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Lemon Blueberry Cheesecake Recipe

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★★★★★

5 from 91 reviews

This Lemon Blueberry Cheesecake features a creamy, tangy lemon-infused cream cheese filling layered with a fresh blueberry sauce, all atop a buttery graham cracker crust. Baked in a water bath to ensure a smooth, crack-free texture, this dessert combines bright citrus flavors with sweet berries for a perfect balance. Ideal for gatherings or special occasions, it’s chilled to perfection and served with vibrant swirls of blueberry topping.

Ingredients

Scale

Graham Cracker Crust

  • 2 ⅔ cups graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup melted butter

Lemon Cheesecake Filling

  • 24 ounces cream cheese, room temperature
  • 1 ¼ cups sugar
  • 3 large eggs, room temperature, whisked
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Blueberry Sauce

  • 1 ¼ cups fresh blueberries, divided
  • ⅛ cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray, line the bottom with parchment paper, and lightly spray the parchment as well. Set aside.
  2. Make Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined. Press the crust mixture firmly on the bottom and up the sides of the prepared springform pan to form an even layer.
  3. Bake Crust: Bake the crust in the preheated oven for 12 minutes. Remove from the oven and allow it to cool while you prepare the filling.
  4. Prepare Lemon Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar on medium speed for 2 to 3 minutes until the mixture is smooth and creamy. Gradually beat in the whisked eggs on low speed until incorporated. Add lemon juice, lemon zest, and vanilla extract; mix until just combined.
  5. Layer Filling and Blueberry Sauce – First Layer: Pour half of the cheesecake filling into the cooled crust.
  6. Cook Blueberry Sauce: In a small saucepan over medium heat, combine 1 cup of blueberries, sugar, cornstarch, water, and lemon juice. Stir constantly as the blueberries begin to soften and burst. Add the remaining ¼ cup of blueberries, then simmer until the sauce thickens. Remove from heat and let cool slightly.
  7. Add Blueberry Sauce and Second Layer: Spoon half of the blueberry sauce over the first layer of cheesecake filling. Use a toothpick to gently swirl the sauce into the filling. Pour the remaining cheesecake filling over the blueberry layer. Spoon the remaining blueberry sauce on top and swirl again with a toothpick for a marbled effect.
  8. Prepare for Baking in Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a shallow roasting pan or baking dish. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake Cheesecake: Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until the center is almost set and still has a slight jiggle when gently shaken.
  10. Cool and Chill: Carefully remove the springform pan from the water bath. Let the cheesecake cool enough to handle, then transfer it to a wire rack to cool completely. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully.
  11. Serve: Remove the sides of the springform pan before serving. Slice and enjoy the creamy, tangy lemon cheesecake with swirls of fresh blueberry sauce.

Notes

  • Using room temperature ingredients helps achieve a smoother cheesecake batter.
  • The water bath during baking prevents cracks on the cheesecake surface and promotes even baking.
  • For best flavor, chill the cheesecake overnight to let the flavors meld.
  • Ensure to wrap the springform pan tightly with foil to prevent water leakage during the water bath.
  • Fresh blueberries can be substituted with frozen if fresh are unavailable, but thaw and drain them first.

Keywords: lemon cheesecake, blueberry cheesecake, baked cheesecake, lemon blueberry dessert, graham cracker crust, water bath cheesecake

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