Description
This luscious Lemon Blueberry Cheesecake features a thick, creamy filling infused with tangy lemon and studded with fresh blueberries, all resting on a buttery graham cracker crust. Topped with a homemade blueberry sauce and whipped cream, this dessert is perfect for any special occasion or a delightful treat to satisfy your sweet tooth.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
Cheesecake 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
Optional Garnish
- Lemon slices, for decorating
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool. Wrap the pan’s exterior with aluminum foil to protect from water during the water bath step, then set aside.
- Make the Cheesecake Batter: Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and combined, scrapping down the sides as needed to prevent air incorporation and cracking. Mix in sour cream, lemon juice, and lemon zest slowly until incorporated. Add eggs one at a time, mixing gently after each addition, then add egg yolks and mix until smooth. Scrape sides again to ensure even mixing. Gently fold in 1 1/2 cups blueberries.
- Assemble and Bake: Pour the cheesecake batter evenly into the prepared crust. Place the springform pan inside a larger baking pan and fill the outer pan with warm water halfway up the sides of the springform pan, careful not to let water exceed the top of the foil. Bake for 1 hour and 15 minutes until the center is set but still slightly jiggly.
- Cool the Cheesecake: Turn off the oven and close the door for 30 minutes to allow gentle cooking and cooling. Then crack the oven door open and let the cheesecake cool for another 30 minutes. Remove from oven and water bath, then refrigerate until completely cooled.
- Prepare the Blueberry Topping: In a medium saucepan over medium heat, mix sugar, cornstarch, and water. Cook until sugar dissolves and mixture is wet. Add 2 cups blueberries and stir to coat. Continue cooking until blueberries soften and juice thickens slightly. Remove from heat and refrigerate topping until cool.
- Make the Whipped Cream: In a large chilled bowl, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Serve: Remove cheesecake from refrigerator and release sides of the springform pan. Transfer to a serving plate. Pipe whipped cream swirls around the edge, top with blueberry topping and garnish with lemon slices. Refrigerate until serving. Best consumed within 3-4 days.
Notes
- This Lemon Blueberry Cheesecake is thick, creamy, and infused with tangy lemon and blueberries throughout.
- The graham cracker crust provides a buttery, crisp base complementing the creamy filling.
- Using a water bath during baking prevents cracking and ensures even cooking.
- Low-speed mixing minimizes air in the batter, helping avoid cracks on the cheesecake surface.
- Allowing the cheesecake to cool gradually in the oven also helps to prevent cracks.
- Storing the cheesecake covered in the refrigerator keeps it fresh for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 555
- Sugar: 35.3 g
- Sodium: 384.2 mg
- Fat: 35.9 g
- Saturated Fat: 20.6 g
- Unsaturated Fat: 14.8 g
- Trans Fat: 0.5 g
- Carbohydrates: 52.9 g
- Fiber: 2.3 g
- Protein: 7.9 g
- Cholesterol: 160.7 mg
