Lemon Blueberry Cheesecake

Why You’ll Love This Recipe

Lemon Blueberry Cheesecake is a perfect dessert for anyone who loves the bright, zesty flavors of lemon paired with the sweet juiciness of blueberries. The rich, creamy cheesecake filling sits atop a buttery graham cracker crust, giving you that delightful contrast of crunch and smooth texture. The added blueberry topping brings just the right amount of sweetness and fruitiness to complement the tangy lemon. Whether for a special occasion or a weekend treat, this cheesecake is sure to impress!

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs

• ¼ cup granulated sugar

• 8 tablespoons salted butter, melted

Lemon Cheesecake Filling

• ¾ cup granulated sugar

• ¼ cup light brown sugar, packed

• 2 tablespoons lemon zest

• 24 ounces cream cheese, room temperature (block style)

• ⅔ cup sour cream (full fat) or Greek yogurt

• 3 tablespoons lemon juice (from 1 to 2 lemons)

• 1 to 2 teaspoons lemon extract (optional)

• 3 large eggs, room temperature

• 1 cup blueberries (optional)

Toppings/Optional Garnish

• 1 ½ cups blueberry pie filling

• 2 cups fresh whipped cream

• Lemon slices and/or lemon zest

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Graham Cracker Crust
   Preheat the oven to 350°F. Prepare a 9-inch springform pan by lightly spraying it with nonstick cooking spray.
   In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until evenly combined.
   Press the mixture into the springform pan to form a crust, covering the bottom and about an inch up the sides. Use a glass or measuring cup to press it evenly.
   Bake for 8 to 12 minutes until it just starts to brown. Remove and let it cool completely.

2. Cheesecake Filling
   Lower the oven temperature to 325°F. Prepare the water bath by placing a folded towel in the bottom of a large roasting pan. Make sure the springform pan fits comfortably in the roasting pan.
   In a large mixing bowl or stand mixer, combine granulated sugar, brown sugar, and lemon zest. Beat for 1 to 2 minutes until fragrant.
   Add the cream cheese, one block at a time, beating on low speed until smooth after each addition.
   Add the sour cream (or Greek yogurt), lemon juice, and lemon extract (if using). Beat on low speed until fully combined.
   Add eggs one at a time, beating just until combined. Avoid over-beating.
   If using blueberries, fold them into the cheesecake mixture.
   Wrap the springform pan in 2 layers of heavy-duty aluminum foil to prevent water from getting in.
   Pour the cheesecake mixture into the cooled crust and smooth the top with an offset spatula. Tap the pan on the counter to release any air bubbles.
   Carefully place the pan in the prepared water bath, ensuring the water reaches about halfway up the springform pan.
   Bake for 65 to 80 minutes, or until the cheesecake has a slight jiggle in the center. The cheesecake should reach 145°F when measured with a thermometer.
   If it starts cracking, turn off the oven. Leave the cheesecake in the oven with the door cracked for 60 minutes.
   Remove the cheesecake from the oven and allow it to cool on a rack for an hour.
   Once cooled, cover it with plastic wrap and refrigerate overnight, or for a minimum of 4 hours.

3. Serving
   When ready to serve, remove the cheesecake from the springform pan. Spread the blueberry pie filling on top.
   Pipe whipped cream around the edge and garnish with lemon zest or lemon slices. Slice carefully with a sharp knife, wiping it clean between cuts, and enjoy!

Servings and Timing

• Servings: 10

• Prep Time: 20 minutes

• Cook Time: 1 hour 5 minutes

• Chill Time: 6 hours (minimum)

Variations

• Blueberry Compote: If you prefer a fresh blueberry topping, make a simple blueberry compote by combining 1 ½ cups of blueberries, 2 tablespoons of water, ¼ cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat for 8-10 minutes, then let it cool before using.

• Other Fruit Toppings: This cheesecake pairs beautifully with other fruits such as raspberries, strawberries, or even a mixed berry compote.

• Gluten-Free Crust: For a gluten-free version, substitute the graham cracker crumbs with gluten-free graham cracker crumbs or even almond meal for a nutty twist.

Storage/Reheating

• Storage: Leftover cheesecake should be stored tightly covered in an airtight container for up to 5 days in the refrigerator.

• Freezing: To freeze, wrap tightly in plastic wrap, then foil, and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight. Avoid freezing with the whipped cream and topping, as their texture may change upon thawing.

FAQs

Can I use a different fruit for the topping?

Yes! You can use fresh or canned fruit like strawberries, raspberries, or blackberries. Each will bring a unique flavor to the cheesecake.

How can I avoid cracks in the cheesecake?

Baking in a water bath helps prevent cracks. Also, avoid overmixing the batter and let the cheesecake cool gradually in the oven after baking.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

How do I know when the cheesecake is done?

The cheesecake is done when it jiggles slightly in the center but is set around the edges. It should also reach 145°F when checked with a digital thermometer.

Can I make a smaller version of this cheesecake?

Yes, you can reduce the recipe and use a smaller springform pan. Just be sure to adjust the baking time accordingly.

What should I do if I don’t have a springform pan?

A springform pan is ideal for cheesecakes, but if you don’t have one, you can use a regular cake pan. Just be sure to line the pan with parchment paper for easier removal.

How long should I chill the cheesecake?

It’s best to chill the cheesecake for at least 4 hours, but overnight is ideal for the best texture and flavor.

Can I use low-fat cream cheese?

Low-fat cream cheese can be used, but the texture might be a bit different. The full-fat version provides a richer, creamier texture.

How do I prevent the crust from getting soggy?

Ensure the crust is fully cooled before adding the cheesecake filling, and always use heavy-duty aluminum foil to prevent water from seeping in during the baking process.

Can I make this cheesecake without the blueberry topping?

Yes! You can skip the blueberry topping and just enjoy the lemon-flavored cheesecake on its own, or use another topping like a lemon curd or whipped cream.

Conclusion

Lemon Blueberry Cheesecake is a wonderfully indulgent treat that combines the refreshing taste of lemon with the sweetness of blueberries. It’s perfect for any special occasion, or even as an elegant dessert for a weeknight treat. With a smooth and creamy filling, a buttery crust, and the option for a tangy blueberry topping, this cheesecake will be a hit with everyone who tries it!