Lemon Blueberry Cheesecake

This lemon-blueberry cheesecake is a perfect showcase for spring flavors, combining the bright tang of lemon with sweet, fresh blueberries. It offers a creamy, luscious texture with bursts of juicy berries folded right into the batter and topped with an easy homemade blueberry sauce that amplifies the fruitiness. Whether you're making it for a special occasion or just because you crave a fresh dessert, this cheesecake manages to feel both classic and vibrant.

I remember making this cheesecake the first time during a family gathering and everyone kept asking for seconds. It’s become a favorite springtime tradition in my house because it brings that fresh, sunny feeling to the table every time.

Ingredients

• Cooking spray: for preparing the pan
• Graham crackers: finely crushed to create a crunchy, flavorful crust
• Unsalted butter: melted for binding the crust together with a rich flavor
• Granulated sugar: adds sweetness to the crust and filling
• Kosher salt: enhances overall flavors by balancing sweetness
• Cream cheese: at room temperature for smooth blending and creamy texture
• Large eggs: help set the cheesecake as it bakes
• Fresh lemon zest and juice: provide essential bright notes to the filling
• All-purpose flour: adds structure to the cheesecake without heaviness
• Pure vanilla extract: deepens the flavor complexity
• Fresh blueberries: to fold into the batter for juicy bursts of fruit and decorate the topping
• Cornstarch: used in the blueberry sauce to thicken and give it a perfect spoonable consistency
• Whipped cream: to garnish, adds lightness and a creamy counterpoint to the fruity topping
• Thin lemon slices: for a pretty, fresh garnish to finish the cake with style

Step-by-Step Instructions

Crust Preparation:

Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch springform pan carefully with cooking spray so the crust does not stick. In a large bowl, combine the finely crushed graham crackers, melted butter, sugar, and salt until the mixture looks like wet sand. Press this mixture evenly onto the bottom of the pan and about one inch up the sides, creating a firm base and rim for the cheesecake crust.

Filling Preparation:

In another large bowl, use a handheld mixer or stand mixer with a whisk attachment to beat the cream cheese and sugar on medium-high speed for about two minutes until completely smooth and free of lumps. Add the eggs one at a time, beating well after each addition to incorporate air and create a light texture. Next, add the lemon zest and lemon juice along with the flour, vanilla extract, and salt. Beat everything until just combined, then gently fold in fresh blueberries so they are evenly distributed without breaking apart. Pour this filling over the prepared crust and smooth the top evenly.

Baking Setup:

Wrap the bottom of the springform pan in foil to prevent water from leaking in and place it inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the springform pan’s sides. This water bath helps cook the cheesecake gently to avoid cracks and ensures a creamy texture.

Bake and Cool:

Bake the cheesecake in the preheated oven for approximately 60 to 75 minutes. You want to see the center still slightly jiggle when gently shaken. Once baked, turn off the oven, prop the door slightly open, and let the cheesecake cool gradually inside for about one hour. This slow cooling helps prevent cracks on the surface. Remove the foil wrap and place the cheesecake in the refrigerator for at least five hours or overnight to chill thoroughly and set properly.

Blueberry Topping:

In a medium saucepan over medium-high heat, combine fresh blueberries, sugar, cornstarch, and one-quarter cup of water. Bring to a simmer and cook while breaking up some of the berries with the back of a spoon until the mixture thickens and blueberries soften, about four minutes. Remove from heat and stir in fresh lemon juice. Let this topping cool to room temperature, then cover and chill in the refrigerator for about one hour until cold.

Assembly and Serving:

Carefully remove the cheesecake from the springform pan and place it on a serving platter. Pipe or spoon dollops of whipped cream evenly around the top edge of the cake. Garnish each dollop with a thin half-moon slice of lemon for a beautiful presentation. Stir the chilled blueberry topping; if it feels too thick to drizzle, add a few drops of water to loosen it slightly. Spoon about one-half cup of topping onto the center of the cake, surrounding the whipped cream. Serve the remaining topping on the side for guests to add more.

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Lemon zest is my favorite part because it adds a fresh brightness that perfects the balance between sweet and tart. I remember my grandma’s kitchen filled with citrus aromas when she made similar lemon desserts and that memory makes this cheesecake extra special every time I bake it.

Storage Tips

Once chilled, the cheesecake can be tightly wrapped with plastic wrap or stored in an airtight container and refrigerated for up to five days. You can also freeze the uncut cake by wrapping it well with plastic wrap and foil, then thaw in the refrigerator overnight before serving. The blueberry topping should be kept separately in a covered container in the refrigerator for up to one week.

Ingredient Substitutions

If you cannot find graham crackers use digestive biscuits for the crust which provides a similar texture and flavor. For a lighter crust, you could substitute melted coconut oil for butter. Use frozen blueberries in the filling and topping if fresh ones are not available but be sure to thaw and drain excess liquid. Use lemon extract instead of fresh lemon zest and juice if needed but be cautious as extracts are more concentrated.

Serving Suggestions

Serve this cheesecake chilled with extra whipped cream on the side for a decadent treat. It pairs wonderfully with a cup of delicate green tea or a crisp white wine such as Sauvignon Blanc. For a brunch menu, add fresh berries and a sprinkle of powdered sugar to make the plate extra festive and inviting.

Pro Tips

• Make sure your cream cheese is very soft and at room temperature to avoid lumps in the batter
• Do not skip the water bath during baking as it prevents cracks and gives a silky texture
• Use a warm knife dipped in hot water and wiped clean between slices for clean, neat serving pieces

Common Recipe Questions

→ How do I prevent cracks in the cheesecake?

Baking the cheesecake in a water bath helps maintain moisture and even heat, reducing cracks. Also, allow it to cool slowly with the oven door slightly open.

→ Can fresh blueberries be folded into the batter?

Yes, folding fresh blueberries gently into the batter preserves their shape and distributes fruity bursts evenly throughout.

→ What’s the purpose of the blueberry topping?

The topping intensifies the blueberry flavor and adds a glossy, vibrant finish that contrasts nicely with the creamy filling.

→ How is the lemon flavor incorporated?

Lemon zest and juice are mixed into the batter for a bright zing, and thin lemon slices decorate the top to enhance presentation and aroma.

→ What’s the best way to slice the cheesecake cleanly?

Dip a sharp knife in hot water, dry it, and slice. Repeat dipping between cuts for smooth, clean slices.

→ How long should the cheesecake chill before serving?

Chilling for at least 5 hours or overnight allows the flavors to meld and ensures a firm, sliceable texture.