.

  • Total Time: 3 hours 40 minutes
  • Yield: 12–14 slices

Ingredients

Scale

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, optional

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease sides.
  2. Combine crust ingredients and press into bottom and up sides of pan. Bake 10 minutes; set aside. Wrap pan with foil for water bath.
  3. Reduce oven to 300°F (148°C).
  4. Beat cream cheese, sugar, and flour on low speed until smooth. Scrape sides of bowl.
  5. Add sour cream, lemon juice, and zest; mix on low.
  6. Add eggs one at a time, then egg yolks; mix slowly and scrape sides as needed.
  7. Gently stir in blueberries and pour into crust.
  8. Place springform in larger pan and add warm water halfway up sides. Bake 1 hour 15 minutes until center is set but jiggly.
  9. Turn off oven, leave door closed 30 minutes, then crack door for 30 minutes to cool slowly. Refrigerate until completely cool.
  10. Make topping: combine sugar, cornstarch, water over medium heat. Add blueberries and cook until slightly thickened. Refrigerate until cool.
  11. Whip cream with powdered sugar and vanilla until stiff peaks form. Remove sides of springform pan.
  12. Pipe whipped cream around cheesecake edge, top with blueberry topping and lemon slices. Refrigerate until serving. Store covered 3-4 days.
  • Author: Emma
  • Prep Time: 1 hour
  • Cook Time: 2 hours 40 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Find it online: https://www.recipebyemma.com/lemon-blueberry-cheesecake/