This lemon blueberry cheesecake is a delightful dessert that combines the tangy zest of lemon with the sweetness of fresh blueberries. With a smooth and creamy cheesecake filling on a buttery graham cracker crust, this treat is perfect for any occasion, from family gatherings to special celebrations.
Introduction
Lemon blueberry cheesecake is the perfect blend of citrus and berry flavors wrapped in a rich, creamy cheesecake. The lemon adds a refreshing tartness, while the blueberries give a burst of sweetness in every bite. Topped with a blueberry sauce, this cheesecake is a crowd-pleaser that offers a beautiful balance of tangy and sweet. Ideal for summer gatherings, holidays, or anytime you’re craving something indulgent and fruity.
You’ll Love This Lemon Blueberry Cheesecake
This lemon blueberry cheesecake recipe is sure to become a favorite! Here’s why:
- The creamy texture of the cheesecake paired with the brightness of lemon and blueberries creates a delightful flavor profile.
- It’s made with simple, easy-to-find ingredients that come together to create a stunning dessert.
- Perfect for make-ahead gatherings, this cheesecake can be prepared in advance and stored in the fridge.
- It’s versatile – you can switch up the toppings or crust to suit your preferences.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
The Lemon Blueberry Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 3 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
For the Blueberry Topping:
- 1 ½ cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
1: Prepare the Crust
- Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Add the sugar, lemon zest, and lemon juice, and continue to beat until well combined.
- Add the eggs one at a time, mixing after each addition. Be careful not to overmix.
- Mix in the sour cream and vanilla extract until smooth.
- Gently fold in the fresh blueberries.
- Pour the cheesecake filling over the crust and spread it evenly.
3: Bake the Cheesecake
- Bake the cheesecake for 1 hour and 10 minutes. The center should be slightly jiggly but set.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and refrigerate for at least 6 hours, or overnight.
4: Prepare the Blueberry Topping
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices.
- In a small bowl, mix the cornstarch and water. Stir the mixture into the blueberry sauce and cook until thickened about 2 minutes.
- Remove from heat and allow the sauce to cool before pouring it over the cheesecake.
Step 5: Assemble and Serve
- Once the cheesecake has chilled, please remove it from the springform pan and transfer to a serving plate.
- Top the cheesecake with the blueberry sauce and serve.
Serving Suggestions
- Serve this lemon blueberry cheesecake with a dollop of whipped cream for added indulgence.
- For a fun variation, consider making individual cheesecakes using a muffin tin for personal-sized desserts.
- Garnish with fresh lemon slices and extra blueberries for an elegant presentation.
MORE RECIPES: Oreo Ice Cream Recipe & Moist Chocolate Carrot Cake
How to Store Lemon Blueberry Cheesecake
To keep your lemon blueberry cheesecake fresh, store it in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days. If you want to save some for later, cheesecake can be frozen for up to 3 months. To freeze, wrap the cheesecake tightly in plastic wrap and foil before storing it in the freezer.
Additional Tips: Lemon Blueberry Cheesecake
- Troubleshooting Cracks: If your cheesecake cracks, don’t worry – the blueberry topping will cover it!
- Make Ahead: This lemon blueberry cheesecake can be made a day ahead and chilled overnight.
- Ingredient Substitutions: You can use frozen blueberries if fresh ones aren’t available. Just thaw and drain them before folding them into the batter.
- Zest: Make sure to use fresh lemon zest for the best flavor.
Lemon Blueberry Cheesecake
A creamy and tangy lemon blueberry cheesecake on a graham cracker crust, topped with a fresh blueberry sauce.
- 9-inch springform pan
- Mixing bowls
- electric mixer
- Saucepan
- parchment paper
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter (melted)
- 24 oz cream cheese (softened)
- 1 cup sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 3 large eggs
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 cup fresh blueberries
For topping:
- 1 ½ cups blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- Preheat oven to 325°F (163°C) and prepare the springform pan with parchment.
- Mix the crust ingredients and press into the pan. Bake for 10 minutes.
- Beat the cream cheese until smooth. Add sugar, lemon zest, juice, and beat until combined. Add eggs, one by one, mixing gently. Fold in sour cream, vanilla, and blueberries.
- Bake for 1 hour 10 minutes, then cool in the oven for 1 hour. Refrigerate 6 hours.
- For the topping, cook the blueberries, sugar, and lemon juice until juicy. Stir in cornstarch slurry until thickened. Cool.
- Top cheesecake with blueberry sauce and serve.
