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Lemon Blueberry Cheesecake

A thick, creamy cheesecake flavored with tangy lemon and fresh blueberries, set in a graham cracker crust and topped with a homemade blueberry sauce and whipped cream.

  • Total Time: 5 hours 35 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing and lining the bottom with parchment paper.
  2. Make the crust: Combine graham cracker crumbs, melted butter, and 3 tbsp sugar in a bowl. Press mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
  3. Make the filling: Beat cream cheese and 1 cup sugar on medium speed until smooth and creamy. Add flour and mix until combined.
  4. Add sour cream, lemon juice, and lemon zest; mix until smooth.
  5. Add eggs and egg yolks one at a time, mixing on low speed after each addition until just combined. Gently fold in 1 1/2 cups blueberries.
  6. Pour filling over cooled crust and smooth the top.
  7. Bake cheesecake for about 55-65 minutes or until the edges are set and the center slightly jiggles. Turn off oven and leave cheesecake inside with door slightly open for 1 hour.
  8. Remove cheesecake and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  9. Make blueberry topping: In a small saucepan, combine 1/4 cup sugar, cornstarch, and water. Stir in 2 cups blueberries and cook over medium heat until mixture thickens and berries burst. Remove from heat and cool.
  10. Make whipped cream: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. To serve, spread blueberry topping over cheesecake, add whipped cream, and garnish with lemon slices if desired.

Notes

For best results, use room temperature ingredients to ensure a smooth filling. Baking the cheesecake in a water bath helps prevent cracking. Let the cheesecake chill overnight for optimal texture and flavor.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 480
  • Sugar: 32g
  • Sodium: 280mg
  • Fat: 32g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 140mg