Why This Recipe Works
This stunning dessert brings together the bright taste of lemon with sweet blueberries in a creamy cheesecake that’s surprisingly simple to make. What makes it special?
First, we use both lemon zest and juice for maximum flavor. The crust gets a hint of cinnamon for warmth, while the blueberry swirl adds beautiful color. Best of all, our baking method prevents cracks for picture-perfect results every time.
What You’ll Need
For the Crust:
- 1½ cups graham cracker crumbs (about 10 sheets)
- ⅓ cup white sugar
- 6 tablespoons melted butter
- ½ teaspoon cinnamon (optional but recommended)
For the Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1¼ cups white sugar
- ½ cup sour cream
- 4 large eggs
- 1 tablespoon vanilla
- Zest from 2 lemons
- ¼ cup fresh lemon juice
For the Blueberry Swirl:
- 1½ cups fresh or frozen blueberries
- ¼ cup white sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Tip: Frozen blueberries work just as well as fresh and often cost less!
How to Make It
Step 1: Make the Crust
Start by heating your oven to 325°F. While it warms up, mix the graham crumbs with sugar and melted butter until it looks like wet sand. Press this firmly into a 9-inch springform pan, going about an inch up the sides. Bake for 10 minutes, then set aside to cool.
Why this works: Baking the crust first keeps it crispy under the filling.
Step 2: Prepare the Blueberry Swirl
Combine blueberries, sugar, lemon juice and cornstarch in a small pot. Cook over medium heat for about 5 minutes until the berries burst and the sauce thickens. Let it cool slightly, then blend half of it if you want smoother swirls.
Step 3: Mix the Filling
Using an electric mixer, beat the cream cheese until completely smooth. Gradually add the sugar, then the eggs one at a time. Mix in the sour cream, vanilla, lemon zest and juice just until combined – don’t overmix!
Key tip: Room temperature ingredients blend together much easier.
Step 4: Bake to Perfection
Pour the filling over your cooled crust. Drop spoonfuls of blueberry sauce on top and swirl gently with a knife. Place the pan in a larger baking dish and add hot water until it comes halfway up the sides. Bake for 55-65 minutes until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 6 hours, though overnight is best.
Helpful Tips for Success
- Prevent cracks: The water bath is crucial! It creates gentle, even heat.
- Smooth filling: Make sure all ingredients are at room temperature before mixing.
- Easy slicing: Run a knife under hot water and dry it before cutting each slice.
- Storage: Keep covered in the fridge for up to 5 days, or freeze for 2 months.
Ways to Change It Up
If you want to try something different:
- Use raspberries instead of blueberries
- Add white chocolate chips to the batter
- Try an Oreo cookie crust instead of graham crackers
- Make mini cheesecakes in a muffin tin (bake 20-25 minutes)
Final Thoughts
This lemon blueberry cheesecake always gets rave reviews! The bright lemon flavor balances perfectly with the sweet blueberries, while the creamy texture melts in your mouth. Though it needs time to chill, the actual hands-on work is quite simple.
Give it a try for your next special occasion – or just because you deserve a treat! Don’t forget to take pictures before serving; it’s almost too pretty to eat.
Did you make this recipe? Share your photos with #LemonBlueberryCheesecake!