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Lemon Blueberry Cheesecake Recipe

This lemon blueberry cheesecake is a rich, creamy dessert with a refreshing twist of lemon and sweet blueberry topping. It has a smooth, velvety texture balanced with a buttery graham cracker crust, making every bite perfectly sweet, tangy, and indulgent.
It’s an elegant yet simple baked cheesecake that’s perfect for celebrations, summer gatherings, or any special occasion, delivering bakery-style results right from your home kitchen.
Print Recipe
Prep Time 1 hour
Cook Time 2 hours 40 minutes
Cooling Time 4 hours
Total Time 7 hours 40 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 2¼ cups graham cracker crumbs 302g
  • 10 tbsp salted butter melted (140g)
  • 3 tbsp sugar 39g
Lemon Blueberry Cheesecake Filling
  • 24 oz cream cheese room temperature (678g)
  • 1 cup sugar 207g
  • 3 tbsp all-purpose flour 24g
  • ¾ cup sour cream 173g
  • 6 tbsp lemon juice 90ml
  • 2 tbsp lemon zest
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1½ cups blueberries
Blueberry Topping
  • ¼ cup sugar 52g
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups blueberries 277g
Whipped Cream
  • 1 cup heavy whipping cream cold (240ml)
  • ½ cup powdered sugar 58g
  • 1 tsp vanilla extract
  • Lemon slices for garnish, optional

Method
 

  1. Preheat oven to 325°F (163°C). Prepare a springform pan with parchment and foil.
  2. Mix crust ingredients and press into pan. Bake 10 minutes and cool.
  3. Lower oven to 300°F (148°C).
  4. Beat cream cheese, sugar, and flour until smooth.
  5. Add sour cream, lemon juice, and zest. Mix well.
  6. Add eggs and yolks one at a time, mixing gently.
  7. Fold in blueberries.
  8. Pour into crust and place in water bath.
  9. Bake for 1 hour 15 minutes until center is slightly jiggly.
  10. Cool slowly in oven, then refrigerate until fully set.
  11. Make blueberry topping and let cool.
  12. Whip cream until stiff peaks form.
  13. Top cheesecake with whipped cream, blueberry topping, and lemon slices.

Notes

For the best lemon blueberry cheesecake, always use room temperature ingredients to ensure a smooth and lump-free batter. Avoid overmixing, as too much air can cause cracks during baking. A water bath is essential for a creamy texture and even baking, so don’t skip it.
Let the cheesecake cool slowly in the oven before refrigerating this step helps prevent cracks and keeps the texture silky. For the best flavor and clean slices, chill the cheesecake overnight before serving.
You can also prepare the blueberry topping a day ahead and add it just before serving for a fresh, glossy finish.