Description
This Lemon Blueberry Cheesecake is rich, creamy, and bursting with bright lemon flavor and fresh blueberry swirls. Made with a buttery graham cracker crust, smooth lemon cheesecake filling, and homemade blueberry sauce, it’s the perfect make-ahead dessert for holidays, brunches, or special gatherings.
Ingredients
Graham Cracker Crust
2 ⅔ cups graham cracker crumbs
⅓ cup granulated sugar
⅔ cup unsalted butter, melted
Lemon Cheesecake Filling
24 ounces cream cheese, room temperature
1 ¼ cup granulated sugar
3 large eggs, room temperature, lightly whisked
2 tablespoons lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Blueberry Sauce
1 ¼ cup fresh blueberries, divided
⅛ cup granulated sugar
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
Instructions
Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray, line with parchment paper, and spray again.
Make the crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom and slightly up the sides of the pan. Bake for 12 minutes. Let cool.Make the filling:
Beat cream cheese and sugar until smooth and creamy (2–3 minutes).
Add eggs on low speed until just combined.
Mix in lemon zest, lemon juice, and vanilla extract.
Pour half of the filling into the crust.Make the blueberry sauce:
In a saucepan over medium heat, combine 1 cup blueberries, sugar, cornstarch, water, and lemon juice. Stir constantly until berries burst and sauce thickens.
Add remaining blueberries and simmer briefly. Remove from heat and cool slightly.Spoon half the blueberry sauce over the cheesecake filling. Swirl gently with a knife or toothpick.
Pour remaining cheesecake filling on top. Add remaining blueberry sauce and swirl again.
Wrap springform pan tightly with heavy-duty foil. Place inside a roasting pan. Pour hot water halfway up the sides of the pan.
Bake 1 hour to 1 hour 10 minutes, until center is slightly jiggly.
Remove from oven. Cool at room temperature, then refrigerate at least 4 hours or overnight before serving.
Notes
For best results, use room temperature ingredients.
Wrap the pan in two layers of heavy-duty foil to prevent water from seeping in.
For extra protection, place the wrapped springform pan inside a slightly larger cake pan before placing it in the water bath.
Chill overnight for clean slices and best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked (Water Bath)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 507
- Sugar: 37g
- Sodium: 399mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg