If you have a soft spot for bright, tangy desserts that bring a burst of sunshine to your table, this Lemon Blueberry Cheesecake Recipe will quickly become your new favorite. Creamy, rich, and beautifully flecked with juicy blueberries, it perfectly balances zesty lemon with sweet berries in a luscious baked cheesecake that’s ideal for any occasion. Whether you’re celebrating a special moment or simply craving a slice of something spectacular, this recipe promises a delightful experience that’s as stunning on the plate as it is on the palate.
Ingredients You’ll Need
The magic of this Lemon Blueberry Cheesecake Recipe starts with simple yet essential ingredients that each play an important role in the cheesecake’s irresistible texture, fresh flavor, and beautiful color. From buttery graham cracker crumbs to tangy lemon zest, each component adds a distinctive touch that comes together in perfect harmony.
- Graham cracker crumbs (1 1/2 cups): Create a crunchy, buttery base that adds texture and a touch of sweetness to every bite.
- Granulated sugar (1 1/4 cups total): Sweetens the crust and smooth cheesecake filling for the ideal balance of flavors.
- Unsalted butter (6 tablespoons, melted): Binds the crust ingredients together and imparts a rich, golden hue.
- Cream cheese (3 packages, softened): The creamy heart of the cheesecake that gives it that signature smooth and dense consistency.
- All-purpose flour (2 tablespoons): Helps stabilize the filling and keeps the blueberries suspended throughout the batter.
- Sour cream (1/4 cup): Adds a subtle tanginess and ensures the cheesecake remains moist and velvety.
- Lemon juice (2 tablespoons): Injects bright, fresh citrus notes that lift the entire dessert.
- Lemon zest (1 tablespoon): Intensifies the lemon flavor with fragrant oils — feel free to add more for an extra punch!
- Large eggs (3): Provide structure and richness to the cheesecake’s silky texture.
- Fresh blueberries (1 1/2 cups): Bursting pockets of juicy sweetness that add vibrant color and amazing flavor.
How to Make Lemon Blueberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until crumbs are evenly moistened. Press this mixture firmly and evenly over the bottom of a 9-inch springform pan to form your crust. Bake for 10 minutes to set the base, then remove it from the oven and allow it to cool while you prepare the filling. This simple step guarantees a crust that holds beautifully under your creamy cheesecake.
Step 2: Make the Cheesecake Filling
Next, beat the softened cream cheese in a large bowl until perfectly smooth and creamy, which is key for a luxurious texture. Gradually add 1 cup sugar and 1 tablespoon flour to the cream cheese, mixing until everything is well incorporated. Blend in the sour cream, fresh lemon juice, and lemon zest to layer in that signature bright, tangy flavor profile unique to this Lemon Blueberry Cheesecake Recipe. Then, add the eggs one at a time, mixing gently on low speed just until each is combined to prevent air bubbles and cracks during baking.
Step 3: Incorporate the Blueberries
To prevent the blueberries from sinking to the bottom of the cheesecake, toss them with 1 tablespoon of flour in a small bowl. Gently fold them into your creamy cheesecake batter, distributing them evenly without bursting the berries. This step ensures each slice has delightful bursts of blueberry flavor.
Step 4: Bake the Cheesecake
Pour the batter over the cooled crust, smoothing the top with a spatula for a beautiful finish. Bake the cheesecake for 55 to 65 minutes at 325°F. You’ll want to look for edges that are set but a slightly jiggly center—this is the sign of a perfectly baked cheesecake that won’t be dry. Turn off the oven, slightly crack the door, and let the cheesecake cool inside for one hour. This gentle cooling helps prevent cracks and guarantees a silky texture.
Step 5: Chill Before Serving
After the hour in the oven, refrigerate your cheesecake for at least 4 hours or preferably overnight. This chilling period helps the flavors meld and the texture firm up for that classic, sliceable cheesecake consistency you’ll love going back for again and again.
How to Serve Lemon Blueberry Cheesecake Recipe
Garnishes
Consider adding a fresh garnish of whole blueberries or a sprinkle of extra lemon zest to brighten the cheesecake visually and flavor-wise. Whipped cream dollops or a drizzle of blueberry compote also make stunning and tasty toppings that complement the tangy lemon and rich cream cheese beautifully.
Side Dishes
This cheesecake pairs wonderfully with light, fresh accompaniments like a crisp green salad or a bowl of mixed berries to enhance the fruity experience. A cup of hot tea or a glass of chilled sparkling wine also creates a delightful contrast to the richness of the dessert.
Creative Ways to Present
For a fun twist, serve this Lemon Blueberry Cheesecake Recipe in individual jars or small glasses layered with crumbled crust and blueberry sauce for a pretty parfait effect. Another way is to dust the top lightly with powdered sugar or add edible flowers for a charming presentation at gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered in the refrigerator. It will keep beautifully for up to five days, maintaining its creamy texture and fresh flavors. Make sure to secure it well so the cheesecake doesn’t absorb any fridge odors.
Freezing
This cheesecake freezes wonderfully if you want to prepare ahead or save some for later indulgence. Wrap it tightly in plastic wrap and then foil to prevent freezer burn, storing it for up to one month. Thaw it in the refrigerator overnight before serving to preserve its texture.
Reheating
Cheesecake is best enjoyed cold, but if you prefer a softer texture, allow your slice to sit at room temperature for 20 minutes before digging in. Avoid microwaving as it may change the texture and cause the filling to separate.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can substitute frozen blueberries, but be sure to thaw and drain them well before coating with flour to prevent extra moisture from affecting the cheesecake texture.
How do I prevent cracks on top of the cheesecake?
Mix the batter just until combined, bake at a moderate temperature, and cool gradually in the oven with the door ajar. Chilling the cheesecake fully before slicing also helps avoid cracks.
Can I make this cheesecake without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular 9-inch cake pan lined with parchment paper; just run a warm knife around the edges to loosen before serving.
Is this recipe suitable for vegetarians?
Absolutely! This Lemon Blueberry Cheesecake Recipe contains no meat or gelatin products, making it perfect for a vegetarian diet.
What can I substitute if I don’t have sour cream?
You can substitute sour cream with Greek yogurt for similar tanginess and creaminess, though the flavor will be slightly different but still delicious.
Final Thoughts
Whipping up this Lemon Blueberry Cheesecake Recipe is like creating a little slice of joy that’s bursting with fresh flavors and rich textures. It’s the perfect treat to brighten up any day or impress guests with something homemade yet effortlessly elegant. I promise once you try this recipe, it’ll become a cherished staple in your dessert repertoire — so go ahead, indulge yourself and savor every delightful bite!
Print
Lemon Blueberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Lemon Blueberry Cheesecake combines a creamy, tangy lemon-flavored cream cheese filling with bursts of fresh blueberries, all resting on a buttery graham cracker crust. Perfectly baked to a smooth and rich consistency, it’s an ideal dessert for summer gatherings or anytime you crave a refreshing, fruity treat with the comforting texture of cheesecake.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat and prepare crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well and then press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
- Mix cream cheese batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add 1 cup granulated sugar and 1 tablespoon flour, mixing until fully incorporated and smooth.
- Add sour cream and lemon flavorings: To the cream cheese mixture, add 1/4 cup sour cream, 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Continue mixing until the batter is smooth and evenly mixed.
- Incorporate eggs: Add the eggs one at a time to the batter, mixing on low speed just until each egg is incorporated. Avoid overmixing to keep the batter light and avoid cracks in baking.
- Prepare blueberries: In a separate small bowl, gently toss the fresh blueberries with 1 tablespoon flour. This coating helps prevent the blueberries from sinking to the bottom of the cheesecake while baking.
- Fold in blueberries: Carefully fold the floured blueberries into the cream cheese batter, ensuring they are evenly distributed without breaking them up.
- Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula. Place the cheesecake in the preheated oven and bake for 55 to 65 minutes, or until the edges are set and the center is slightly jiggly when the pan is gently shaken.
- Cool and refrigerate: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, remove the cheesecake and refrigerate it for at least 4 hours or overnight to fully set and chill before serving.
Notes
- For a stronger lemon flavor, increase the lemon zest to 2 tablespoons.
- Top the cheesecake with a blueberry compote or freshly whipped cream for added indulgence and visual appeal.
- Use a springform pan to easily release the cheesecake without damaging its shape.
- Ensure cream cheese is fully softened before mixing to avoid lumps.
