Go Back

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake combines creamy cheesecake with a tangy lemon flavor, all topped with a luscious blueberry sauce. It’s a delightful dessert that’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 saucepan
  • 1 measuring cups and spoons
  • 1 parchment paper

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 2 cups fresh blueberries Can be substituted with frozen blueberries.
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ cup water
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let it cool.
  • In another large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, mixing until well combined.
  • Add the vanilla extract, eggs (one at a time), lemon juice, and lemon zest to the cream cheese mixture. Mix until just combined, avoiding overmixing.
  • Pour the cheesecake filling over the cooled crust. Smooth the top with a rubber spatula.
  • Bake in the oven for 50-60 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
  • After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.
  • In a saucepan, combine fresh blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until it begins to bubble and thicken (about 5-7 minutes). Remove from heat and let cool.
  • Serve the chilled cheesecake topped with the blueberry sauce.

Notes

You can substitute fresh blueberries with frozen ones if fresh are unavailable.
For a richer flavor, consider adding a teaspoon of lemon extract to the filling.
Make sure to fully cool the cheesecake before refrigerating to avoid a watery texture.