Lemon Blueberry Cheesecake
Creamy lemon cheesecake filled with fresh blueberries, nestled in a buttery graham cracker crust, and finished with a luscious homemade blueberry sauce. A vibrant and elegant dessert.
12 Servings
Ingredients
For the Crust:
- 2 1/4 cups graham cracker crumbs approximately 25 single crackers
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 oz full-fat cream cheese room temperature
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream room temperature
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 1 1/2 cups fresh blueberries tossed with 1 tbsp flour
For the Blueberry Sauce:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tsp cornstarch mixed with 2 tsp water
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp vanilla extract
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. Wrap the bottom of the pan in 2-3 layers of heavy-duty aluminum foil to prevent water seepage.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Firmly press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool. Reduce the oven temperature to 300°F (150°C).
Prepare the Cheesecake Filling:
- In a large mixing bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl as needed. Add the flour and continue mixing until fully incorporated.
- Reduce the mixer speed to low and blend in the sour cream, lemon juice, lemon zest, and vanilla extract. Add the eggs and yolks one at a time, mixing gently after each addition until just combined. Avoid overmixing.
- Gently fold in the flour-coated blueberries by hand, ensuring they are evenly distributed throughout the batter.
Bake the Cheesecake:
- Pour the cheesecake batter into the prepared crust. Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake for 1 hour at 300°F (150°C). After baking, turn off the oven and slightly crack the oven door open. Allow the cheesecake to cool inside the oven for an additional hour.
- Remove the cheesecake from the oven and the water bath. Transfer to a wire rack and allow to cool to room temperature. Cover and refrigerate for at least 6 hours or overnight to fully set.
Prepare the Blueberry Sauce:
- In a medium saucepan over medium heat, combine 1 cup of the blueberries, granulated sugar, cornstarch slurry, lemon juice, and vanilla extract. Stir continuously until the mixture thickens and the blueberries begin to burst, approximately 7 minutes.
- Remove from heat and gently fold in the remaining 1 cup of fresh blueberries. Allow the sauce to cool completely.
Assemble and Serve:
- Once the cheesecake has set, release and remove the sides of the springform pan. Transfer the cheesecake to a serving platter. Spoon the cooled blueberry sauce evenly over the top. If desired, garnish with whipped cream and lemon slices before serving.
Notes
To make this cheesecake gluten-free, substitute the graham cracker crumbs with a gluten-free graham cracker alternative and replace the all-purpose flour in both the cheesecake filling and the blueberry coating with a 1:1 gluten-free flour blend. Ensure all other ingredients are certified gluten-free, especially baking products that may have cross-contamination risks.