Lemon Blueberry Cheesecake

5 from 3 votes

Each slice of this Lemon Blueberry Cheesecake is pure delight. It is a luscious dessert that perfectly combines zesty lemon flavors with plump, fresh blueberries. With a golden graham cracker crust, creamy cheesecake filling, and a burst of blueberry goodness on top, this dessert is a tantalizing treat that's sure to impress any palate! It's the perfect make ahead dessert to serve guests!

Prep Time20

Cook Time1 30

Chilling time6

Total Time7 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 743kcal

Author: Heather Perine

Ingredients

Crust:

1 ½ cups (180 g) graham cracker crumbs (about 12 crackers)
¼ cup (50 g) packed light brown sugar
⅓ cup (75 g) unsalted butter melted

Lemon Cheesecake Filling:

1 cup (200 g) granulated sugar
1 ½ Tablespoons lemon zest
24 ounces (three 8-ounce packages cream cheese room temperature
⅔ cup (151 g) sour cream room temperature
3 Tablespoons lemon juice about 2 regular-sized lemons
3 large eggs room temperature
1 cup fresh blueberries

Topping:

1 ½ cups blueberry topping
1 cup whipped cream
Fresh lemons optional garnish

Instructions

Make the graham cracker crust:

Position a rack in the center of the oven. Preheat the oven to 350°F (180°C) and prepare a 9 inch springform pan.
Pulse graham crackers in a food processor until finely crushed. Add melted butter and brown sugar and pulse to combine. 1 ½ cups (180 g) graham cracker crumbs ¼ cup (50 g) packed light brown sugar ⅓ cup (75 g) unsalted butter
Press the crumb mixture into the bottom and slightly up the side of the pan, about 1 inch, forming a thick crust.
Bake in the preheated oven for 10 minutes or until golden brown. Remove from the oven.
Reduce the oven temperature to 325°F (162°C) and allow the crust to cool while making the cheesecake filling.

Make the cheesecake filling:

In a large mixing bowl, use a hand or stand mixture to beat together the white sugar and lemon zest for 1-2 minutes or until fragrant. 1 cup (200 g) granulated sugar 1 ½ Tablespoons lemon zest
Beat in the cream cheese, one package at a time, until smooth and creamy. Be sure to scrape down the side and bottom of the bowl as needed to incorporate all the ingredients. 24 ounces (three 8-ounce packages cream cheese
Add in the sour cream and lemon juice until fully combined, scraping the sides and bottom of the bowl often. ⅔ cup (151 g) sour cream 3 Tablespoons lemon juice
Slowly and gradually mix in the eggs on low speed, one at a time. Do not overbeat. 3 large eggs
With a wooden spoon, or spatula, fold in the fresh blueberries to the cheesecake filling.1 cup fresh blueberries

Assemble and bake the cheesecake:

Once the crust is cool, wrap the bottom of the springform pan well with aluminum foil and/or a slow cooker liner baking bag to prevent water from entering the pan. I like to wrap the pan with several layers of tin foil and then wrap in a plastic bag to prevent the water bath leaking into the crust.
Pour the cheesecake filling into the prepared springform pan and tap it several times on the counter to remove any air bubbles.
Carefully pour hot water into the baking dish or roasting pan until it comes up about halfway the side of the springform pan.
Place the water bath with the cheesecake in the oven and bake for 65-80 minutes or until the edges are set and the center jiggles just slightly. The cheesecake should reach 145 degrees Fahrenheit when measured with a digital thermometer. If the cheesecake begins to crack, turn off the oven.
Once the cheesecake is baked, turn off the oven and leave it with the door cracked for 1 hour.
Remove the cheesecake from the oven and allow it to cool to room temperature, about 1 hour on a wire rack. Cover the cheesecake well and place in the refrigerator 4-6 hours or overnight.
When ready to serve, remove the cheesecake from the springform pan and top with the blueberry pie filling. Pipe the whipped topping in dollops around the edge of the cheesecake. Garnish with optional fresh lemon slices, slice and serve. 1 ½ cups blueberry topping 1 cup whipped cream Fresh lemons

Notes

Storage: To store your Lemon Blueberry Cheesecake, refrigerate it in an airtight container or cover it well with plastic wrap. The cheesecake can be stored in the refrigerator for up to 3-4 days, maintaining its freshness and flavor. It can be frozen as well, for up to 2-3 months. When ready to serve, thaw the frozen cheesecake in the refrigerator overnight. The blueberry and whipped topping may not maintain their texture when frozen and thawed.
Cream Cheese - Use full fat block style cream cheese for best results.
Sour cream: You can also use plain full fat Greek yogurt.
Graham cracker crumbs: You can buy graham cracker crumbs or make them from graham crackers. You can also substitute vanilla wafer crumbs instead.
Room Temperature Ingredients: Ensure that the cream cheese, sour cream, and eggs are at room temperature. This helps create a smooth and creamy cheesecake filling without lumps.
Avoid Overmixing: When adding the eggs, mix them in just until combined. Overmixing can incorporate too much air into the batter, which can lead to cracking or puffy bubbles during baking.
Water Bath: Using a water bath (placing the springform pan in a larger pan with water) helps prevent the cheesecake from cracking and ensures even baking. Make sure the springform pan is well wrapped in aluminum foil or a baking bag to prevent water from seeping into the cheesecake.
Cool Gradually: After baking, turn off the oven and leave the cheesecake inside with the door cracked for an hour. This gradual cooling helps prevent cracks.
Refrigerate Overnight: For the best texture and flavor, refrigerate the cheesecake overnight before serving. This allows it to set properly and enhances its flavor.

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