Lemon cheesecake with blueberries is a fantastic dessert that will really show off your baking skills. If you’re new to the world of cheesecake baking, you might be noticing that this blueberry lemon cheesecake recipe is a bit long. You’re right – there are quite a few steps to this recipe, but they are all totally worth it! Putting in a little bit of extra effort will make your dessert even more special, and everyone will know that you went above and beyond to make them this perfect cheesecake. Maybe you’re looking for a delicious blueberry cheesecake dessert that’s even easier to make? Try my blueberry cheesecake bars instead! I know you will love my easy lemon blueberry cookies as well.
Fresh Blueberry and Lemon Cheesecake
Beautiful and Impressive – Everyone understands the labor of love that goes into baking the perfect cheesecake, so they will be so grateful and impressed when you serve them this gorgeous lemon cheesecake with homemade blueberry sauce. Bright Summery Flavors – Blueberries and lemons pair so well together, and they give any dessert a sweet, tangy flavor that tastes just like a warm sunny day! I love to make this recipe in the springtime, just as the weather is getting warmer. Try it for Easter or Mother’s Day brunch. Easy to Follow Step-by-Step Recipe – Making cheesecake from scratch is not the easiest thing, but it is totally doable, even if you’ve never made a homemade cheesecake before! I’m making sure of that, by giving you all of my best tips and tricks, PLUS lots of photos to guide you.
Key Ingredients for Lemon Blueberry Cheesecake
Here’s everything you need, plus some details on the most important ingredients:
For the Graham Cracker Crust: For this thick and buttery crust, mix crushed graham crackers, melted butter, and granulated sugar together. Cream Cheese: Make sure you buy cream cheese in block form, not the whipped spread that comes in a tub. You’ll need four 8-ounce blocks. Full-fat cream cheese is the best choice when making cheesecake, but Neufchâtel cheese can also be used. Sour Cream and Heavy Cream: A small amount of each is mixed in with the cream cheese to make the filling extra smooth. Eggs: Eggs act as a binder in cheesecake recipes. Let your eggs come to room temperature before mixing them in. Lemon: For that big, bright lemony flavor, use freshly squeezed lemon juice and grated lemon zest. The outer yellow part of the lemon has the most lemon oil and is key to making your cheesecake delicious. Use extra lemons to decorate your dessert before serving. Blueberries: We’ll stir some blueberries right into the cheesecake batter, then take the rest of them and turn them into a sweet and syrupy blueberry topping. Fresh, sweet blueberries are ideal.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Lemon Blueberry Cheesecake
Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) springform pan with parchment paper or grease it with softened butter.
Recipe Tips
Use room-temperature ingredients. Before mixing the ingredients for a creamy lemon blueberry cheesecake, they must all be at room temperature. Otherwise, the filling can be lumpy or uneven. Two different oven settings. Remember to change the temperature of the oven after baking the crust. We’re using a lower heat for baking the cheesecake than we are for the crust. Water Bath: I like to use a large roasting pan to create a water bath directly around my cheesecake, but any pan will do! Simply fill a deep cake pan or casserole dish with boiling water and place it on the oven rack underneath your cheesecake. It works just as well to create the humidity that the cheesecake needs.
Storing Tips
Homemade cheesecake can be stored in the refrigerator in an airtight container for up to 5 days. If you’re making the cheesecake ahead of time, wait to add the whipped cream and any fresh lemon slices until just before serving. Cheesecake can also be frozen. I suggest freezing individual slices wrapped well with plastic wrap. These can be stored in the freezer for up to 2 months. Just thaw and enjoy!
How do I fix a cracked cheesecake?
Cracks in your lemon cheesecake can happen and are generally due to the oven not being humid enough, or the cheesecake cooling too quickly. The good news is that those cracks will be completely hidden by the yummy blueberry topping in this recipe!
Do I have to use a water bath?
Yes, baking this cheesecake with a water bath is the best way to ensure that it bakes evenly and without cracking. A dry oven is the enemy of a good cheesecake, so be sure to follow the instructions to create a steamy situation in your oven.
Can I use other berries?
This lemon cheesecake is amazing with or without the added blueberry topping and inclusions. If you have raspberries or strawberries, those will also make a delicious cheesecake topping. Lemon Blueberry Cheesecake will be the most amazing dessert for all of your spring and summer occasions. Save this recipe by Pinning it, or share it with your friends who love to bake! © Little Sunny Kitchen
