Delicious Lemon Blueberry Cheesecake Recipe

Indulge in the delightful harmony of flavors with this captivating Lemon Blueberry Cheesecake. This recipe is a celebration of zesty lemon tanginess perfectly complemented by the burst of sweetness from juicy blueberries, all nestled in a creamy, velvety cheesecake filling atop a buttery graham cracker crust.

Crafted with love and a hint of nostalgia, this Lemon Blueberry Cheesecake quickly became a family favorite after debuting at my sister’s summer birthday bash. The vibrant colors of sunny yellow lemon zest and deep purple blueberries always steal the spotlight at our gatherings, setting the stage for a dessert that’s as visually stunning as it is delicious.

Elevating the tanginess of this cheesecake is my little secret – extra lemon zest! I’ve learned from my grandmother to zest directly into the batter, capturing every drop of those citrus oils for an intense burst of flavor. And the beauty of this dessert extends beyond taste; it keeps wonderfully in the fridge, and with a few simple tips, you’ll be slicing into picture-perfect pieces every time. So, whip up this Lemon Blueberry Cheesecake and watch as each bite transports you to a world of sweet, tangy bliss!

Quick Benefits

• Bright citrus flavor from lemon zest
• Burst of sweetness from wild blueberries
• Can be made ahead and refrigerated for up to four days
• Versatile crust options for different flavor profiles

Why You’ll Love This Delicious Lemon Blueberry Cheesecake Recipe Recipe

• Bright Citrus Flavor: The tangy lemon cuts through the richness of the cream cheese, creating a perfect balance of flavors.
• Juicy Blueberries: The bursts of sweetness from the blueberries add a delightful contrast in every bite.
• Showstopping Appearance: The bright yellow and purple colors of the lemon and blueberries make this cheesecake visually appealing and perfect for special occasions.
• Family Favorite: This recipe is tried and tested, becoming a family’s most requested dessert for celebrations.
• Secret Ingredient – Lemon Zest: The extra lemon zest intensifies the citrus flavor, making this cheesecake stand out.
• Make-Ahead: The cheesecake can be made ahead and stored in the refrigerator for up to four days, making it a convenient dessert option for entertaining.
• Freezer-Friendly: The cheesecake freezes exceptionally well, allowing you to prepare it in advance and thaw for future occasions.
• Versatile Ingredients: You can customize the crust and make lighter substitutions without compromising the flavor.
• Perfect Pairing: This cheesecake pairs beautifully with coffee or dessert wines, elevating your dining experience.
• Crack Prevention Tips: The detailed instructions provided help you avoid common cheesecake issues like cracking, ensuring a flawless dessert every time.

Ingredients for Delicious Lemon Blueberry Cheesecake Recipe

Crust

• 302g graham cracker crumbs
• 39g sugar
• 140g salted butter, melted

Lemon Blueberry Filling

• 2 tbsp lemon zest
• 2 large egg yolks, room temperature
• 207g sugar
• 3 large eggs, room temperature
• 90ml lemon juice
• 678g cream cheese, room temperature
• 1 1/2 cups blueberries
• 173g sour cream
• 24g all-purpose flour

Blueberry Topping

• 52g sugar
• 2 tsp water
• 1 tbsp cornstarch
• 277g blueberries

Whipped Cream

• 240ml heavy whipping cream, cold
• 1 tsp vanilla extract
• 58g powdered sugar
• Lemon slices for decoration, optional

How to Make Delicious Lemon Blueberry Cheesecake Recipe

Step 1: Prepare Crust

Preheat oven to 163°C. Line a 23cm springform pan with parchment paper, grease the sides. Mix crust ingredients, press into pan. Bake for 10 minutes, let cool. Cover pan with foil for water bath.

Step 2: Prepare Cheesecake Filling

Lower oven temperature to 148°C. In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Mix in sour cream, lemon juice, and lemon zest until combined. Add eggs and egg yolks one at a time, mixing slowly after each addition. Gently stir in blueberries and pour batter over crust.

Step 3: Bake Cheesecake

Set a springform pan inside a larger pan and fill the outer pan with warm water halfway up the sides of the springform pan. Bake for 1 hour and 15 minutes until the center is set but slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes, then crack the door open for another 30 minutes to cool gradually. Refrigerate until fully cooled.

Step 4: Prepare Blueberry Topping

Combine sugar, cornstarch, and water in a saucepan over medium heat until sugar melts. Stir in blueberries and cook until softened and juicy. Remove from heat, transfer to a bowl, and chill in the refrigerator.

Step 5: Assemble and Serve Cheesecake

Prepare whipped cream by beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Remove springform pan sides from cheesecake. Pipe whipped cream swirls around edges, top with blueberry topping and lemon slices. Chill before serving.

Storage Tips

Once you have prepared the delicious Lemon Blueberry Cheesecake, proper storage is key to maintaining its freshness. To store the cheesecake, keep it in the springform pan and cover it tightly with plastic wrap to prevent it from absorbing any refrigerator odors. For the best presentation, add the whipped cream and blueberry topping just before serving. The cheesecake can be stored in the refrigerator for up to four days, ensuring it remains delicious for multiple servings.

If you find yourself with leftover cheesecake or want to prepare ahead of time, the Lemon Blueberry Cheesecake freezes exceptionally well. Simply wrap the cheesecake tightly in plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to enjoy it, allow the cheesecake to thaw overnight in the refrigerator for the best texture and flavor. By following these storage tips, you can savor the tangy citrus and sweet blueberry flavors of this dessert over several days or even weeks.

Ingredient Substitutions

For ingredient substitutions in this Lemon Blueberry Cheesecake recipe, you can use frozen blueberries instead of fresh ones. Just remember to thaw them completely, drain excess moisture, and coat them in a little flour before folding into the batter to prevent them from sinking during baking.

If you want to change up the crust, consider using digestive biscuits, gingersnaps, or vanilla wafers instead of graham crackers. Each alternative will bring a unique flavor profile to the cheesecake while still providing a delicious base for the creamy filling.

For a lighter version of this cheesecake, you can substitute Neufchâtel cheese for regular cream cheese and Greek yogurt for sour cream. Keep in mind that the texture may vary slightly, but this swap will reduce the overall fat content while still maintaining a creamy and decadent dessert.

Serving Suggestions

For a stunning presentation, serve slices of this Lemon Blueberry Cheesecake with a dollop of freshly whipped cream, a drizzle of blueberry compote, and a sprinkle of lemon zest on top. The contrasting colors and textures will make each bite a delightful experience that your guests will love.

To add a touch of elegance, consider garnishing each slice of cheesecake with a delicate lemon twist and a few plump blueberries. This not only enhances the visual appeal of the dessert but also adds a pop of fresh citrus flavor that complements the creamy cheesecake and sweet blueberry topping beautifully. This dessert is perfect for any special occasion or gathering where you want to impress with both taste and presentation.

FAQs for Delicious Lemon Blueberry Cheesecake Recipe

Can I use frozen blueberries in the cheesecake?

Yes, you can use frozen blueberries. However, coat them in a little flour before mixing into the batter to prevent sinking.

How do I prevent cracks in my cheesecake?

To avoid cracks, bake at a low temperature, use a water bath, and avoid overmixing the batter. Cooling slowly in the oven also helps prevent cracking.

How should I prepare the springform pan for baking?

Wrap the springform pan in aluminum foil, place it in a larger baking pan, and add warm water halfway up the sides of the springform pan. Ensure no water seeps in.

How long should I chill the cheesecake before serving?

It’s best to chill the cheesecake in the refrigerator for at least 4-6 hours, or preferably overnight, for optimal consistency and flavor.

Conclusion

I hope this Lemon Blueberry Cheesecake recipe brings as much joy to your table as it does to mine. The vibrant colors, zesty lemon, and bursting blueberries create a dessert that’s perfect for any occasion, from family gatherings to special celebrations. The creamy texture and delicate balance of flavors will have your guests asking for seconds every time.

Remember, the little details like extra lemon zest and fresh blueberries make all the difference in elevating this cheesecake to a showstopping dessert. Don’t be afraid to experiment with different crust options or toppings to make this recipe your own. With a bit of love and patience, you’ll have a stunning Lemon Blueberry Cheesecake that will impress everyone at the table. Enjoy every slice of this delightful treat, and savor the sweet moments shared with those you love.

Delicious Lemon Blueberry Cheesecake Recipe

Indulge in a creamy Lemon Blueberry Cheesecake with a tangy lemon twist and bursts of sweet blueberries on a buttery graham cracker crust.

Print Recipe Pin Recipe

Prep Time60 Minutes

Cook Time160 Minutes

Total Time220 Minutes

CuisineAmerican

Skill LevelEasy

Servings12 Servings (12-14 slices)

Ingredients

Crust

• 302g graham cracker crumbs
• 39g sugar
• 140g salted butter, melted

Lemon Blueberry Filling

• 2 tbsp lemon zest
• 2 large egg yolks, room temperature
• 207g sugar
• 3 large eggs, room temperature
• 90ml lemon juice
• 678g cream cheese, room temperature
• 1 1/2 cups blueberries
• 173g sour cream
• 24g all-purpose flour

Blueberry Topping

• 52g sugar
• 2 tsp water
• 1 tbsp cornstarch
• 277g blueberries

Whipped Cream

• 240ml heavy whipping cream, cold
• 1 tsp vanilla extract
• 58g powdered sugar
• Lemon slices for decoration, optional

Instructions

1. Prepare Crust: Preheat oven to 163°C. Line a 23cm springform pan with parchment paper, grease the sides. Mix crust ingredients, press into pan. Bake for 10 minutes, let cool. Cover pan with foil for water bath.
2. Prepare Cheesecake Filling: Lower oven temperature to 148°C. In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Mix in sour cream, lemon juice, and lemon zest until combined. Add eggs and egg yolks one at a time, mixing slowly after each addition. Gently stir in blueberries and pour batter over crust.
3. Bake Cheesecake: Set a springform pan inside a larger pan and fill the outer pan with warm water halfway up the sides of the springform pan. Bake for 1 hour and 15 minutes until the center is set but slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes, then crack the door open for another 30 minutes to cool gradually. Refrigerate until fully cooled.
4. Prepare Blueberry Topping: Combine sugar, cornstarch, and water in a saucepan over medium heat until sugar melts. Stir in blueberries and cook until softened and juicy. Remove from heat, transfer to a bowl, and chill in the refrigerator.
5. Assemble and Serve Cheesecake: Prepare whipped cream by beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Remove springform pan sides from cheesecake. Pipe whipped cream swirls around edges, top with blueberry topping and lemon slices. Chill before serving.