Description
This luscious Lemon Blueberry Cheesecake features a rich cream cheese filling infused with fresh lemon juice and zest, studded with juicy blueberries, and set on a buttery graham cracker crust. Topped with a sweet blueberry compote and fluffy whipped cream, this dessert is perfect for special occasions or a decadent treat.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
Lemon Blueberry Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 3/4 cup (173g) sour cream
- 6 tbsp (90ml) lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 cups blueberries
Blueberry Topping
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (277g) blueberries
Whipped Cream
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
- Lemon slices, for decorating, optional
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water in the water bath.
- Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined, scraping down sides as needed. Add sour cream, lemon juice, and lemon zest; mix on low speed until blended. Add eggs one at a time, mixing slowly after each addition, then add egg yolks and mix until combined. Gently fold in the blueberries.
- Assemble and Bake Cheesecake: Pour filling into the prepared crust. Place the springform pan into a larger pan and add enough warm water to reach halfway up the sides of the springform pan, avoiding water above the foil. Bake for 1 hour 15 minutes until the center is set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes. Then, crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking. Remove from oven and water bath and refrigerate until completely cooled.
- Prepare Blueberry Topping: In a medium saucepan over medium heat, combine sugar, cornstarch, and water. Stir until sugar melts and mixture becomes wet. Add blueberries and stir to coat. Cook until blueberries soften and juice thickens slightly. Remove from heat, transfer to a bowl, and refrigerate until cool.
- Make Whipped Cream: When ready to serve, whip heavy cream, powdered sugar, and vanilla extract in a large bowl on high speed until stiff peaks form.
- Assemble and Serve: Remove cheesecake from refrigerator, release sides of springform pan, and transfer to a serving plate. Pipe whipped cream swirls around the edge, spoon blueberry topping over the center, and garnish with lemon slices if desired. Refrigerate until serving. Best enjoyed within 3 to 4 days.
Notes
- Room temperature ingredients ensure a smooth, crack-free cheesecake batter.
- Using a water bath helps prevent cracking and promotes even baking.
- Press crust firmly and evenly so it holds together when sliced.
- Do not overmix the cream cheese mixture to avoid incorporating excess air which can cause cracks.
- Slow cooling in the oven prevents sudden temperature changes that lead to cracking.
- Use fresh blueberries for best flavor and texture.
- The cheesecake should be chilled completely before topping and serving for clean slices.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 140 mg
