Introduction

This Lemon Blueberry Cheesecake combines a tangy lemon flavor with sweet blueberries for a refreshing dessert that’s perfect for any season. A buttery graham cracker crust holds a creamy, zesty filling swirled with blueberry sauce. It’s elegant yet simple to make and sure to impress your guests.

A slice of layered cheesecake with a creamy pale yellow base and a thick top layer covered in dark purple blueberry sauce that drips down the sides. On top of the sauce, there are white swirls of whipped cream and scattered dark blueberry bits. The cheesecake rests on a white plate with some fresh green mint leaves next to it. Around the plate, slices of lemon are placed on a white marbled surface. A woman's hand holds a fork near the cheesecake slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ⅔ cups graham cracker crumbs
⅓ cup sugar
⅔ cup melted butter
24 ounces cream cheese, room temperature
1 ¼ cup sugar
3 large eggs, room temperature, whisked
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 ¼ cup fresh blueberries, divided
⅛ cup sugar
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon cornstarch

Instructions

Step 1: Preheat the oven to 350°F (175°C) and spray a 9-inch springform pan with non-stick cooking spray. Line the bottom with parchment paper and lightly spray the paper as well. Set aside.
Step 2: In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Stir until the mixture is well combined.
Step 3: Press the graham cracker mixture firmly into the bottom and up the sides of the prepared springform pan. Bake for 12 minutes, then remove from the oven and let cool.
Step 4: In a large bowl, beat the cream cheese and 1 ¼ cup sugar at medium speed for 2 to 3 minutes until creamy and smooth.
Step 5: Slowly beat the whisked eggs into the cream cheese mixture on low speed until just combined.
Step 6: Add lemon juice, lemon zest, and vanilla extract to the cheesecake batter. Mix gently until combined, then pour half of the batter evenly over the cooled crust.
Step 7: To make the blueberry sauce, combine 1 cup of blueberries, ⅛ cup sugar, cornstarch, water, and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir constantly as the mixture heats.
Step 8: When the blueberries begin to burst, add the remaining blueberries and continue to simmer until the sauce thickens. Remove from heat and let cool slightly.
Step 9: Spoon half of the blueberry sauce over the poured cheesecake batter. Using a toothpick, gently swirl the blueberry sauce into the batter. Pour the remaining cheesecake batter over the blueberry mixture evenly.
Step 10: Spoon the remaining blueberry sauce on top and swirl again gently with a toothpick to create a marbled effect.
Step 11: Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in during baking.
Step 12: Place the springform pan in a shallow roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracking.
Step 13: Bake for 1 hour to 1 hour and 10 minutes, or until the center is mostly set but still slightly jiggly.
Step 14: Carefully remove the cheesecake from the oven and remove the water bath. Let cool until warm, then place on a wire rack to cool completely.
Step 15: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set fully. Remove the sides of the springform pan before serving.

Tips & Variations

For extra flavor, try adding a teaspoon of almond extract along with the vanilla.
If fresh blueberries are unavailable, frozen blueberries work well—just thaw and drain any excess liquid before using.
Use a water bath carefully to avoid leaks by wrapping the springform pan tightly with multiple layers of foil.
Serve with a dollop of whipped cream or a sprinkle of lemon zest for a decorative touch.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. When reheating, enjoy it chilled for the best texture and flavor.

How to Serve

A slice of layered cake sits on a white plate with a shiny silver fork beside it. The cake has three visible layers: a bottom layer with light cream and cake pieces mixed with dark berries, a middle white cream layer, and a top layer covered with thick dark red berry sauce dripping down the sides. On top, there is a garnish of fresh dark berries and a thin slice of lemon leaning against the berries. In the background, a bowl filled with blueberries and a lemon are visible on a white marbled surface. A woman's hand is gently holding the fork. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day ahead. Refrigerate overnight to allow the flavors to meld and the texture to set properly.

Why do I need to use a water bath when baking cheesecake?

The water bath creates a moist baking environment and helps the cheesecake cook evenly, preventing cracks on the surface.