The Best Lemon Blueberry Cheesecake You’ll Ever Taste
This lemon blueberry cheesecake is the perfect balance of creamy, tangy, and sweet, with a luscious blueberry topping—ideal for any occasion!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Zester or grater
- Food processor (for crust)
- Roasting pan (for water bath)
- Aluminum foil
- Cooling rack
Ingredients
For the Graham Cracker Crust:
- 1¾ cups 180g graham cracker crumbs
- 6 tablespoons 85g unsalted butter, melted
For the Cheesecake Filling:
- 24 oz 680g full-fat cream cheese, room temperature
- ¾ cup powdered sugar
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 3 cups fresh or frozen blueberries divided: 2½ cups for folding, ½ cup for sauce
- ½ cup blueberry sauce optional, or blend ½ cup blueberries with a little sugar and lemon juice
- 1¼ cups heavy whipping cream
- 3 large egg yolks room temperature
Instructions
Make the Graham Cracker Crust
- Preheat oven to 350°F (175°C).
- Process graham crackers into fine crumbs.
- Mix crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of the springform pan.
- Bake crust for 8–10 minutes or until golden. Let cool completely.
Prepare the Cheesecake Filling
- Lower oven temperature to 300°F (150°C).
- Beat cream cheese until smooth (about 2 minutes).
- Add powdered sugar and mix until creamy.
- Mix in lemon zest and lemon juice.
- Gently fold in blueberry sauce and heavy cream until well combined.
- Add egg yolks one at a time on low speed, mixing just until incorporated.
- Fold in 2½ cups of blueberries gently.
Bake the Cheesecake
- Wrap springform pan in 2–3 layers of aluminum foil.
- Place the pan in a roasting dish and pour hot water around it halfway up the sides.
- Bake for 55–65 minutes or until edges are set and center jiggles slightly.
- Turn off oven, crack door, and cool cheesecake inside for 1 hour.
Chill
- Remove from water bath, let cool completely on a rack.
- Refrigerate for at least 6 hours or overnight for best results.
Serve
- Top with extra blueberry sauce, fresh blueberries, or whipped cream before serving.