Lemon Blueberry Cheesecake

5 from 3 votes

Lemon Blueberry Cheesecake

This gorgeous Lemon Blueberry Cheesecake combines a decadently creamy lemon cheesecake on a buttery graham cracker crust with a sweet blueberry topping. Each bite is a delightful balance of flavors and textures, making it an irresistible treat for any occasion!

Course Dessert

Cuisine American

Keyword lemon blueberry cheesecake

Prep Time 20

Cook Time 1 5

Chill Time 6

Servings

Calories 621kcal

Author Trish - Mom On Timeout

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
¼ cup granulated sugar
8 tablespoons salted butter melted

Lemon Cheesecake Filling

¾ cup granulated sugar
¼ cup light brown sugar packed
2 tablespoons lemon zest
24 ounces cream cheese room temperature (block style)
⅔ cup sour cream full fat, or Greek yogurt
3 tablespoons lemon juice from 1 to 2 lemons
1 to 2 teaspoons lemon extract optional
3 large eggs room temperature
1 cup blueberries optional

Toppings/Optional Garnish

1 ½ cup blueberry pie filling
2 cups fresh whipped cream
lemon slices and/or lemon zest

Instructions

Graham Cracker Crust

Preheat the oven to 350°F and assemble a 9 inch springform pan. Lightly spray with nonstick cooking spray. Set aside.
In a medium bowl, mix together graham cracker crumbs, sugar and melted butter until evenly combined.
2 cups graham cracker crumbs, ¼ cup granulated sugar, 8 tablespoons salted butter
Transfer the crust mixture to the springform pan and press to form a crust making sure to evenly cover the bottom and just about an inch up the sides. Use the bottom of a glass or measuring cup.
Bake the crust for 8 to 12 minutes or until it just starts to brown. Remove and let cool completely while preparing the filling.

Cheesecake

Reduce the oven temperature to 325°F. Prepare the water bath by placing a folded towel in the bottom of a large roasting pan or baking dish (make sure the springform pan fits in there comfortably with space on all sides).
In a large mixing bowl or the bowl of a stand mixer, combine granulated sugar, brown sugar and lemon zest and beat for 1 to 2 minutes or until fragrant.
¾ cup granulated sugar, ¼ cup light brown sugar, 2 tablespoons lemon zest
Add one package of cream cheese, and beat on low speed until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Repeat with the remaining two blocks of cream cheese, beating until creamy between each addition.
24 ounces cream cheese
Add in the sour cream (or Greek yogurt if using), lemon juice and lemon extract (if using) and beat in on lows speed until fully combined, scraping the sides and bottom of the bowl often.
⅔ cup sour cream, 3 tablespoons lemon juice, 1 to 2 teaspoons lemon extract
Add in the eggs, one a time, beating on low speed, just until combined. Do not over beat.
3 large eggs
Fold in the fresh blueberries, if using. (Some prefer the cheesecake to be only lemon and the topping blueberry.)
1 cup blueberries
Wrap the springform pan in 2 layers of heavy duty aluminum foil to prevent water from getting in. I like to use the wide aluminum for extra protection.
Transfer the cheesecake mixture into the cooled crust and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
Carefully place the springform pan on the folded towel in the roasting pan and place it in the oven.
Once the pan is in the oven, carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches. (This water bath ensures that the cheesecake bakes evenly and helps reduce the possibility of cracking.)
Bake for 65 to 80 minutes or until the cheesecake has just a slight jiggle in the middle when the springform pan is moved. Start checking every three minutes after 65 minutes has passed. The cheesecake should reach 145°F when measured with a digital thermometer. If the cheesecake begins to crack, turn off the oven.
Turn off the oven, crack open the door and leave the cheesecake in the oven for 60 minutes. It will continue to cook while the oven cools.
Transfer the cheesecake to a cooling rack and let it set at room temperature for 60 minutes.
Cover with plastic wrap and chill in the refrigerator overnight (or for a minimum of 4 hours).

Serving

When ready to serve, carefully remove the cheesecake from the springform pan. Gently spread the blueberry pie filling on top.
Pipe the whipped cream around the edge of the cheesecake and garnish with freshly grated lemon zest or lemon slices. Slice with a sharp knife, cleaning the knife in between cuts and enjoy!
1 ½ cup blueberry pie filling, 2 cups fresh whipped cream, lemon slices and/or lemon zest

Notes

Storage Information

Storage. Leftover cheesecake should be stored tightly covered in an air tight container for up to 5 days.

Freezing. To freeze, wrap tightly in plastic wrap and then foil. Transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator. Freeze without the whipped cream and blueberry topping if you can as the texture will change when frozen and thawed.

Blueberry Compote

Prefer a fresh blueberry compote to the blueberry pie filling? It's delicious and quick and easy to make:

1 ½ cups blueberries
2 tablespoons water
¼ cup granulated sugar
1 tablespoon lemon juice

Combine 1 cup of blueberries, water, granulated sugar and lemon juice in a medium saucepan. Cook the mixture, stirring frequently, over medium heat for 8 to 10 minutes.
Add the half cup of blueberries, stirring to combine, and cook for an additional 4 to 6 minutes, continuing to stir frequently.
Remove the blueberry compote from heat and let it cool completely
Refrigerate until ready to to serve the cheesecake.

Nutrition