Lemon Blueberry Cheesecake

A slice of blueberry cheesecake on a plate.

5 from 1 vote

This Lemon Blueberry Cheesecake is packed with tangy lemony flavor and delicious blueberries. It's a cheesecake that's perfect for summer and easy to make!

Prep Time25

Cook Time1 30

Chill Time8

Total Time9 55

Servings: slices

Author: Miranda Couse

Ingredients

Crust

1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons butter melted

Cheesecake

24 ounces cream cheese room temperature
1 ¼ cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
Zest 1 lemon
½ cup full-fat sour cream
½ cup fresh lemon juice about 3 lemons
4 large eggs
1 - 2 cups fresh blueberries
Blueberry Sauce

Blueberry Sauce

1 tablespoon cornstarch
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1 1/4 cups fresh or frozen blueberries

Instructions

Crust

Preheat oven to 325 degrees F. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a 3 inch strip of parchment paper.
In a medium bowl, add the 1 ½ cups graham cracker crumbs, melted 5 tablespoons butter, and 2 tablespoons granulated sugar. Mix until it resembles wet sand and can be packed down.
Pour the crust mixture into the prepared pan. Firmly and evenly press the crust into the bottom of the pan.
Place in the fridge or freezer to firm up while preparing the cheesecake filling.

Cheesecake

Add the 24 ounces cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed until the cream cheese is smooth and creamy. Scrape down the bowl.
Add in the 1 ¼ cups granulated sugar and 3 tablespoons all-purpose flour. Mix until incorporated.
Add the 1 teaspoon vanilla extract, Zest 1 lemon, and ½ cup full-fat sour cream. Beat until well blended.
Add in the ½ cup fresh lemon juice and mix on low until most of the juice is incorporated. Turn the mixer up to medium speed and beat until combined.
Add the 4 large eggs one at a time. Beat in each egg just until incorporated. Scrape down the sides and bottom of the bowl before adding the next egg.
Fold in the 1 - 2 cups fresh blueberries until evenly distributed in the cheesecake batter.
Before adding the cheesecake mixture to the springform pan, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the springform pan in a slightly larger pan to keep the water bath from leaking into the cheesecake.
Place the foil wrapped pan or two pans in a third pan that's filled with about 1 inch of hot water.
Pour the cheesecake batter on top of the chilled crust. Give it a couple of gentle taps on the counter to help remove any air bubbles.
Place the cheesecake in the preheated oven and bake for 1 hour 25 minutes to 1 hour 35 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.
Serve with fresh blueberry sauce and whipped cream.

Blueberry Sauce

In a medium saucepan, add the 1 tablespoon cornstarch and 3/4 cup granulated sugar together. Stir until the cornstarch is incorporated.
Add in the 1/4 cup fresh lemon juice and 1 1/4 cups fresh or frozen blueberries to the pan. Stir until combined.
Place over medium heat and let come up to a boil while stirring constantly. Boil for 5 minutes or until thickened.
Remove from the heat and let cool completely.

Notes

You can use frozen blueberries, but I would recommend thawing and draining them first to help reduce the amount of water being added to the cheesecake. Frozen blueberries will create streaks of purple in the cheesecake.

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

Nutrition