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Lemon Blueberry Cheesecake

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A creamy lemon cheesecake filled with bursts of fresh blueberries, set on a buttery graham cracker crust and topped with a glossy blueberry sauce — a stunning dessert that’s as bright and flavorful as it looks.

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

1–1½ 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. Preheat 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 foil if using a water bath.
  2. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until evenly moistened and press firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool.
  3. In a large bowl, beat cream cheese until smooth and creamy. Add sugar, 3 tablespoons flour, and salt; beat until fluffy.
  4. Add sour cream, lemon zest, lemon juice, and vanilla; mix on low until smooth.
  5. Beat in eggs one at a time, followed by the yolk, mixing just until combined. Avoid overmixing.
  6. Toss blueberries with 1 teaspoon flour, then gently fold into the batter.
  7. Pour the batter over the crust and smooth the top.
  8. Place pan in a roasting pan and pour hot water halfway up the sides. Bake 60–70 minutes, until edges are set and the center slightly wobbles.
  9. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove and cool fully at room temperature, then refrigerate at least 6 hours or overnight.
  10. For the topping, cook 2 cups blueberries, lemon juice, sugar, and vanilla in a saucepan until juicy. Stir in cornstarch mixed with water and simmer 2–3 minutes until thick and glossy. Cool completely.
  11. Spoon blueberry topping over chilled cheesecake before serving. Slice with a sharp knife, wiping clean between cuts.

Notes

Use full-fat cream cheese and sour cream for the creamiest texture.

Do not overmix the batter — this prevents cracks.

Cheesecake firms as it cools, so remove from oven when slightly wobbly in the center.

  • For gluten-free, use gluten-free graham crackers and flour.
  • Make a day ahead for best texture and flavor development.

Nutrition

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