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Lemon Blueberry Cheesecake Recipe

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★★★★★

4.6 from 123 reviews

This Lemon Blueberry Cheesecake combines a tangy lemon-flavored creamy cheesecake with a sweet blueberry swirl and graham cracker crust for a delightful dessert experience. The cheesecake features a homemade blueberry sauce layered and swirled into the filling, baked to creamy perfection with a smooth texture and zesty freshness.

Ingredients

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Graham Cracker Crust

  • 2 ⅔ cups graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup melted butter

Lemon Cheesecake Filling

  • 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

Blueberry Sauce

  • 1 ¼ cup fresh blueberries, divided
  • ⅛ cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Spray a 9-inch springform pan with non-stick cooking spray, line it with parchment paper, then lightly spray the parchment paper again. Set aside.
  2. Make Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, stirring until fully mixed. Press this mixture firmly on the bottom and up the sides of the prepared springform pan.
  3. Bake Crust: Bake the crust in the preheated oven for 12 minutes. Remove and let cool completely.
  4. Prepare Cheesecake Filling: In a large bowl, beat the cream cheese and sugar on medium speed for 2-3 minutes until smooth and creamy. Gradually add the whisked eggs on low speed and mix just until combined. Add lemon zest, lemon juice, and vanilla extract and mix thoroughly.
  5. Pour First Half Filling: Pour half of the cheesecake filling evenly over the cooled graham cracker crust in the springform pan.
  6. Make Blueberry Sauce: In a small saucepan over medium heat, combine 1 cup of blueberries, sugar, cornstarch, water, and lemon juice. Stir constantly and cook until blueberries begin to burst.
  7. Add Remaining Blueberries: Add the remaining ¼ cup blueberries to the sauce and continue simmering until thickened. Remove from heat and allow to cool.
  8. Layer Blueberry Sauce: Spoon half of the cooled blueberry sauce over the cheesecake layer in the pan. Use a toothpick to gently swirl the sauce into the filling.
  9. Pour Remaining Filling: Carefully pour the remaining cheesecake filling over the blueberry layer.
  10. Top with Blueberry Sauce: Spoon the remaining blueberry sauce on top of the cheesecake and swirl lightly again with a toothpick to create a marbled effect.
  11. Prepare Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place the pan in a shallow roasting pan and pour hot water halfway up the sides of the springform pan to create a water bath, which helps prevent cracking.
  12. Bake Cheesecake: Bake the cheesecake for 1 hour to 1 hour and 10 minutes, until the center is almost set but still slightly jiggly.
  13. Cool and Chill: Carefully remove the cheesecake from the oven. Let the water and pan cool slightly, then remove the cheesecake from the water bath and place on a wire rack to cool completely. Once cool, refrigerate for at least 4 hours or overnight to fully set.
  14. Serve: Remove the cheesecake from the springform pan and serve chilled. Enjoy the creamy, tangy lemon cheesecake with luscious blueberry swirls.

Notes

  • Use room temperature cream cheese and eggs for a smooth filling without lumps.
  • Be sure to wrap the springform pan well with foil to prevent water from seeping in during the water bath.
  • The water bath helps minimize cracking and promotes even baking.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • Fresh blueberries work best for the sauce, but frozen can be used if thawed and drained.
  • Swirling the blueberry sauce gently ensures a beautiful marbled effect without mixing everything together.

Keywords: Lemon cheesecake, blueberry cheesecake, graham cracker crust, blueberry swirl, baked cheesecake, lemon dessert

Find it online: https://leofoster.com/lemon-blueberry-cheesecake-recipe/