Looking for a dessert that’s both tangy and sweet? Look no further! Today, I’m excited to share with you how to make the best Lemon Blueberry Cheesecake. This recipe is perfect for anyone who loves a balance of citrus and sweetness, and it’s surprisingly easy to make. Whether you’re a seasoned baker or just starting out, this Lemon Blueberry Cheesecake is sure to impress your family and friends.
Why You’ll Love This Recipe
- A perfect balance of tangy lemon and sweet blueberries
- Easy to follow steps that ensure a smooth and creamy texture
- A refreshing dessert perfect for spring or summer gatherings
- Can be prepared ahead of time, making it ideal for entertaining
Ingredients
Here’s what you’ll need to make this delicious Lemon Blueberry Cheesecake:
- 2 ⅔ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup melted butter
- 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
- 1 ¼ cup fresh blueberries, (divided)
- ⅛ cup sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of making this Lemon Blueberry Cheesecake. Don’t worry, it’s easier than you think!
- Preheat your oven to 350° and spray a 9-inch springform pan with non-stick cooking spray. Line it with parchment paper and lightly spray again. Set aside.
- In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture into the prepared springform pan, making sure to evenly cover the bottom and sides. Bake for 10 minutes, then let cool completely.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until combined. Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
- Gently fold in 1 cup of the fresh blueberries. Pour the cheesecake batter into the cooled crust.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking to ensure a creamy texture. Let the cheesecake cool in the oven with the door slightly open for 1 hour, then transfer to a wire rack to cool completely.
- While the cheesecake is cooling, prepare the blueberry topping. In a small saucepan, combine the remaining ¼ cup blueberries, sugar, water, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Let cool to room temperature.
- Once the cheesecake has cooled, spread the blueberry topping evenly over the top. Refrigerate for at least 4 hours before serving.
Pro Tips for Making the Recipe
Here are some tips to ensure your Lemon Blueberry Cheesecake turns out perfectly every time:
- Make sure all your ingredients are at room temperature before starting. This ensures a smooth and creamy texture.
- Don’t overmix the batter, as this can incorporate too much air and cause the cheesecake to crack.
- Let the cheesecake cool completely in the pan before refrigerating to prevent cracking.
- For a clean slice, dip your knife in hot water and wipe it clean between cuts.
How to Serve
There are so many ways to enjoy this Lemon Blueberry Cheesecake! Here are a few ideas:
- Serve with a dollop of whipped cream for an extra-special touch.
- Top with additional fresh blueberries for a pop of color and freshness.
- Pair with a side of vanilla ice cream for a decadent dessert.
- Check out my other blueberry cheesecake recipes for more inspiration: How to Make the Best Blueberry Crumble Cheesecake, How to Make the Best Blueberry Cheesecake – Creamy Delight, and How to Make the Best No-Bake Blueberry Cheesecake.
Make Ahead and Storage
One of the best things about this Lemon Blueberry Cheesecake is that it can be prepared ahead of time, making it perfect for entertaining. Here’s how to store it:
- Let the cheesecake cool completely, then cover it tightly with plastic wrap and refrigerate for up to 3 days.
- For longer storage, wrap the cooled cheesecake in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
And there you have it! A delicious and refreshing Lemon Blueberry Cheesecake that’s sure to become a favorite. Enjoy every bite of this tangy and sweet dessert. Happy baking!
Lemon Blueberry Cheesecake
Ingredients
- 2 ⅔ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup melted butter
- 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
- 1 ¼ cup fresh blueberries (divided)
- ⅛ cup sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F (175°C) and prepare the springform pan.
- Prepare the crust by mixing crumbs, sugar, and melted butter, then bake for 10 minutes.
- Beat cream cheese, add sugar, eggs, lemon zest, juice, and vanilla. Pour over crust.
- Bake for 50 minutes, then top with blueberries and bake 5 more minutes.
- Prepare the blueberry topping with sugar, water, lemon juice, and cornstarch.
- Let cool completely, then refrigerate for at least 4 hours before serving.
