Lemon Blueberry Cheesecake combines a tall graham crust, lemon-sour-cream filling, whole blueberries, cooked blueberry topping, and vanilla whipped cream. It makes 12–14 slices and serves 12. The recorded timing is 60 minutes of preparation, 160 minutes of cooking, and 220 minutes total, with gradual oven cooling and full refrigeration treated as essential method stages rather than optional pauses.
Lemon Blueberry Cheesecake Ingredients
Crust: 302g graham cracker crumbs; 140g salted butter, melted; 39g sugar.
Lemon Blueberry Filling: 678g cream cheese, room temperature; 207g sugar; 24g all-purpose flour; 173g sour cream; 90ml lemon juice; 2 tbsp lemon zest; 3 large eggs, room temperature; 2 large egg yolks, room temperature; 1 1/2 cups blueberries.
Blueberry Topping: 52g sugar; 1 tbsp cornstarch; 2 tsp water; 277g blueberries.
Whipped Cream: 240ml heavy whipping cream, cold; 58g powdered sugar; 1 tsp vanilla extract; Lemon slices for decoration, optional.
If you enjoy this recipe, you may also like Vegan Caramel Pecan Cheesecake.
How to Make Lemon Blueberry Cheesecake
- Prepare Crust: Preheat oven to 163°C. Line a 23cm springform pan with parchment paper in the bottom and grease the sides. Combine crust ingredients in a small bowl. Press into the bottom and up sides of the springform pan. Bake for 10 minutes, then set aside to cool. Cover pan with aluminum foil to prepare for water bath.
- Prepare Cheesecake Filling: Reduce oven temperature to 148°C. Beat cream cheese, sugar, and flour in a large bowl on low speed until smooth. Add sour cream, lemon juice, and lemon zest, mixing on low speed until combined. Add eggs one at a time, then egg yolks, mixing slowly after each addition. Stir blueberries into the batter gently and pour over crust.
- Bake Cheesecake: Place springform pan inside another larger pan. Fill outer pan with warm water, halfway up the sides of the springform pan. Bake for 1 hour 15 minutes until the center is set but slightly jiggly. Turn off oven and let sit for 30 minutes with the oven door closed, then crack the door for 30 minutes to cool gradually. Refrigerate cheesecake until fully cooled.
- Prepare Blueberry Topping: In a saucepan over medium heat, combine sugar, cornstarch, and water. Heat until sugar melts. Add blueberries and stir to coat. Cook until blueberries soften and release juices. Remove from heat, transfer to a bowl, and refrigerate until cool.
- Assemble and Serve Cheesecake: Make whipped cream by whipping heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Remove sides of springform pan from cheesecake. Pipe whipped cream swirls around cheesecake edges and top with blueberry topping and lemon slices. Refrigerate until serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat the oven to 163°C. Line the bottom of a 23cm springform pan with parchment, grease the sides, mix 302g graham crumbs with 140g melted salted butter and 39g sugar, and press the mixture over the bottom and up the sides. Bake 10 minutes, cool, then wrap the pan in foil for the water bath. Lower the oven to 148°C. Beat 678g room-temperature cream cheese with 207g sugar and 24g flour on low until smooth. Add 173g sour cream, 90ml lemon juice, and two tablespoons lemon zest. Mix in three eggs one at a time, then two yolks, all slowly. Fold in one and one-half cups blueberries and pour over the crust. Set the springform pan in a larger pan, add warm water halfway up its sides, and bake one hour 15 minutes.
If you enjoy this recipe, you may also like Pecan Caramel Cheesecake.
Critical Visual and Timing Cues
Low-speed mixing limits excess air, which helps the cheesecake bake evenly. Scrape the bowl as needed while keeping the mixing gentle. Each whole egg should disappear before the next is added, followed by the two yolks. Fold blueberries without crushing them. The foil barrier must remain above the waterline, and the warm water should reach halfway up the springform pan without entering it. At the end of 75 minutes, the center should be set yet slightly jiggly rather than liquid or rigid. Turn off the oven and leave the door closed for 30 minutes, then crack it for another 30 minutes. This gradual temperature change is part of the recipe. Refrigerate only after this oven-cooling sequence and keep chilling until the cheesecake is fully cool.
Serving and Storage
For the topping, combine 52g sugar, one tablespoon cornstarch, and two teaspoons water over medium heat until the sugar melts. Add 277g blueberries and cook until they soften and release juices, then transfer the topping to a bowl and refrigerate until cool. Whip 240ml cold heavy cream with 58g powdered sugar and one teaspoon vanilla on high until stiff peaks form. Remove the springform sides only from a fully chilled cake. Pipe whipped-cream swirls around the edge, spoon on the cool blueberry topping, and add lemon slices only if desired. Keep the assembled cheesecake refrigerated until serving, cut with a clean warm knife, and return leftovers promptly to the refrigerator because every creamy component is perishable.
Practical Kitchen Notes
There are two deliberately separate blueberry portions: one and one-half cups folded raw into the filling and 277g cooked for the topping. There are also separate sugars for crust, filling, topping, and whipped cream; preserve each amount and sugar type. The filling contains exactly three whole eggs plus two additional yolks, not five whole eggs. The crust bakes at 163°C, while the filled cheesecake bakes at the reduced 148°C setting. Do not omit the water bath, two-stage oven cooling, or final refrigeration. The optional lemon slices decorate the finished cake but do not replace the recorded 90ml lemon juice and two tablespoons zest in the filling.
Details Worth Preserving
Use a 23cm springform pan and a larger pan capable of holding warm water safely. Parchment covers the bottom, grease coats the sides, and aluminum foil protects the exterior. Room-temperature cream cheese, eggs, and yolks blend more evenly; the whipping cream stays cold so it reaches stiff peaks. Cool both the cheesecake and blueberry topping before assembly so the whipped cream retains its shape. The recipe records 12–14 slices while its serving field is 12, so both facts should remain visible. Allergens include dairy, eggs, and gluten. Do not add vanilla to the cheesecake filling, extra butter to the topping, or lemon curd, because they are not in the source recipe.
Recorded Recipe Tips
Conclusion
Lemon Blueberry Cheesecake makes 12-14 slices in 220 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Lemon Blueberry Cheesecake make?
It makes 12-14 slices and serves 12.
- → How long does Lemon Blueberry Cheesecake take?
The recipe records 60 minutes of preparation, 160 minutes of cooking, and 220 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → How should the cheesecake center look after baking?
After one hour 15 minutes at 148°C, the center should be set but still slightly jiggly. It continues settling during the two gradual oven-cooling stages.
- → Why are the springform pan and water bath wrapped in foil?
The foil protects the springform pan while warm water surrounds it halfway up the sides, supporting gentle and even baking.