Lemon blueberry cheesecake starts with a sweet buttery graham cracker crust, then is filled with a delicious lemon cheesecake mixture and a fresh homemade blueberry sauce that is added into and on top of the cheesecake.
Cheesecake and fruit is just about the most classic dessert flavor around. Of course, cheesecake is served plain, but when you really think about it, you’ll most often see it with some kind of fruit on top of it. I take that classic pairing and actually infuse the fruit throughout the cheesecake! I’ve been making this recipe and other fruit variants of it for years now. It was actually an accident. I was making a fruit topping, but I cooked it a bit too long. It turned into more of a compote or sauce, and rather than use it for something else, I simply swirled it into the batter. As Bob Ross would say, it was a happy little accident, and I’ve actually made it one of my preferred ways to make fruity cheesecake.
Lemon Blueberry Cheesecake
This delicious cheesecake combines the classic spring and summer flavors of blueberries and lemon. A graham cracker crust is topped with a luscious lemon cheesecake batter that’s swirled with a simple blueberry sauce. It’s a sweet, zesty, zingy cheesecake that makes every taste bud in your mouth happy and always has everyone coming back for more. Serve it as a family dessert or bring it to your next potluck or cookout. It’s a great dessert for any occasion.
Why You’ll Love This Lemon Blueberry Cheesecake Recipe
There are many reasons why you’ll love this lemon blueberry cheesecake. Here are a few of them:
- It’s a delicious and refreshing dessert that is perfect for spring and summer.
- The combination of lemon and blueberries is a classic flavor combination that is sure to please.
- The cheesecake is rich and creamy, with a hint of tartness from the lemon.
- The blueberries add a touch of sweetness and tartness, and their beautiful color makes the cheesecake look even more appealing.
- The cheesecake is easy to make and can be prepared ahead of time, making it perfect for a party or potluck.
- It’s a crowd-pleaser that is sure to be a hit with everyone who tries it.
If you’re looking for a delicious and refreshing dessert, then you need to try this lemon blueberry cheesecake. It’s sure to be a hit with everyone who tries it!
Lemon Blueberry Cheesecake Ingredients
This simple cheesecake recipe uses equally simple ingredients that you can easily find at your local grocery store. The actual measurements are in the recipe card at the bottom of the post.
- Graham cracker crumbs: It is the base of the cheesecake and provides a sturdy foundation for the filling and is made from graham cracker crumbs, butter, and sugar.
- Granulated sugar: The most common type of sugar used in baking and to sweeten the cheesecake filling.
- Melted butter: The melted butter is used to help bind the graham cracker crumbs together and to add flavor to the crust.
- Cream cheese: The cream cheese is used to make the cheesecake filling.
- Large eggs: They are used in baking to add volume and richness, and help bind the cheesecake filling together.
- Lemon zest: The lemon zest is used to add flavor to the cheesecake filling.
- Lemon juice: The lemon juice is used in the blueberry filling and to add flavor to the cheesecake filling.
- Vanilla extract: Is a common ingredient in cheesecakes because it adds a rich, sweet, and slightly floral flavor, and also helps to enhance the other flavors in the cheesecake.
- Fresh blueberries: The fresh blueberries are used to add sweet flavor and color to the cheesecake.
- Cornstarch: The cornstarch is used to thicken the blueberry filling.
How to Make Lemon Blueberry Cheesecake
This cheesecake is fully homemade, but it’s very easy to make. It only takes a few simple steps, a little baking, and then chilling. That’s it!
Step 1: Prep
Preheat the oven to 350 degrees and spray a 9-inch springform pan with nonstick cooking spray. Then, line it with parchment paper and lightly spray again. Set aside.
Step 2: Make the Crust
Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. Then, press the mixture evenly into the bottom of the pan and up the sides. Bake for 12 minutes, then let the crust cool.
Step 3: Make the Cheesecake Batter
Beat the cream cheese and sugar on medium speed for 2 to 3 minutes until creamy. Then, beat the eggs into the mixture at low speed. Finally, add the lemon juice, lemon zest, and vanilla to the mixture and beat again.
Step 4: Make the Blueberry Sauce
Add 1 cup of blueberries, sugar, cornstarch, water, and lemon juice to a small saucepan. Cook over medium heat, stirring constantly until the berries burst. Then, add the remaining blueberries to the pan and cook until the sauce has thickened. let cool.
Step 5: Construct the Cheesecake
Pour half the cheesecake batter into the pan overtop of the crust. Then, spoon half the cooled blueberry mixture over the cheesecake batter and swirl with a toothpick. Pour in the remaining cheesecake batter and spoon the blueberry sauce over the top. Then, swirl the blueberry sauce into the batter with a toothpick.
Step 6: Bake
Place the pan on a large sheet of heavy-duty aluminum foil, and wrap it up on the sides of the pan. Place the pan in a shallow roasting pan and add boiling water to fill it halfway up the side of the springform pan. Bake for 1 hour to 1 hour and 10 minutes until the center is almost set and a bit jiggly.
Step 7: Cool
Remove the pan from the oven and let it cool for 45 minutes to an hour while still in the water. Then, remove the cheesecake pan from the water and place it on a wire rack to cool to room temperature.
Step 8: Chill
Chill in the fridge for a minimum of 4 hours or overnight. Then, remove the cheesecake from the springform pan when ready to serve.
- Be sure your cream cheese is fully softened for the best texture and to prevent any little bits of raw cream cheese in your cheesecake batter.
- Don’t be too aggressive with your swirling. You want swirls, not purple mud.
- It’s important to use the water bath method to prevent your cheesecake from cracking.
- A minimum of 4 hours chill time is required for this cheesecake, but overnight makes it even better.
- You can use Oreos to make a chocolate crust.
- Make your filling with your favorite berries like strawberries, raspberries, blackberries, and the like.
What to Serve with Lemon Blueberry Cheesecake
Like all cheesecakes, this variation is delicious with a glass of milk or a cup of coffee. It’s also the perfect dessert to serve after a hearty meal of beef, pork, or chicken.
How do you prevent cheesecake from cracking.
The best way to prevent cheesecake from cracking is to bake it using a water bath. This adds moisture to the oven and evenly distributes the heat around the cheesecake, allowing it to bake at an even pace both inside and out.
How do you make a water bath for cheesecake?
Simply place your cheesecake pan in a larger pan and fill it with boiling water until it reaches about halfway up the cheesecake pan. You’re done!
Why did my lemon cheesecake not set?
A runny cheesecake is usually caused by improperly mixed ingredients or over-baking.
Can I use orange juice instead of lemon juice in cheesecake?
Absolutely. Orange juice can be added to cheesecake in the same ratio as lemon juice.
What happens if you add too much lemon juice to cheesecake?
If you add too much lemon juice to cheesecake the acidity in the lemon juice could cause your batter to curdle.
How to Store and Freeze Lemon Blueberry Cheesecake
You can store this cheesecake in an airtight container for up to 4 days. For longer storage, you can freeze it for up to a month. Chill the cheesecake, then wrap it tightly in a double layer of plastic wrap followed by a layer of foil.
Try This Delicious Lemon Blueberry Cheesecake Recipe Today
This homemade lemon blueberry recipe is absolutely delicious and so much easier to make than you might think. With simple ingredients and a simple baking method, this is a great cheesecake to get a ton of flavor with no special baking methods. Give this delicious cheesecake a try, and I know you’ll make a permanent part of your dessert rotation.
More Delicious Cheesecake Recipes You’ll Enjoy
Mini Lemon Cheesecakes – Mini lemon cheesecakes are a delicious and refreshing dessert that is perfect for any occasion. Made with a graham cracker crust, a creamy lemon cheesecake filling, and a sweet and tart lemon glaze.
Strawberry Swirl Cheesecake – Rich and creamy, delicious cheesecake topped with a fresh strawberry swirl and baked to perfection.
Pumpkin Cheesecake Bars – These delicious cheesecake bar recipe is two classic favorites in one, cheesecake and pumpkin pie, and topped with candied pecans.
And, here are some delicious Mini Apple Cheesecakes from Deliciously Seasoned that everyone will enjoy.
Lemon Blueberry Cheesecake
Lemon Cheesecake Filling
- Preheat oven to 350° and spray a 9 inch springform pan with non-stick cooking spray, then line it with parchment paper and lightly spray again. Set aside.
Graham Cracker Crust
- In a medium bowl, add graham cracker crumbs, sugar and melted butter. Stir until combined.
- Add graham cracker mixture into the prepared springform pan and press on the bottom and up the sides.
- Bake for 12 minutes and remove from the oven. Let cool.
Lemon Cheesecake Filling
- In a large bowl, beat cream cheese and sugar on medium speed for 2-3 minutes until creamy.
- Beat eggs into cream cheese mixture on low speed.
- Add lemon juice, lemon zest and vanilla into cheesecake mixture, mix until combined then pour half into the crust.
- In a small saucepan over medium heat, add 1 cup of blueberries, sugar, cornstarch, water, and lemon juice. Stir to combine and cook, stirring constantly.
- Once the blueberries start to burst, add the remaining blueberries into the pan and continue to simmer until the sauce has thickened.
- Remove from heat, let cool and spoon half of the mixture on the cheesecake. Swirl it around with a toothpick then pour the remaining cheesecake filling over the blueberry filling.
- Add the remaining blueberry mixture onto the top of the cheesecake and swirl around.
- Place the cheesecake on aluminum foil and wrap the foil up around the sides.
- Place in a shallow pan or roasting pan.
- Add hot water halfway up the springform pan (this helps the cheesecake from cracking).
- Bake for 1 hour to 1 hour and 10 minutes or until the center is almost set and a little jiggly still.
- Carefully remove from the oven and let water cool enough then remove cheesecake from the roasting pan and set on a wire rack to cool. Once cool enough, place in the refrigerator and chill for 4+ hours or overnight then remove cheesecake from the springform pan and enjoy.
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