Lemon Blueberry Cheesecake
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Tart, sweet, and creamy lemon cheesecake filled with juicy blueberries and topped with a fresh blueberry sauce. Use my no-foil method to make the easiest cheesecake water bath.
This recipe is brought to you in partnership with Bushel and Berry®.
MY PERFECT HOMEMADE CHEESECAKE RECIPE: LEMON + BLUEBERRY STYLE
If there’s one dessert combo I know will always be popular when I’m creating new recipes, it’s blueberry + lemon. Since I started my site in 2014, these blueberry lemon bars have been one of my most popular recipes, and these lemon blueberry cupcakes always get rave reviews from readers, too.
When I started planning my lineup for my monthly cheesecake series, I knew that a blueberry lemon cheesecake was an absolute must. These two flavors complement each other so perfectly that I couldn’t pass up the opportunity to make a bright and flavorful lemon cheesecake with blueberry sauce.
While I use fresh blueberries to stud the lemon cheesecake filling and the easy blueberry sauce on top, you can also use frozen blueberries so this delectable cheesecake can grace your dessert spread year round.
WHY YOU’LL LOVE THIS LEMON BLUEBERRY CHEESECAKE RECIPE
My lemon blueberry cheesecake recipe takes my creamy and decadent classic cheesecake and brightens it up with tangy lemon zest and juicy, sweet blueberries. The cheesecake layer itself is infused with lemon flavors and packed with fresh blueberries, baked in an easy graham cracker crust, and topped off with a syrupy blueberry topping.
Each component of this easy lemon blueberry cheesecake is packed with flavor and provides a wonderful combination of flavors and textures.
LEMON BLUEBERRY CHEESECAKE RECIPE INGREDIENTS
The ingredients you need for a lemon blueberry cheesecake are pretty straightforward. Be sure to use full fat block cream cheese and full fat sour cream for the best flavor and supremely creamy texture.
You can use either fresh or frozen blueberries in the cheesecake and the blueberry topping. If using frozen, do not thaw before using which will help them maintain their firm round shape.
Thanks to Bushel and Berry®, I had fresh blueberries available to me because they were in season when I made this recipe. I particularly like this blueberry plant “Perpetua,” because it stays small enough to grow in a patio container and it will give you two crops of sweet and delicious blueberries! The first fruit will appear in mid-summer and again in the fall.
GRAHAM CRACKER CRUST
This cheesecake uses my go-to graham cracker crust. Feel free to make an Oreo crust with golden Oreos or the lemon ones!
For my basic graham cracker crust, you will need:
• graham cracker crumbs
• granulated sugar
• unsalted butter
LEMON CHEESECAKE BASE
This lemon cheesecake filling stems from my classic cheesecake recipe. We add in fresh lemon zest while beating the cream cheese and sugar to insure extreme infusion of lemon flavor in every nook and cranny.
For the lemon cheesecake base, you will need:
• full fat cream cheese
• lemon zest
• granulated sugar
• full fat sour cream
• vanilla extract
• lemon juice
• eggs
• blueberries
BLUEBERRY TOPPING
This blueberry topping is not to be mistaken for a compote. We’re cooking the blueberries juuuuust until they’re shiny and releasing juices, but we want to keep them as globe-like as possible.
For the fresh blueberry syrup topping, you will need:
• cornstarch
• lemon zest and juice
• blueberries
• granulated sugar
HOW TO MAKE BLUEBERRY AND LEMON CHEESECAKE
My best advice is to make the blueberry topping while the cheesecake is in the oven, that way it has ample time to cool and chill. Putting a warm topping onto the chilled cheesecake can lead to melting, and the chilled sauce is a little sturdier and thicker than when it’s warm.
GRAHAM CRACKER CRUST
STEP #1
Start by crushing the graham crackers in a food processor or blender until they become a fine crumb. Pour the crumbs into a large bowl, add the sugar and stir to combine. Drizzle the melted butter over the mixture and stir until everything is evenly saturated with butter.
STEP #2
Press the graham cracker crust mixture into the bottom of the prepared pan, then bake the crust for 8 minutes. Remove from the oven and allow it to cool while you prepare the filling.
LEMON CHEESECAKE BASE
STEP #3
Start the lemon cheesecake filling by beating the cream cheese on medium high speed until smooth, about 2 minutes. Add the lemon zest and granulated sugar and beat again until combined.
STEP #4
Reduce the mixer speed to low, then add the sour cream and vanilla and mix until completely combined. Add the lemon juice and blend again until smooth.
STEP #5
Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.
STEP #6
Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated.
STEP #7
Add the fresh or frozen blueberries then use a large spatula to gently fold them into the batter until they are evenly dispersed.
STEP #8
Pour the batter into the prepared pan, top with a few more blueberries, if desired, then create a water bath for baking.
USE A NO-FOIL WATER BATH
Eliminating the need for foil makes baking a cheesecake an absolute dream. I have seen folks place a pan of water under the cheesecake in the oven, but I prefer immersing the cheesecake into the water.
I actually have an entire post dedicated to how to make a cheesecake water bath (without foil), because it’s that important.
Create a water bath by placing the cheesecake pan in a slightly larger round pan (I like to use a 10″ cake pan) and then place that pan into an even larger round pan (I like to use a 12″ cake pan) or roasting pan.
Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
Here is a cake pan bundle that includes both of the larger size pans I use for my water bath.
TOP WITH HOMEMADE BLUEBERRY SAUCE
As I mentioned, I like to prepare my blueberry sauce the same day I bake the cheesecake so it’s completely chilled when I put it on top of the chilled cheesecake. At the very least, you’ll want to allow it to cool/chill in the refrigerator for 30 minutes before adding it to the top of the cheesecake. You can also serve it on the side so each slice can be topped individually.
STEP #9
In a medium size saucepan, combine the cornstarch and lemon juice and whisk them together until smooth. Add the lemon zest, blueberries, and sugar and turn the heat to medium-low.
STEP #10
Gently mix everything together as it heats, taking care not to break up the blueberries too much. Allow the mixture to cook for about 5 minutes until the mixture is thick and glossy.
STEP #11
Remove from the heat, pour into a separate container, and store in the refrigerator for at least 30 minutes.
STEP #12
Top the cheesecake with the cooled blueberry mixture and homemade whipped cream, if desired.
LEMON BLUEBERRY CHEESECAKE SUCCESS TIPS
Be sure you’ve read through my instructions thoroughly before beginning your cheesecake recipe. To summarize the key points, try to remember these 6 success tips for the perfect blueberry lemon cheesecake while you’re working through the recipe.
DO NOT OVERMIX THE BATTER: after you add the sour cream and vanilla, stick to the “low” setting on your mixer as rushing the process can lead to too much air in the batter which can create cracks and bubbles.
BAKE IN A WATER BATH: at the very minimum, place a large roasting pan with hot water in it on the rack below the one that has your cheesecake on it. For best results, create a no-foil water bath like I outline below.
DO NOT OPEN THE OVEN DOOR: try to resist the temptation to open the door to peek at your cheesecake and use your oven light instead. Allowing the hot air to escape can drastically change the temperature inside your oven, resulting in uneven baking of the cheesecake.
COOL IN THE OVEN INITIALLY: allowing cheesecake to cool gradually while the oven temperature decreases insures a slow and even settling of the cheesecake filling.
COOL AT ROOM TEMPERATURE BEFORE CHILLING: do not go from the warm oven to the refrigerator. Remember, we want gradual temperature changes for our baked cheesecake.
MAKE THE BLUEBERRY SAUCE WELL AHEAD OF TIME: I always bake my cheesecakes a day before I want to serve them so they are good and chilly. Since the blueberry sauce will need to cool down before it gets added to the top of the cheesecake, it just makes the most sense to make it on the same day I make the cheesecake so it has ample time to chill.
LEMON BLUEBERRY CHEESECAKE RECIPE FAQs
Lemon Blueberry Cheesecake Recipe
Ingredients
GRAHAM CRACKER CRUST
- 1 and ½ cups (155g) graham cracker crumbs approximately 10 full sheets
- ¼ cup (50g) granulated sugar
- 5 Tablespoons (72g) unsalted butter melted
CHEESECAKE
- 32 ounces (900g) full fat block cream cheese completely softened to room temperature1
- 2 Tablespoons lemon zest
- 1 cup (200g) granulated sugar
- 8 ounces (226g) full fat sour cream about 1 scant cup; at room temperature1
- 1 teaspoon vanilla extract
- ⅓ cup (80mL) fresh lemon juice room temperature; approximately 3 lemons
- 4 large eggs at room temperature1
- 1 and ½ cups (285g) fresh blueberries frozen are fine, do not thaw
BLUEBERRY TOPPING
- 1 teaspoon cornstarch
- zest and juice of one lemon
- 6 ounces (170g) fresh blueberries about 1 heaping cup; frozen are fine, do not thaw
- 2 Tablespoons (25g) granulated sugar
Instructions
GRAHAM CRACKER CRUST
- Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.
- In a food processor, crush the graham crackers until they become a fine crumb. Pour the graham cracker crumbs into a large bowl, add the sugar and stir to combine. Drizzle the melted butter over the mixture and stir until everything is evenly saturated with butter.1 and ½ cups (155g) graham cracker crumbs, ¼ cup (50g) granulated sugar, 5 Tablespoons (72g) unsalted butter
- Press the graham cracker crumb mixture into the bottom of the prepared springform pan, then bake the crust for 8 minutes. Remove from the oven and allow to cool while you prepare the filling.
CHEESECAKE
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the lemon zest and granulated sugar then beat again until combined, about another 2 minutes.32 ounces (900g) full fat block cream cheese, 2 Tablespoons lemon zest, 1 cup (200g) granulated sugar
- Reduce the mixer speed to low2, then add the sour cream and vanilla and mix until completely combined. Add the lemon juice and blend again until smooth.8 ounces (226g) full fat sour cream, 1 teaspoon vanilla extract, ⅓ cup (80mL) fresh lemon juice
- Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.4 large eggs
- Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.
- Add the blueberries then use a large spatula to gently fold the blueberries into the batter until evenly dispersed.1 and ½ cups (285g) fresh blueberries
- Pour the batter into the prepared pan. Top with a few more blueberries, if desired. Create a water bath3 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
- Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
- Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off4 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
BLUEBERRY TOPPING
- In a medium size saucepan, combine the cornstarch and lemon juice and whisk together until smooth. Add the lemon zest, blueberries, and sugar and turn the heat to medium-low.1 teaspoon cornstarch, zest and juice of one lemon, 6 ounces (170g) fresh blueberries, 2 Tablespoons (25g) granulated sugar
- Gently mix everything together as you heat, taking care not to break up the blueberries too much. Allow to cook for about 5 minutes until the mixture is thick and glossy.
- Remove from the heat and pour into a container, store in the refrigerator for at least 30 minutes.
- Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
- Top the cheesecake with the cooled blueberry mixture and homemade whipped cream, if desired. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Freeze blueberry topping separately. Thaw everything in the refrigerator overnight, and top cheesecake with blueberry mixture and whipped cream before serving.
Notes
- Room temperature: I cannot stress enough how important it is to have completely room temperature ingredients. This will insure you have the smoothest batter possible. I like to let my ingredients sit out at least 1 hour and sometimes closer to 2 hours before starting my recipe.
- Mixer speed: it’s important not to go above low (or low-medium) speed after you’ve beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
- Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
- Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.