Lemon Blueberry Cheesecake

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.

Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake recipe

I am a big fan of lemon. Despite the hubs not being a fan, I continue to make lemon dessert after lemon dessert much to his dismay. I mean, how can you resist delicious things like this Lemon Cake. You can’t. It wouldn’t be right. And fortunately for me, my mom is a big lemon fan so I share these desserts with her.

Cheesecake is also a favorite of mine and with berries in season and so tasty lately, I decided to combine all these tasty things into one great cheesecake. There’s just enough tart and sweet lemon flavor, fresh pops of blueberry in the cheesecake and then it’s all topped with homemade blueberry sauce. Pure heaven!

So how would you make a Lemon Blueberry Cheesecake?

To start, you’ll make the crust. I went with a classic graham cracker crust this time around and loved it. Combine the graham cracker crumbs, some sugar for sweetness and little butter to hold it all together, then press it into the pan. It bakes for about 8 minutes and then it’s ready to go.

Next up is the filling. The lemon base of this Lemon Blueberry Cheesecake is easily my new favorite lemon cheesecake base. If you’ve ever made my lemon curd, you’ll recall that it’s made with egg yolks, no egg whites. I find that this gives a better lemon flavor, so I used that idea in this cheesecake and swapped out one of the whole eggs for egg yolks. It really accentuated the lemon flavor, making this lemon base the best!

Best Lemon Blueberry Cheesecake recipeFavorite Lemon Blueberry Cheesecake

So to actually make the filling, you’ll start by combining the cream cheese, sugar and flour. The flour adds a little texture to the cheesecake that I love. Next up is the sour cream, lemon juice and zest. All add great flavor to the cheesecake. You’ll then add the eggs, which we’ve discussed, and finally the blueberries.

The cheesecake is baked in a water bath, which I’m a firm believer in. Without it, you often get a browned cheesecake that sinks in the middle and has cracks. To be fair, this cheesecake can end up with a few small cracks, because of the blueberries that float to the top and create little cracks, but they are small and not noticeable.

The whole cheesecake is covered with fresh homemade blueberry sauce. It’s the perfect compliment to the thick and creamy cheesecake and adds just enough additional blueberry flavor to offset the wonderful tang of the lemon cheesecake.

With the addition of a little whipped cream and some lemon slices, this cheesecake is ready to go! It’s a classic flavor combination and a cheesecake that really isn’t hard to make, though it takes a little time. The hardest part is waiting for everything to cool so you can dig in!

Easy Lemon Blueberry Cheesecake

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Recipe

Lemon Blueberry Cheesecake

  • Author: Life Love and Sugar
  • Prep Time: 1 hour
  • Cook Time: 2 hours 40 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

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.


Ingredients

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, for decorating, optional

Instructions

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

CHEESECAKE

5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Gently stir the blueberries into the batter.
10. Pour the cheesecake batter evenly into the crust.
11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.

TOPPING

16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
17. Add the blueberries and stir to coat with the sugar mixture.
18. Continue to cook until the blueberries start to soften and let out juice.
19. Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
20. When you’re ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21. Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate.
22. Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon.
23. Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 555
  • Sugar: 35.3 g
  • Sodium: 384.2 mg
  • Fat: 35.9 g
  • Carbohydrates: 52.9 g
  • Protein: 7.9 g
  • Cholesterol: 160.7 mg

Keywords: lemon blueberry cheesecake, cheesecake recipe, how to make cheesecake

Enjoy!

 

Lemon Blueberry Cheesecake collage

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Recipe rating

213 Comments
  1. Deandre

    We had a cookout at my job and I just made this cheesecake. It was absolutely delicious and gone within an hour and a coworker of mine wants me to make one for her birthday coming up. Although she doesn’t want lemon in it. Would I be able to leave out the lemon juice and lemon zest for a blueberry cheesecake or would I need to add like a blueberry flavoring to give it more flavour?

  2. Kim

    I am so upset right now. I made this cheesecake exactly as written. I weighed everything and followed all the directions. It cooked for 1 hour and 15 minutes at 300 and then I checked it and it was jiggly but seemed set. I’ve never made a cheesecake so I didn’t have any reference as to what was jiggly. It wasn’t liquid. It seemed like a very soft pudding. So I turned off the oven and kept the door closed. Then I cracked the oven door to let it sit and cool longer. I checked the jiggle again and it still very jiggly. So now I am in a panic thinking it isn’t done. I don’t know what to do. I’m making this for my daughters birthday tomorrow.

    1. LeeAnn

      Hi Kim. After you turn off the oven you should have left it in without the door open for 30 mins. THEN, crack the door for an additional 30 mins before removing it from the oven. If you missed the first 30 mins that could have been the issue. Hope this helps! You should try again. I just made it and it turned out perfect! Good luck!!

  3. Judy becker

    My husband accidentally turned off my timer and so I don’t know exactly how long the cake baked before turning off the oven. Is there anyway to tell if it’s baked throughout? I think it was in at least an hour.

    1. Lindsay

      The cheesecake should be set around the edges and a little jiggly in the center prior to turning off the oven and starting the cooling process.

  4. Mary Monigan

    Do you use a special plastic bag for water bath? I’m afraid the plastic will melt in the oven and the smell will ruin the cheesecake.

  5. Barbie

    making this cheesecake (lemon blueberry) it is in oven as i write this, cook time says 1 hour 15 min in oven then 30 min with oven off and door closed then 30 min with door cracked total cook time is 2 hr 15 min but recipe says 2 hour 40 min what am i missing?

  6. GabbieM

    Made this for my mom’s birthday and everyone LOVED it. It was all eaten right away. Thank you for such a great recipe, it came out perfect!

  7. Tash

    Just amazing delicious cheesecake! Made it for my Dad’s birthday (he loves blueberry cheesecake) and the whole family loved it. I’m not known for my baking skills, but this recipe was so simple and worked so well 🙂

  8. April

    I am about to make this for my family. I live near the Rockies. I’m at 5,384 ft above sea level. Do I need to modify anything for baking at altitude?

  9. Ceara

    I’ve made this recipe before and my everyone loves it. What can I use in place of sour cream? Would Greek yogurt be a good alternative and if so, what is the ratio?

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12