Ohhh Lemon Blueberry Cheesecake 🍋🫐—bright, creamy, and absolutely dreamy. The tart lemon + sweet blueberries is a perfect combo. Here’s a classic baked version that’s smooth, rich, and not too heavy.
🍋🫐 Lemon Blueberry Cheesecake
Serves 10–12
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar
Blueberry Swirl / Topping
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs (room temperature)
- ¾ cup sour cream
- ¼ cup heavy cream
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
1. Make the crust
- Preheat oven to 325°F (165°C).
- Mix graham crumbs, butter, and sugar.
- Press firmly into the bottom of a greased 9-inch springform pan.
- Bake 10 minutes, then cool.
2. Make blueberry sauce
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat.
- Stir cornstarch slurry in and simmer until thick.
- Cool slightly.
3. Make the filling
- Beat cream cheese and sugar until smooth (don’t overmix).
- Add eggs one at a time.
- Mix in sour cream, heavy cream, lemon zest, lemon juice, and vanilla.
4. Assemble
- Pour filling over crust.
- Spoon blueberry sauce on top and swirl gently with a knife.
5. Bake
- Bake 55–65 minutes until edges are set and center slightly jiggles.
- Turn oven off, crack door, cool 1 hour.
- Refrigerate at least 4 hours (overnight best).
🔥 Pro Tips for Perfect Cheesecake
- Room temp ingredients = smooth, crack-free cheesecake.
- Don’t overbeat after adding eggs.
- Water bath (optional): For ultra-creamy texture and no cracks.
Variations
- No-bake version
- Lemon cheesecake bars
- Extra lemony: Add lemon curd layer
- Graham or shortbread crust
If you want, I can give you a no-bake lemon blueberry cheesecake, bars version, or mini cheesecakes 🍋🫐
