Description
This Perfect Lemon Blueberry Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust, tangy lemon-infused cheesecake filling, and a vibrant homemade blueberry sauce. Baked to silky perfection and topped with whipped cream, it’s a crowd-pleasing treat ideal for gatherings or special occasions.
Ingredients
Blueberry Sauce
- 3 cups fresh or frozen blueberries
- ¼ cup granulated sugar (50g)
- ¼ cup reserved fresh squeezed lemon juice
- 1 tablespoon corn starch
Crust
- 2½ cups graham cracker crumbs (400 grams)
- ⅓ cup melted butter
- 1 tablespoon granulated sugar
Filling
- 3 packages cream cheese (24 oz or 750g total, room temperature)
- 1½ cups granulated sugar (300g)
- 1¾ cups sour cream or Greek yogurt
- 4 large eggs
- ¼ reserved fresh squeezed lemon juice
- 1 tablespoon vanilla extract
- Reserved lemon zest from 2 lemons
Other
- 2 lemons (zested and juiced, divided)
- Homemade whipped cream for topping, as desired
Instructions
- Prepare Lemons: Zest and juice both lemons fully. Reserve juice separately for use in blueberry sauce and cheesecake filling.
- Make Blueberry Sauce: In a medium pan over medium heat, combine blueberries and sugar. Whisk together ¼ cup lemon juice with cornstarch until smooth and stir into the blueberries. Cook, stirring often, until the mixture becomes bubbly and thickened, about 5-8 minutes. Set aside to cool to room temperature; refrigerating speeds this process.
- Prepare Crust: Preheat oven to 350℉. Line a 9″ springform pan with parchment paper between the base and sides. Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the pan, covering the bottom and extending about ½ inch up the sides. Bake for 10-12 minutes until dry. Remove and cool. Reduce oven temperature to 275℉.
- Make Filling: Using an electric mixer in a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar and continue beating until fully incorporated and smooth, scraping down the bowl as needed. Add sour cream, eggs, ¼ cup reserved lemon juice, vanilla extract, and reserved lemon zest. Beat until the mixture is smooth and well combined.
- Assemble and Bake: Pour cheesecake batter over the cooled crust and smooth the top evenly. Bake at 275℉ for 1.5 to 2 hours, or until the outer 2 inches are set but the center remains slightly jiggly when gently shaken. Turn off oven and leave cheesecake inside for an additional 1 hour to gently finish baking.
- Cool and Chill: Remove cheesecake from oven and let cool to room temperature on the counter. Refrigerate for at least 8 hours or preferably overnight to fully set the cheesecake.
- Serve: Carefully remove cheesecake from springform pan. Top with the chilled blueberry sauce and add whipped cream if desired. Slice and serve chilled for best flavor and texture.
Notes
- Using room temperature cream cheese ensures a smooth, lump-free filling.
- Refrigerating the blueberry sauce speeds up cooling and thickening.
- Do not overbake the cheesecake; the center should jiggle slightly to maintain creaminess.
- Allow cheesecake to rest in the turned-off oven for an hour to prevent cracks and promote even baking.
- Chilling the cheesecake overnight improves texture and flavor.
- Swap sour cream with Greek yogurt for a tangier taste.
- Prep Time: 30 minutes
- Cook Time: 2 hours 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
