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Lemon Blueberry Cheesecake

A slice of lemon blueberry cheesecake topped with blueberry compote and a fresh lemon wedge, served on a white plate.
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This Lemon Blueberry Cheesecake features a buttery graham cracker crust, a rich and creamy lemon-infused filling dotted with juicy blueberries, and a homemade blueberry sauce topping. Perfect for any occasion, this dessert balances tart and sweet flavors with a velvety texture.

Ingredients

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  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt
  • 3 (8-ounce) packages full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour + 1 teaspoon (divided)
  • ⅛ teaspoon salt
  • ¾ cup full-fat sour cream, room temperature
  • Zest of one large lemon
  • 6 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1½ cups fresh blueberries
  • 2 cups fresh blueberries (for topping)
  • 2 tablespoons lemon juice (for topping)
  • ½ cup granulated sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • 1½ teaspoons cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat oven to 325°F. Wrap the bottom and sides of a 9-inch springform pan with heavy-duty foil and lightly grease the pan.
  2. In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom and sides of the pan. Bake for 10–12 minutes until golden. Cool completely.
  3. Reduce oven to 300°F.
  4. Beat cream cheese until smooth. Add sugar, salt, and flour; beat until no lumps remain.
  5. Add sour cream, lemon juice, lemon zest, and vanilla. Mix until smooth.
  6. Mix in eggs one at a time, followed by the egg yolk. Scrape sides of the bowl to incorporate fully.
  7. Toss blueberries in 1 teaspoon of flour and fold into batter gently.
  8. Pour batter over the crust. Place the springform pan into a larger roasting pan and fill with hot water halfway up the sides.
  9. Bake for 1 hour 20–25 minutes, until edges are set and center is slightly jiggly.
  10. Turn off oven, crack the door, and let cheesecake cool for 30–45 minutes in the oven.
  11. Remove from oven and water bath. Cool at room temperature for 1–2 hours. Refrigerate for at least 4 hours or overnight.
  12. For the topping, cook 1 cup blueberries with lemon juice, sugar, and vanilla until soft. Stir in cornstarch-water slurry and cook until thickened. Stir in remaining blueberries and cool.
  13. Unmold cheesecake and top with cooled blueberry sauce before serving.

Notes

  • Use room temperature ingredients to avoid lumps.
  • Do not overmix the batter to prevent cracking.
  • Always use a water bath for even baking.
  • Let cheesecake cool gradually to avoid sudden temperature changes.
  • Chill for at least 4 hours before serving for best texture.
  • Blueberry topping can be made ahead and stored separately.

Nutrition

Find it online: https://recipeeasily.com/lemon-blueberry-cheesecake-dessert/