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Lemon Blueberry Cheesecake Recipe

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4 from 1 review

This luscious Lemon Blueberry Cheesecake combines a buttery graham cracker crust, smooth and creamy lemon-infused cheesecake filling studded with fresh blueberries, and a vibrant homemade blueberry topping. Baked in a water bath for a perfectly silky texture, it’s an elegant dessert ideal for special occasions or anytime you crave a fresh, tangy, and fruity treat.

  • Total Time: 10 hours 10 minutes
  • Yield: 10-12 servings

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt

For the Batter

  • 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
  • 1 to 1½ teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1½ cups fresh blueberries

For the Blueberry Topping

  • 2 cups fresh blueberries
  • 2 tablespoons lemon juice
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1½ teaspoons cornstarch
  • 2 tablespoons water

Instructions

  1. Prepare Crust: Preheat oven to 325°F. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan and lightly grease or spray it to prevent sticking.
  2. Make Crust: In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until combined. Press mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 to 12 minutes until golden brown. Cool completely on wire rack.
  3. Turn Down Oven: Reduce oven temperature to 300°F.
  4. Make Filling: Using an electric mixer with paddle attachment, beat cream cheese until smooth. Gradually add sugar, salt, and 3 tablespoons flour and mix on low speed until no lumps remain. Add sour cream, lemon zest, lemon juice, and vanilla extract; beat until smooth and creamy. Scrape down sides and bottom as needed.
  5. Add Eggs: Add eggs one at a time, beating on low speed just until combined after each addition. Also add one egg yolk and mix gently. Scrape bowl as necessary.
  6. Fold in Blueberries: Toss 1½ cups blueberries with remaining 1 teaspoon flour to prevent sinking, then fold gently into the batter with a spatula.
  7. Pour Over Crust: Pour batter evenly over cooled crust in springform pan. Place pan in large roasting pan and pour hot water into roasting pan halfway up sides of foil-wrapped pan to create a water bath.
  8. Bake: Bake cheesecake for 1 hour 20 to 25 minutes. The center should be set but still slightly jiggly.
  9. Cool in Oven: Turn off oven and crack oven door open. Leave cheesecake inside for 30-45 minutes to cool gradually.
  10. Remove and Chill: Remove cheesecake from oven and water bath, carefully unwrap foil, and transfer to wire rack to cool to room temperature (1-2 hours). Wrap tightly and refrigerate at least 8 hours to set completely.
  11. Make Blueberry Topping: In a small saucepan, combine 1 cup blueberries, lemon juice, sugar, and vanilla extract. Bring to boil then simmer for 7 minutes until berries break down. Mix cornstarch with water, then stir into blueberry mixture to thicken. Remove from heat and fold in remaining 1 cup blueberries. Let cool and adjust thickness by adding small amounts of water if needed.
  12. Serve: Run a knife around edges of cheesecake before removing springform ring. Spoon or drizzle blueberry topping over the cheesecake just before slicing and serving. Extra topping can be served on the side.

Notes

  • Using full-fat cream cheese and sour cream ensures a rich and creamy cheesecake texture.
  • Allow all dairy ingredients and eggs to come to room temperature to prevent lumps in batter.
  • Tossing blueberries in flour helps prevent sinking during baking but is optional.
  • Baking the cheesecake in a water bath prevents cracks and promotes even baking.
  • Let cheesecake chill for at least 8 hours or overnight for best flavor and texture.
  • Blueberry topping can be prepared in advance and kept refrigerated.
  • Run a thin knife around the edges before releasing the pan sides to ensure clean slices.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/lemon-blueberry-cheesecake-recipe/