There’s something magical about the combination of tangy lemon and sweet blueberries, especially when folded into a creamy cheesecake. This Lemon Blueberry Cheesecake brings together bright citrus notes with bursts of juicy berries in every bite, creating a dessert that’s both refreshing and indulgent.
Perfect for spring gatherings, summer dinner parties, or whenever you need a little sunshine on your dessert table, this cheesecake strikes the ideal balance between rich creaminess and light, fruity flavors. The best part? It comes together in just 45 minutes, making it an achievable treat even on busy weeknights.
Why You’ll Love This
- Quick preparation time – ready in just 45 minutes from start to finish
- Perfect balance of tangy lemon and sweet blueberries
- Creamy, velvety texture with a satisfying graham cracker crust
- No water bath required – simpler than traditional cheesecake recipes
- Makes just 4 servings – perfect for small gatherings without excessive leftovers
Ingredients
- 302g graham cracker crumbs
- 140g salted butter, melted
- 39g sugar
- 678g cream cheese, room temperature
- 207g sugar
- 24g all-purpose flour
- 173g sour cream
- 90ml lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 cups blueberries
- 52g sugar
- 1 tbsp cornstarch
- 2 tsp water
- 277g blueberries
- 240ml heavy whipping cream, cold
- 58g powdered sugar
- 1 tsp vanilla extract
- Lemon slices for decoration, optional
Instructions
- Preheat oven to 163°C. Line a 23cm springform pan with parchment paper in the bottom and grease the sides. Combine crust ingredients in a small bowl. Press into the bottom and up sides of the springform pan. Bake for 10 minutes, then set aside to cool. Cover pan with aluminum foil to prepare for water bath.
- Reduce oven temperature to 148°C. Beat cream cheese, sugar, and flour in a large bowl on low speed until smooth. Add sour cream, lemon juice, and lemon zest, mixing on low speed until combined. Add eggs one at a time, then egg yolks, mixing slowly after each addition. Stir blueberries into the batter gently and pour over crust.
- Place springform pan inside another larger pan. Fill outer pan with warm water, halfway up the sides of the springform pan. Bake for 1 hour 15 minutes until the center is set but slightly jiggly. Turn off oven and let sit for 30 minutes with the oven door closed, then crack the door for 30 minutes to cool gradually. Refrigerate cheesecake until fully cooled.
- In a saucepan over medium heat, combine sugar, cornstarch, and water. Heat until sugar melts. Add blueberries and stir to coat. Cook until blueberries soften and release juices. Remove from heat, transfer to a bowl, and refrigerate until cool.
- Make whipped cream by whipping heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Remove sides of springform pan from cheesecake. Pipe whipped cream swirls around cheesecake edges and top with blueberry topping and lemon slices. Refrigerate until serving.
Tips & Variations
- For a lighter version, substitute one-third of the cream cheese with Greek yogurt.
- Frozen blueberries work too – just don’t thaw them first to prevent bleeding into the batter.
- Add 1/4 teaspoon of lemon extract for an even more pronounced lemon flavor.
- Try a gingersnap cookie crust instead of graham crackers for a spicy twist.
- Make individual servings in ramekins or muffin tins – just reduce the baking time to about 20-25 minutes.
- For a no-bake version, substitute the eggs with 1/2 cup heavy cream whipped to stiff peaks and folded into the mixture, then chill for 6 hours.
Serving Suggestions
This Lemon Blueberry Cheesecake is delightful on its own, but you can elevate it with a drizzle of warm blueberry compote or a dollop of lemon curd on top. For an extra special touch, serve with a side of lightly sweetened whipped cream infused with a hint of lemon zest.
Pair with a cup of Earl Grey tea or a glass of Prosecco for a truly indulgent dessert experience that balances the richness of the cheesecake perfectly.
Notes
- Store covered in the refrigerator for up to 4 days.
- The cheesecake can be frozen for up to 1 month – wrap tightly in plastic wrap and aluminum foil.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
- The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken.
FAQs
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually benefits from being made 1-2 days in advance, allowing the flavors to develop fully.
Why did my cheesecake crack?
Cheesecakes typically crack from overmixing (incorporating too much air), overbaking, or rapid temperature changes. Mix just until ingredients are combined, and cool gradually as directed.
Can I use other berries instead of blueberries?
Yes! Raspberries or blackberries work beautifully in this recipe. Strawberries can also be used, but should be diced into smaller pieces first.
Is there a dairy-free alternative?
You can substitute the cream cheese with dairy-free cream cheese alternatives and use coconut cream instead of sour cream for a dairy-free version.
[recipe_card]
