Lemon Blueberry Cheesecake
Bake lemon blueberry cheesecake with creamy lemon filling, graham crust, and fresh blueberry sauce—a stunning dessert that's easy for home bakers.
Ingredients
Buttery Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 12 whole crackers
- 3 tablespoons sugar
- 6 tablespoons unsalted butter melted
- Pinch of salt
- Why this works: The crumbs soak up melted butter and sugar baking into a firm, flavorful base that stays crisp under the creamy filling.
Creamy Lemon Blueberry Cheesecake Filling
- 24 ounces full-fat cream cheese room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup sour cream room temperature
- ¼ cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries pat dry so they don’t bleed
- Why this works: Softened cream cheese blends smoothly while lemon juice and zest add bright flavor. A handful of blueberries baked inside gives pops of sweetness in every slice.
Quick Homemade Blueberry Sauce (Optional but Recommended)
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Stir 1 teaspoon of cornstarch into 1 tablespoon of water to form a smooth thickening paste.
Instructions
Step 1 – Prep the springform pan
- Lightly grease a 9-inch springform pan.
- Wrap the outside with a double layer of heavy-duty foil to keep the water bath from seeping in.
Step 2 – Make the graham cracker crust
- Stir together graham cracker crumbs, sugar, melted butter, and a touch of salt in a mixing bowl.
- Press the mixture firmly into the bottom of the pan with the back of a measuring cup.
- Bake at 350 °F (175 °C) for 10 minutes. Cool on a rack while you mix the filling.
Step 3 – Mix the cheesecake batter
- Beat room-temperature cream cheese and sugar on medium speed until creamy and lump-free.
- Add eggs one at a time, beating just to blend.
- Blend in the sour cream, freshly squeezed lemon juice, grated zest, and vanilla extract until fully incorporated. Scrape the bowl to keep the batter smooth.
- Gently fold in 1 cup fresh blueberries with a rubber spatula.
Step 4 – Assemble the water bath
- Gently transfer the cheesecake mixture onto the cooled crust and level the surface with a spatula.
- Place the wrapped pan inside a roasting pan.
- Add hot water to the roasting pan until it reaches halfway up the springform sides.
- Why? Using a water bath ensures the cheesecake bakes evenly and stays crack-free with a smooth texture.
Step 5 – Bake the cheesecake
- Bake the cheesecake at 325 °F (165 °C) for 55–65 minutes until the edges look set but the center still jiggles slightly.
- Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Slow cooling helps avoid splits.
Step 6 – Cool completely
- Remove the cheesecake from the water bath, take off the foil, and place on a wire rack.
- Let it reach room temperature, then cover and refrigerate at least 4 hours (overnight is best).
Step 7 – Make the blueberry sauce
- In a small saucepan, stir blueberries, sugar, and lemon juice over medium heat.
- When the berries burst and release juice, add the cornstarch slurry.
- Simmer 1–2 minutes until thick and glossy. Cool to room temperature.
Step 8 – Finish and serve
- Release the chilled cheesecake from the pan and transfer to a serving plate.
- Spoon the homemade blueberry sauce over the top.
- Add thin lemon slices or extra fresh berries for color.
Notes
Nutrition Information
- Calories 430 kcal
- Total Fat 29 g
- Saturated Fat 16 g
- Cholesterol 110 mg
- Sodium 280 mg
- Total Carbohydrates 35 g
- Dietary Fiber 1 g
- Sugars 24 g