Blueberry Lemon Cheesecake is wonderfully rich and creamy with a bright, tangy flavor from lemon and blueberries. So fresh and delicious!
The sour and sweet flavors from the fresh lemon juice and blueberries are the perfect addition to a classic New York-Style Cheesecake. Fruit adds a refreshing twist making it the perfect Dessert Recipe for spring and summer.
Sabrina’s Blueberry Lemon Cheesecake
Creamy Blueberry Lemon Cheesecake with fresh blueberries sprinkled over the top is perfect to serve for a special occasion! Each bite is bursting with flavor from the fresh lemons and berries. The blueberries sprinkled on the top also give it a beautiful color that makes a great centerpiece at any table. For an even more beautiful presentation, try arranging slices of lemon on top as a garnish.
Recipe Card
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs , (12 full crackers)
- 1/4 cup sugar
- 6 tablespoons unsalted butter , melted
Cheesecake Filling
- 24 ounces cream cheese , softened (3 blocks)
- 3/4 cup sugar
- 3 large eggs
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1/4 cup flour , divided
- 1 1/2 cups blueberries , fresh
Instructions
- Preheat oven to 325 degrees and wrap a 9-inch springform pan in a large piece of foil to protect from the water bath, and a large pan of water you can set the springform pan in to bake.
- Mix the graham cracker crumbs, sugar, and melted butter together then press it into the springform pan in an even layer.
- To your stand mixer add the cream cheese and sugar on high speed until light and fluffy.
- Lower the speed to medium and add in the eggs, sour cream, vanilla, lemon zest, lemon juice, and 2 tablespoons of flour until smooth.
- Mix blueberries and remaining flour and add to the cheesecake filling.
- Carefully spread the mixture on the crust.
- Place the pan in the water bath and bake for 60-70 minutes or until it no longer jiggles in the center.
- Turn off the oven, open the door a couple of inches to let the heat out gently, and let cool for an hour then remove from the oven.
- Remove the foil.
- Chill completely before serving.
Nutrition
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About this Recipe
The lemon cheesecake is made easily with cream cheese as the base inside a classic Graham Cracker Crust. The baked cake needs some time to chill before slicing. Then you’ll have the perfect summer dessert ready to serve to friends and family! The citrus flavor, juicy fruit, and cold cake will help everyone stay nice and cool. It’s sure to be everyone’s favorite Blueberry Lemon Cheesecake.
How to Store
- Serve: Make sure the cake has enough time to set in the fridge before you take it out to slice and serve. You can leave it out at room temperature for up to 2 hours.
- Store: Store any leftover cake covered or in an airtight container in the fridge. It will stay good for 3-4 days.
- Freeze: To keep the Blueberry Lemon Cheesecake longer, store it in the freezer for up to 6 months. For easy storage, put the whole cake in the freezer for about 2 hours to set. Then you can put the individual slices in an airtight container or freezer bag with the layers separated by parchment paper for long-term storage.
Variations
- Crust: Instead of a graham cracker crust you can use Nilla Wafers or Vanilla Oreos. Simply break the cookies into crumbs, just like you would the graham crackers, then mix the crumbs with the ¼ cup sugar and 6 tablespoons melted butter. Press the mixture into the pie plate and pour in the filling as usual.
- Fruit: You can add other delicious fruits to your recipe. Raspberries, strawberries, cherries, or cranberries would all be great to make a Mixed Berry and Lemon Cheesecake. You could also replace the lemon with orange juice and orange zest for a different kind of citrusy base.
- Toppings: Cheesecake is even more delicious with your favorite dessert toppings spooned over it. You can add a little more lemon zest or Lemon Curd for some extra tart flavor. You can also spoon some Cool Whip or Stabilized Whipped Cream on top.
- Sweet Blueberry Sauce: Another topping option is making your own blueberry sauce. To do this, add 2 cups fresh or frozen blueberries, ½ cup water, ½ cup sugar, and 2 tablespoons of lemon juice to a medium saucepan. Bring the mixture to a boil, then mix together 2 tablespoons water and 2 tablespoons cornstarch. Mix in the cornstarch slurry to thicken the sauce, and then serve over your cheesecake slice.
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I made this for my daughter’s 17 th birthday and we all loved it! Really delicious! Just the right amount of sweet and tang!