lemon blueberry cheesecake

This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.

Lemon Blueberry Cheesecake

(302 grams) graham cracker crumbs

tbsp (140 grams) salted butter, melted

tbsp (39 grams) sugar

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(173 grams) sour cream

tbsp (90 milliliters) lemon juice

lemon

eggs, room temperature

blueberries

(52 grams) sugar

cornstarch

water

(277 grams) blueberries

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

tsp vanilla extract

Lemon slices, for decorating, optional

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE

p id=&#8221;instruction-step-6&#8243;>5. Reduce oven temperature to 300°F (148°C).
6.

In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7.

Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
8.

Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9.

Gently stir the blueberries into the batter.
10

Pour the cheesecake batter evenly into the crust.
11

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12

Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
13

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15

Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.
TOPPING

id=&#8221;instruction-step-17&#8243;>16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
17

Add the blueberries and stir to coat with the sugar mixture.
18

Continue to cook until the blueberries start to soften and let out juice.
19

Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
20

When you&#8217;re ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21

Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate.
22

Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon.
23

Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.

Hi Lindsay!
This is my absolute favorite cheesecake recipe out there. Don't get me wrong....I'm new to the cheesecake game so I haven't done a lot, but this is hands down my favorite one quite possibly in existence. If I wanted to attempt to make these "mini" would I have to adjust anything outside of the equipment and time? I have never made mini's before so this is a stretch from the start, my plan was just to sub in your cooking methods for your mini cheesecakes and apply it to this lemon beauty. Please let me know! Thank you very much!

I made this recipe TWICE in one week!  It is amazingly delicious.  The 6" cake is super tiny and cute but didn't a day with my friends and family.  Do yourself a favor and double it because you'll wish you had after the first bite.  It's so light and creamy with the right amount of lemony tang.  The homemade blueberry sauce is a great mixture of sweet &amp; sour goodness.

So yummy!  The lemon base is perfectly tangy and lemony, and goes so well with the blueberry sauce.  This is one of my favorite recipes!

This is a really good recipe! Can you do a lemon raspberry swirl cheesecake with a graham cracker crust. That's what I want to make next, and I'm having trouble with it.

I followed the recipe to a T and baked and cooled in the oven per recipe, it cracked down center. Flavor was great but I will cool it for an hour in oven with door open.

I've made this recipe before and my everyone loves it. What can I use in place of sour cream? Would Greek yogurt be a good alternative and if so, what is the ratio?

I am about to make this for my family. I live near the Rockies.  I'm at 5,384 ft above sea level. Do I need to modify anything for baking at altitude?

Just amazing delicious cheesecake! Made it for my Dad’s birthday (he loves blueberry cheesecake) and the whole family loved it. I’m not known for my baking skills, but this recipe was so simple and worked so well :)

Made this for my mom’s birthday and everyone LOVED it. It was all eaten right away. Thank you for such a great recipe, it came out perfect!

https://www.youtube.com/watch?v=avByUWeY1e8

This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout! It sits in a graham cracker crust and is topped with a homemade blueberry sauce! Perfect for spring and summer! Recipe: https://www.lifeloveandsugar.com/lemon-blueberry-cheesecake/

Lemon Blueberry Cheesecake is bright, delicious, and bursting with fresh berries. My no bake blueberry cheesecake is the best summer dessert!

Lemon Blueberry Cheesecake (No Bake Recipe) + Video

lemon Oreos (1 package)

unsalted butter (1 stick, melted)

white almond bark (melted)

cream cheese, (softened)

sugar

heavy cream

lemon Jello mix (1/2 of a 3.4 ounce package)

Line the bottom of a 7-inch springform pan with Parchment paper. Set aside.

Place the Oreos in a blender or food processor, and pulse until you have fine crumbs. Pour the melted butter into the blender or food processor and pulse to coat (or place crumbs in a bowl and add butter, then stir until coated).

Press the crumbs into the bottom of the Spring-form pan, and smooth evenly. Place the pan in the freezer while you make the filling.

In a small bowl combine blueberries and ¼ cup sugar. Stir and set aside.

In the bowl of a stand mixer, combine the cream cheese, heavy cream, and remaining ¾ cup of sugar. Mix on low until all ingredients are well mixed.

Pour the cooled almond bark into the bowl, and mix on low until completely incorporated. Scrape down the sides of the bowl, and blend until smooth and creamy. Divide the batter into two bowls, add lemon jello powder to one bowl and add fresh blueberries to the other bowl.

Remove the pan from the freezer, and pour the lemon cheesecake batter into the pan, smoothing out the batter with a spatula.

Scoop the blueberry cheesecake on top of the lemon layer and smooth the top with a spatula.

Freeze 4 hours to overnight for best results. Before serving, remove the pan from the freezer, and thaw for 15 to 20 minutes.

Oh my gosh, this Lemon Blueberry Cheesecake was such a breeze to whip up! The flavors were absolutely divine, and I can't wait to make it again!

Easy to make and you can't go wrong with lemon and blueberry! It was delightful!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621828650/qntmhdf5mybp7vonfpvf.mp4

Lemon Blueberry Cheesecake is bright, delicious, and bursting with fresh berries. This no bake lemon cheesecake is the best spring dessert!

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Top 2 lemon blueberry cheesecake recipes from across the web

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Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake (No Bake...

The most viewed lemon blueberry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine