Lemon Blueberry Cheesecake

There’s something magical about the combination of bright, zesty lemon and sweet, juicy blueberries. As a devoted baker and citrus enthusiast, I’ve spent years perfecting this Lemon Blueberry Cheesecake recipe. The result? A creamy, perfectly balanced dessert that combines the tartness of fresh lemons with bursts of sweet blueberries, all crowned with a homemade blueberry sauce.

Why This Recipe Works:

• Perfect balance of flavors
• Foolproof water bath method
• Made with fresh, natural ingredients
• Professional-level results at home

Essential Equipment:

• 9-inch springform pan
• Large roasting pan (for water bath)
• Stand mixer or hand mixer
• Measuring cups and spoons
• Zester
• Heavy-duty aluminum foil

Ingredients:

For the Graham Cracker Crust

• 2 cups graham cracker crumbs (about 16 full sheets)
• 1/4 cup granulated sugar
• 1/2 cup salted butter, melted

For the Cheesecake Filling

• 24 oz (3 packages) cream cheese, room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 cup sour cream, room temperature
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest
• 3 large eggs, room temperature
• 2 egg yolks, room temperature
• 1 1/2 cups fresh blueberries

For the Blueberry Sauce

• 1 tablespoon cornstarch
• 2 tablespoons warm water
• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice

Step-by-Step Instructions:

Preparing the Crust

1. Preheat oven to 325°F (163°C)
2. Wrap springform pan with heavy-duty aluminum foil
3. Mix graham cracker crumbs, sugar, and melted butter
4. Press mixture into pan bottom and sides
5. Bake for 8 minutes
6. Cool completely on wire rack

Making the Cheesecake Filling

1. Reduce oven temperature to 300°F (148°C)
2. Beat cream cheese until smooth (3-4 minutes)
3. Add sugar and flour gradually
4. Mix in sour cream, lemon juice, and zest
5. Add eggs and yolks one at a time
6. Fold in blueberries gently

Baking Process

1. Pour filling into cooled crust
2. Place springform pan in roasting pan
3. Fill roasting pan with hot water halfway up sides
4. Bake for 1 hour and 15 minutes
5. Turn off oven, leave door closed (30 minutes)
6. Crack oven door, cool additional 30 minutes
7. Refrigerate overnight

Creating the Blueberry Sauce

1. Dissolve cornstarch in warm water
2. Heat blueberries, sugar, and lemon juice
3. Simmer until berries burst (5-7 minutes)
4. Add cornstarch mixture
5. Cook until thickened (2-3 minutes)
6. Cool completely

Pro Tips for Perfect Results:

Temperature Matters

• Room temperature ingredients ensure smooth mixing
• Gradual cooling prevents cracks
• Refrigerate at least 8 hours before serving

Texture Tips

• Don’t overmix after adding eggs
• Fold blueberries gently to prevent breaking
• Use water bath for even baking

Storage Guidelines

• Refrigerate up to 5 days
• Freeze up to 3 months
• Thaw overnight in refrigerator

Common Troubleshooting:

Preventing Cracks

• Use room temperature ingredients
• Don’t overmix
• Follow cooling instructions exactly
• Use water bath method

Sauce Consistency

• Add more cornstarch if too thin
• Thin with water if too thick
• Strain for smoother texture

Variations and Substitutions:

Crust Options

• Use vanilla wafers
• Try shortbread cookies
• Make gluten-free with almond flour

Fruit Alternatives

• Swap blueberries for raspberries
• Use blackberries
• Mix different berries

Nutritional Information:

• Serving Size: 1 slice
• Calories: 450
• Fat: 28g
• Carbohydrates: 45g
• Protein: 7g

Recipe FAQs:

Can I make this without a water bath?

While possible, water bath ensures even baking and prevents cracks.

Can I use frozen blueberries?

Fresh preferred for texture, but frozen work in sauce.

How do I know when it’s done?

Slight jiggle in center, edges set.

Can I make it ahead?

Yes, refrigerate up to 5 days.

Serving Suggestions:

• Fresh mint garnish
• Whipped cream
• Additional fresh berries
• Lemon zest strips

Final Notes:

This Lemon Blueberry Cheesecake combines classic flavors in a sophisticated dessert. Perfect for special occasions or whenever you crave something extraordinary. Remember, patience is key – allow proper cooling and chilling time for best results.

Lemon Blueberry Cheesecake

Cakecreative

Lemon Blueberry Cheesecake. The result? A creamy, perfectly balanced dessert that combines the tartness of fresh lemons

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Servings 6

Notes

Ingredients:

For the Graham Cracker Crust

• • 2 cups graham cracker crumbs (about 16 full sheets)

• • 1/4 cup granulated sugar

• • 1/2 cup salted butter, melted

For the Cheesecake Filling

• • 24 oz (3 packages) cream cheese, room temperature

• • 1 cup granulated sugar

• • 3 tablespoons all-purpose flour

• • 1 cup sour cream, room temperature

• • 2 tablespoons fresh lemon juice

• • 2 tablespoons lemon zest

• • 3 large eggs, room temperature

• • 2 egg yolks, room temperature

• • 1 1/2 cups fresh blueberries

For the Blueberry Sauce

• • 1 tablespoon cornstarch

• • 2 tablespoons warm water

• • 2 cups fresh blueberries

• • 1/2 cup granulated sugar

• • 1 tablespoon fresh lemon juice