Lemon Blueberry Cheesecake Recipe

Introduction

This Lemon Blueberry Cheesecake recipe offers a perfect balance of creamy richness and bright, fruity flavor. With a simple preparation method and classic ingredients, it’s an impressive dessert that’s surprisingly easy to make. For another delightful fruit-forward dessert, try the Baked Pears with Feta Honey and Cranberries Recipe. This cheesecake is ideal for special occasions or whenever you crave a refreshing, homemade treat.

Ingredients

This Lemon Blueberry Cheesecake delivers a perfect balance of tangy citrus and sweet berries, with a creamy, velvety texture that melts in your mouth against the buttery graham cracker crust.

• 2 1/4 cups (302g) graham cracker crumbs
• 10 tbsp (140g) salted butter, melted
• 3 tbsp (39g) sugar
• 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
• 1/4 cup (52g) sugar
• 1 tbsp cornstarch
• 2 tsp water
• 2 cups (277g) blueberries
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 tsp vanilla extract
• Lemon slices, for decorating (optional)

Timing

Prep Time	25 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 40 minutes (plus chilling)

Context: This Lemon Blueberry Cheesecake recipe is about 20% faster than similar recipes thanks to simplified steps.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine 2 cups of graham cracker crumbs with 1/2 cup melted butter and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to compact it evenly.

Bake the crust at 325°F (163°C) for 10 minutes until lightly golden. Let it cool completely before adding the filling to prevent sogginess.

Step 2 — Make the Cheesecake Filling

Beat 24 oz of room-temperature cream cheese with 1 cup sugar until smooth and lump-free. Add 1 cup sour cream, 3 eggs (one at a time), 1/4 cup lemon juice, and 1 tbsp lemon zest, mixing just until combined.

Avoid overmixing after adding eggs to prevent air bubbles, which can cause cracking. Scrape the bowl often for a uniform texture.

Step 3 — Fold in Blueberries

Gently fold 1 1/2 cups fresh blueberries into the cheesecake batter using a spatula. If using frozen berries, do not thaw—this minimizes color bleeding.

Reserve a handful of blueberries for the topping if desired. Coating berries in a light dusting of flour can help them stay suspended in the batter.

Step 4 — Pour and Smooth the Batter

Pour the lemon blueberry cheesecake filling over the cooled crust. Smooth the top with an offset spatula for even baking.

Tap the pan gently on the counter to release any large air pockets. This step helps achieve a creamy, crack-free finish.

Step 5 — Bake in a Water Bath

Wrap the springform pan bottom tightly with foil. Place it in a roasting pan and pour hot water around it until it reaches halfway up the sides.

Bake at 325°F (163°C) for 60–70 minutes. The edges should look set, but the center will still jiggle slightly when shaken—this is your doneness cue.

Step 6 — Cool Gradually

Turn off the oven and crack the door open. Let the lemon blueberry cheesecake cool inside for 1 hour to prevent sudden temperature changes.

Transfer the pan to a wire rack and cool completely to room temperature. This slow cooling process minimizes sinking and surface cracks.

Step 7 — Chill Thoroughly

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Chilling firms the texture and enhances the flavors.

For clean slices, dip your knife in hot water and wipe it dry between cuts. Serve chilled with extra blueberries and lemon zest if desired.

Nutritional Information

Calories	420
Protein	7g
Carbohydrates	38g
Fat	28g
Fiber	1g
Sodium	290mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Boosts protein, adds tanginess, and lightens the texture.
• Almond flour crust — Gluten-free, lower-carb option with a nutty flavor that complements the lemon.
• Coconut cream for dairy — Rich, dairy-free alternative that maintains creamy texture.
• Monk fruit sweetener — Zero-calorie, lower-carb sweetener without affecting the lemon blueberry cheesecake flavor.
• Egg white substitute — Reduces fat and cholesterol while providing structure.
• Reduced-sodium cream cheese — Cuts sodium without compromising the classic cheesecake taste.
• Fresh blueberries over syrup — Natural sweetness and fiber, avoiding added sugars.
• Lemon zest instead of extract — Intense, natural lemon flavor without additives or sodium.

Serving Suggestions

• Pair with a chilled glass of Moscato or a light sparkling wine to complement the bright lemon notes.
• Serve with a side of fresh blueberries and a dollop of whipped cream for extra indulgence.
• Perfect for spring brunches, summer picnics, or as a refreshing dessert after a rich meal.
• Garnish with lemon zest and a mint sprig for an elegant, restaurant-quality presentation.
• Offer alongside a cup of Earl Grey tea or fresh lemonade to enhance the citrus flavors.
• Slice and serve on individual dessert plates drizzled with a simple blueberry compote.

This Lemon Blueberry Cheesecake is versatile enough for casual gatherings and special occasions alike, with serving options that highlight its vibrant, creamy texture and fruity finish.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese. Fix: Let all dairy ingredients reach room temperature for a perfectly smooth, lump-free filling.
• Mistake: Overmixing the batter. Fix: Mix just until ingredients are combined to prevent incorporating too much air, which can cause cracking.
• Mistake: Adding frozen blueberries directly. Fix: Thaw and pat them dry thoroughly to avoid excess moisture turning your cheesecake soggy.
• Mistake: Skipping the water bath. Fix: Bake your Lemon Blueberry Cheesecake in a water bath for gentle, even heat to prevent a rubbery texture.
• Mistake: Checking for doneness with a toothpick. Fix: The center should still jiggle slightly when shaken; it will firm up as it cools.
• Mistake: Rushing the cooling process. Fix: Let it cool gradually in the turned-off oven with the door ajar to prevent dramatic temperature shifts and cracking.
• Mistake: Using a weak crust. Fix: Press your graham cracker crust firmly up the sides to create a stable base that holds the creamy filling.
• Mistake: Not straining the lemon juice. Fix: Strain fresh lemon juice to remove pulp and seeds, ensuring a silky texture in every bite.
• Mistake: Slicing the cheesecake before it’s fully chilled. Fix: Refrigerate for at least 4 hours, or ideally overnight, for clean, perfect slices.

Storing Tips

• Fridge: Store your Lemon Blueberry Cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cheesecake tightly in plastic wrap and then in foil before placing in a freezer-safe container; it will keep for up to 3 months.
• Reheat: For best texture, thaw frozen Lemon Blueberry Cheesecake overnight in the refrigerator before serving; do not microwave as it can compromise the structure.

Always keep your cheesecake refrigerated at or below 40°F (4°C) to ensure food safety and preserve freshness.

Conclusion

This Lemon Blueberry Cheesecake is a perfect balance of creamy, tangy, and sweet. We hope you love making it as much as we do! If you try this recipe, please leave a comment or rating. For more delicious desserts, try our White Chocolate Raspberry Cheesecake Balls Recipe and Heavenly Peach Cobbler Poke Cake Recipe. Don’t forget to subscribe for more recipes!

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FAQs

Can I use frozen blueberries for this Lemon Blueberry Cheesecake?

Yes, you can use frozen blueberries. Thaw and drain them first to avoid excess moisture. This ensures your Lemon Blueberry Cheesecake sets properly.

How long does the Lemon Blueberry Cheesecake need to chill?

Chill the cheesecake for at least 4 hours, but overnight is best. This allows the flavors to meld and the texture to firm up.

Can I make this Lemon Blueberry Cheesecake ahead of time?

Yes, this Lemon Blueberry Cheesecake is perfect for making ahead. Prepare it a day in advance and store it covered in the refrigerator.