Save
Summer desserts don't get better than this luscious lemon blueberry cheesecake. The tangy lemon perfectly balances the sweet blueberries in every creamy bite. I've perfected this recipe over countless family gatherings and it never fails to make everyone smile. The gorgeous purple swirls from the blueberry sauce make it look like it came from a fancy bakery but trust me it's totally doable in your kitchen.
The Magic Behind This Recipe
What I love most about this cheesecake is how the flavors dance together. The bright citrus notes wake up your taste buds while the sweet blueberries and buttery graham cracker crust create the perfect balance. My guests always ask for seconds and I've lost count of how many times I've shared this recipe with friends who couldn't believe they made it themselves.
What You'll Need From Your Kitchen
- Graham Cracker Crust: Made with crushed graham crackers, sugar, and melted butter for a sweet, crunchy base.
- Cream Cheese: The foundation of the cheesecake, providing a smooth and creamy texture.
- Lemon Juice and Zest: Fresh lemon juice and zest add tangy citrus flavor to the filling.
- Sour Cream: Enhances the creamy texture and adds a subtle tang.
- Egg Yolks: Used to intensify the lemon flavor, alongside whole eggs for structure.
- Blueberries: Fresh or frozen, for bursts of fruity flavor in the cheesecake and the homemade topping.
- Sugar and Flour: For sweetness and a slight structural boost in the filling.
Let's Bake Together
- Prepare The Crust
- Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake at 325°F (160°C) for 8 minutes. Let cool.
- Make The Filling
- Beat cream cheese, sugar, and flour until smooth. Mix in sour cream, lemon juice, and zest. Add egg yolks and eggs, beating until combined. Fold in blueberries gently.
- Bake In A Water Bath
- Pour the filling into the crust. Place the pan in a water bath and bake at 325°F (160°C) for about 70 minutes, until the edges are set but the center is slightly jiggly. Cool to room temperature, then refrigerate for several hours or overnight.
- Make Blueberry Sauce
- Combine blueberries, sugar, and a splash of water in a saucepan. Simmer until thickened. Cool completely.
- Assemble And Serve
- Top the chilled cheesecake with the blueberry sauce. Garnish with whipped cream and lemon slices before serving.
Save
Make It Look Amazing
My secret for serving this cheesecake is adding little touches that make it look extra special. I love topping each slice with a fresh dollop of whipped cream and a thin lemon wheel. Sometimes I scatter fresh blueberries around the plate too. It looks gorgeous on my grandmother's cake stand especially when served alongside afternoon tea or coffee.
Keep It Fresh
This cheesecake stays perfect in the fridge for about 5 days covered tightly. I often make it a day ahead when hosting dinner parties since it needs time to chill anyway. If you want to plan way ahead you can freeze it without the topping. Just wrap it well and pop it in the freezer for up to 3 months. Let it thaw overnight in the fridge before adding the blueberry sauce.
Common Questions About Cooking
- → Why do you need a water bath for this cheesecake?
- A water bath helps the cheesecake bake evenly and prevents cracking. The moist heat creates a gentle baking environment that helps maintain the creamy texture.
- → Can I use frozen blueberries instead of fresh?
- Yes, you can use frozen blueberries in both the filling and topping. Thaw and drain them well before adding to the filling to prevent excess moisture.
- → How do I prevent my cheesecake from cracking?
- Follow the slow cooling process in the recipe - leaving it in the turned-off oven with door closed, then cracked. Also, avoid overmixing the batter which can add too much air.
- → How do I know when the cheesecake is done?
- The center should be set but still slightly jiggly when done. The slow cooling process will finish the cooking while preventing cracks in the surface.
- → Can this cheesecake be frozen?
- You can freeze the cheesecake without toppings for up to 2 months. Wrap well in plastic wrap and foil, then thaw overnight in the fridge before adding fresh toppings.