Lemon Blueberry Cheesecake

I love this cheesecake for its luscious texture and bright, tangy flavor. The combination of creamy lemon cheesecake and bursts of fresh blueberries makes it an irresistible dessert for any occasion. With its buttery graham crust and glossy blueberry topping, it’s as beautiful as it is delicious.

Why You’ll Love This Recipe

I love how this cheesecake balances richness with freshness. The lemon adds a citrusy lift that keeps the filling light, while the blueberries provide natural sweetness and a gorgeous color contrast. It’s an impressive dessert that’s surprisingly easy to prepare when done step by step. Plus, it slices cleanly and holds its shape perfectly after chilling.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
1–1½ 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

Directions

1. Preheat oven: Set oven to 325 °F (160 °C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside with two layers of aluminum foil if using a water bath.
2. Make the crust: Combine graham cracker crumbs, melted butter, sugar, and a pinch of salt in a bowl. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sugar, 3 tablespoons flour, and salt, and beat until well combined and fluffy.
4. Add the sour cream, lemon zest, lemon juice, and vanilla extract. Mix on low until smooth.
5. Add the eggs one at a time, followed by the extra yolk, mixing on low after each addition until just combined. Avoid overbeating to prevent cracks.
6. Toss the blueberries with the remaining 1 teaspoon flour and gently fold them into the batter using a spatula.
7. Pour the batter into the prepared crust and smooth the top.
8. Bake: Place the springform pan in a large roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan. Bake for 60–70 minutes, or until the edges are set and the center is slightly wobbly.
9. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
10. Remove from the oven and water bath, then cool completely at room temperature. Refrigerate for at least 6 hours or overnight before adding topping.
11. Make the blueberry topping: In a small saucepan, combine 2 cups fresh blueberries, lemon juice, sugar, and vanilla. Cook over medium heat until the blueberries start releasing juices.
12. Mix the cornstarch with water and stir it into the blueberry mixture. Simmer for 2–3 minutes until thickened and glossy. Remove from heat and let cool completely.
13. Once chilled, spoon the blueberry topping over the cheesecake and spread evenly.
14. Slice with a sharp knife (wiping clean between cuts) and serve.

Servings and Timing

This recipe serves 10–12 slices.
Prep time: 30 minutes
Baking time: 60–70 minutes
Cooling and chilling time: 7–8 hours or overnight
Total time: about 8½–9 hours (mostly cooling)

Variations

• Mixed berry topping: Add raspberries or blackberries along with blueberries for a colorful twist.
• Crust alternatives: Swap graham crackers for digestive biscuits or crushed vanilla wafers.
• Gluten-free: Use gluten-free graham crackers and certified gluten-free flour.
• No-bake version: Use the same crust and topping, but prepare a no-bake cheesecake filling with whipped cream and cream cheese stabilized with gelatin.
• Lemon curd swirl: Drop spoonfuls of lemon curd over the batter before baking and swirl gently for a marbled look.

Storage/Reheating

• Storage: I store the cheesecake covered in the refrigerator for up to 5 days.
• Freezing: To freeze, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Serving: For best flavor and texture, serve slightly chilled. Avoid reheating — cheesecakes are best enjoyed cold.

FAQs

Can I use frozen blueberries for the filling?

Yes — just don’t thaw them first. Toss with flour as directed to prevent them from sinking or bleeding into the batter.

Do I need a water bath?

I prefer using one to prevent cracks and keep the texture creamy. You can skip it if you’re careful not to overbake and let the cheesecake cool slowly.

How do I know when the cheesecake is done?

The center should still wobble slightly when shaken gently. It will firm up as it cools and chills.

Why did my cheesecake crack?

Overbaking or mixing too much air into the batter can cause cracks. A water bath and gradual cooling help prevent this.

Can I make this ahead of time?

Yes — I often make it a day in advance so it has time to chill and set properly. It tastes even better the next day.

Can I use low-fat cream cheese or sour cream?

I don’t recommend it; full-fat versions ensure a rich, smooth texture that holds together well.

What’s the best way to get clean slices?

Use a sharp knife, dip it in hot water, and wipe clean between cuts for neat edges.

Can I make mini cheesecakes with this recipe?

Yes — divide the batter into lined muffin tins and bake for 20–25 minutes, then cool and chill as usual.

What should I do if the crust seems crumbly?

Make sure the butter is evenly distributed and press it firmly into the pan. If it’s too dry, add a bit more melted butter.

Can I skip the topping?

Yes — the cheesecake is delicious plain, or you can top it with whipped cream or a drizzle of lemon curd instead.

Conclusion

This lemon blueberry cheesecake is one of my favorite desserts to make when I want something elegant yet comforting. The creamy lemon filling, buttery crust, and glossy blueberry topping come together beautifully in flavor and presentation. I love how the citrus brightness lifts the richness of the cheesecake, making every bite perfectly balanced and unforgettable.

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