Lemon Blueberry Cheesecake

Total Time Prep: 40 min. Bake: 40 min. + chilling
Yield 12 servings
Test Kitchen Approved
This lemon blueberry cheesecake with a fresh blueberry compote topping is a tasty twist on a classic cheesecake.

Ingredients

  • CRUST:
  • 1 cup graham cracker crumbs (about 16 squares)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 teaspoon grated lemon zest
  • BLUEBERRY COMPOTE:
  • 1-1/2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

Directions

  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18-in. square). Wrap foil securely around pan.
  2. For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of prepared springform pan. Place on a baking sheet. Bake for 10 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs and lemon zest; beat on low speed just until combined. Pour filling over crust.
  4. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 40-45 minutes. Turn off oven and open the door; let cheesecake sit 30 minutes, or until center is completely set. Remove cheesecake from oven and springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Remove foil; cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over low heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. If desired, strain out solids.
  6. Loosen sides from pan with a knife; remove rim from pan, top with blueberry compote. Slice; serve.

Nutrition Facts

1 piece: 424 calories, 28g fat (16g saturated fat), 138mg cholesterol, 262mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 7g protein.

Classic cheesecake gets dolled up with a simple lemon-blueberry compote. The juice from the syrup gives the creamy dessert a complementary tart and sweet bite that you can't resist. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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