Lemon Blueberry Cheesecake

While we always love a slice of classic vanilla cheesecake, lemon blueberry cheesecake is a flavorful twist we swoon over during the spring and summer. On top of excellent flavor and texture, this fruity cheesecake recipe is elevated with the addition of fresh lemon zest and a homemade blueberry compote topping.

This lemon blueberry dessert comes together as many other cheesecakes do: Prep the graham cracker crust, bake the lemon cheesecake and let it cool. Before serving, dress it up with the blueberry topping for an impressive dessert for a special occasion or a delicious family dinner.

Lemon Blueberry Cheesecake Ingredients

• Graham cracker crumbs
• Granulated sugar
• Butter
• Cream cheese
• Sour cream
• All-purpose flour
• Vanilla extract
• Eggs
• Lemon zest
• Lemon juice
• Fresh blueberries
• Cornstarch
• Cold water

Directions

Step 1: Prep the pan

Preheat the oven to 350°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about an 18-inch square). Wrap the foil securely around the pan.

Step 2: Make the crust

In a small bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter.

Press the mixture onto the bottom of the prepared springform pan. Place the pan on a baking sheet and bake the crust for 10 minutes. Cool on a wire rack.

Step 3: Make the filling

In a large bowl, beat the softened cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla.

Editor’s Tip: If you just pulled the cream cheese from the fridge, don’t fret: There are ways to soften cream cheese quickly. Microwaving in five-second intervals, turning the block over between each time, is one of the quickest.

Add the eggs and lemon zest, and beat on low speed just until combined.

Pour the filling over the crust.

Step 4: Bake the cheesecake

Place the springform pan in a larger baking pan and add 1 inch of hot water to the larger pan. Bake the cheesecake until the center is just set and the top appears dull, 40 to 45 minutes. Turn off the oven and open the door. Let the cheesecake sit for 30 minutes or until the center is completely set.

Step 5: Chill the cheesecake

Remove the cheesecake from the oven and take the springform pan out of the water bath. Cool the cheesecake on a wire rack for 10 minutes. Then, remove the foil and let the cheesecake cool for one hour longer. Refrigerate the cheesecake overnight, covering it when it is completely cooled.

Step 6: Make the blueberry topping

In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over low heat for five minutes or until the berries are softened. Combine the cornstarch and water until smooth, and stir into the blueberry mixture. Bring the mixture to a boil. Cook and stir for two minutes or until thickened. Remove from the heat and cool slightly.

Transfer the topping to a blender, cover and process until smooth. If desired, strain out the solids.

Step 7: Top and serve

Loosen the sides of the cheesecake from the springform pan with a knife and remove the rim from the pan. Top the cheesecake with the blueberry compote before slicing and serving.

How to Store Lemon Blueberry Cheesecake

Because of the cream cheese and eggs in the filling, it’s important to keep any type of cheesecake chilled. Store this blueberry lemon cheesecake covered or in an airtight container in the fridge for up to four days. If you haven’t added the topping yet, you can also freeze the cheesecake. Wrap it in storage wrap and then a layer of aluminum foil. Store the cheesecake in the freezer for up to one month and allow it to thaw overnight in the fridge. Then, make the blueberry compote and add it on top before serving.

Lemon Blueberry Cheesecake Tips

Do you have to use a water bath for blueberry lemon cheesecake?

This lemon berry cheesecake recipe calls for a water bath, and it’s an important step. The water in the pan heats up in the oven, creating steam, which adds moisture to the environment while the cheesecake bakes. This will help prevent any cracks from forming in the cheesecake.

How can you tell when lemon blueberry cheesecake cake is done?

Cheesecakes require 40 to 45 minutes of bake time, and it can be tricky to tell when they’re done. The best way to check is to perform a cheesecake test called the wobble test. Use a wooden spoon to tap against the springform pan. If the blueberry lemon cheesecake ripples, then it needs more time in the oven. If it only slightly wiggles, then it’s time to take it out of the oven to let it cool.

Can you use another topping for lemon berry cheesecake?

While the homemade blueberry topping is a wonderful complement for this cheesecake, you can opt for another choice to dress up the lemon cheesecake base. Top the cheesecake with another type of fruit compote or even lemon curd for extra lemon flavor.

Watch How to Make Lemony Blueberry Cheesecake

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