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Lemon Blueberry Cheesecake

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  • Author: Olivia Bexley
  • Total Time: 8 hours 50 minutes
  • Yield: 12 servings

Description

This creamy Lemon Blueberry Cheesecake combines a buttery graham cracker crust with a smooth lemon cheesecake filling dotted with fresh blueberries and finished with a glossy homemade blueberry topping.

Ingredients

For the Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 8 tablespoons unsalted butter, melted

For the Lemon Blueberry Cheesecake

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3/4 cup sour cream
  • 1/3 cup fresh lemon juice
  • 1 1/2 tablespoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 egg yolk
  • 1 1/4 cups fresh blueberries

For the Blueberry Topping

  • 2 cups blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Mix the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
  3. Bake the crust for 9–10 minutes. Remove from the oven and cool.
  4. Lower the oven temperature to 300°F (150°C).
  5. Beat the softened cream cheese on low speed until smooth. Add the sugar and flour and mix just until combined.
  6. Add the sour cream, lemon juice, lemon zest, and vanilla. Mix until creamy and even.
  7. Add the eggs one at a time, mixing gently after each addition. Finish with the egg yolk. Avoid overmixing.
  8. Gently fold the blueberries into the cheesecake batter.
  9. Pour the filling over the cooled crust and smooth the surface.
  10. Place the springform pan in a larger roasting pan. Add hot water to the roasting pan until it reaches about halfway up the outside of the cheesecake pan. Wrap the springform pan in heavy-duty foil first if needed to prevent leaks.
  11. Bake for 70–80 minutes, until the edges are set and the center still has a gentle wobble.
  12. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about 45 minutes.
  13. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
  14. For the topping, combine the blueberries, sugar, and lemon juice in a saucepan over medium heat.
  15. Mix the cornstarch and water separately until smooth, then stir into the blueberries.
  16. Cook for several minutes until the sauce is glossy and slightly thickened, leaving some blueberries whole.
  17. Cool the blueberry topping completely.
  18. Remove the chilled cheesecake from the springform pan and spoon the cooled blueberry topping over the center.
  19. Slice while chilled and serve with additional fresh blueberries, lemon slices, or whipped cream if desired.

Notes

Use room-temperature cream cheese for the smoothest filling. Do not overmix after adding the eggs. Let the cheesecake cool gradually to help prevent cracks. Refrigerate covered for up to 4 days. Frozen blueberries can be used; add them straight from frozen to the filling and use thawed or frozen berries for the topping.

  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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