Print

Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A showstopping dessert combining a buttery graham cracker crust, velvety lemon-infused cheesecake batter with whole blueberries, and a vibrant stovetop blueberry compote.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) granulated sugar

Lemon Blueberry Filling

  • 24 oz (678g) full-fat cream cheese, room temperature
  • 1 cup (207g) granulated sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 6 tbsp (90ml) fresh lemon juice
  • 2 tbsp finely grated lemon zest
  • 3 large eggs + 2 large egg yolks, room temperature
  • 1 1/2 cups (200g) fresh blueberries

Blueberry Compote Topping

  • 1/4 cup (52g) granulated sugar
  • 1 tbsp cornstarch
  • 2 tsp cold water
  • 2 cups (277g) blueberries (fresh or frozen)

Whipped Cream & Garnish

  • 1 cup (240ml) cold heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • Lemon wheels (optional)

Instructions

  1. Preheat & Blind-Bake: Heat oven to 325°F (163°C). Line a 9-inch springform pan base with parchment; grease sides. Mix crust ingredients, press into bottom and 1 inch up sides, and bake for 10 minutes. Cool completely.
  2. Prep Pan: Wrap the outside bottom and sides of the pan with two layers of heavy-duty foil. Lower oven to 300°F (148°C).
  3. Make Batter: Beat cream cheese, sugar, and flour on low speed until smooth. Blend in sour cream, lemon juice, and lemon zest. Add eggs and yolks one by one on low speed until combined. Fold in 1 1/2 cups blueberries.
  4. Water Bath Bake: Pour batter into crust. Set pan inside a roasting pan and add warm water halfway up the springform’s foil. Bake 1 hour 15 minutes until edges are set but center remains slightly jiggly.
  5. Slow-Cool Process: Turn off oven; leave door closed for 30 minutes. Crack door open for another 30 minutes. Remove pan from water bath, unwrap foil, and chill in refrigerator for at least 6 hours.
  6. Compote & Serve: Whisk sugar, cornstarch, and water in a saucepan over medium heat; add blueberries and cook 4–6 minutes until thickened. Chill compote. Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Top cheesecake with whipped cream, chilled compote, and lemon slices.

Notes

  • Water Bath Leak Prevention: Use 18-inch extra-wide heavy-duty foil or an oven-safe roasting bag under your springform pan to ensure water does not penetrate the crust.
  • Mixing Speed: Always mix on low speed once eggs are added to prevent trapped air pockets from causing surface fissures.
  • Storage: Keep refrigerated in an airtight container for up to 4 days or freeze undecorated slices for up to 2 months.

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