Lemon Blueberry Cheesecake Recipe for Dessert Lovers

Introduction

Indulge in the harmonious dance of zesty lemon and luscious blueberries with this Lemon Blueberry Cheesecake—a dessert that marries creamy decadence with vibrant freshness.

Perfect for both casual gatherings and elegant celebrations, this cheesecake is a testament to balance: the tangy brightness of citrus cuts through the richness of velvety cream cheese, while sweet-tart blueberry swirls add bursts of fruity sophistication.

Crafted for dessert enthusiasts who crave texture and depth, this recipe features a buttery graham cracker crust that crumbles delicately against the smooth, dense filling. The blueberry swirl, simmered to jam-like perfection, not only enhances flavor but also creates a mesmerizing marbled effect, turning each slice into an edible work of art.

What sets this cheesecake apart is its meticulous attention to detail. From the room-temperature ingredients ensuring a silky-smooth batter to the water bath technique that prevents cracks, every step is designed to empower bakers of all levels. Whether you’re celebrating a special occasion or simply treating yourself, this dessert promises to leave a lasting impression—one bite of its creamy, tangy-sweet bliss will transport you to culinary heaven.

Ingredients

For the Crust:

1.5 cups (150g) graham cracker crumbs

6 tbsp (85g) unsalted butter, melted

2 tbsp granulated sugar

For the Filling:

24 oz (680g) cream cheese, room temperature

1 cup (200g) granulated sugar

1 cup (240g) sour cream, room temperature

3 large eggs, room temperature

Zest of 2 lemons

1/4 cup (60ml) fresh lemon juice

1 tsp vanilla extract

For the Blueberry Swirl:

1.5 cups (225g) fresh blueberries

3 tbsp granulated sugar

1 tbsp lemon juice

1 tsp cornstarch + 1 tbsp water (slurry)

Instructions

Prepare the Crust

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the pan’s base.

Bake for 10 minutes. Let cool while preparing the filling.

Make the Blueberry Swirl

In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst (~5 minutes).

Stir in cornstarch slurry; simmer 2–3 minutes until thickened. Remove from heat, cool slightly, then blend for a smooth sauce (optional).

Prepare the Filling

Beat cream cheese and sugar until smooth. Add sour cream, lemon zest, lemon juice, and vanilla.

Add eggs one at a time, mixing just until combined (do not overmix).

Assemble & Bake

Pour filling over the crust. Drop spoonfuls of blueberry sauce on top, then swirl with a knife.

Place the pan in a water bath (wrap the pan in foil to prevent leaks). Bake 55–65 minutes until edges are set but the center jiggles slightly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Chill overnight.

Refrigeration (Short-Term Storage)
Duration: Up to 5 days in the fridge.
Method:
Cover the cheesecake tightly with plastic wrap or store in an airtight container to prevent drying and absorption of fridge odors.
Place a paper towel over the cut edges to absorb excess moisture.
Pro Tip: For optimal texture, let slices sit at room temperature for 10–15 minutes before serving.
Freezing (Long-Term Storage)
Duration: Up to 2 months in the freezer.
Method:
Whole Cheesecake: Freeze uncovered for 2 hours until firm, then wrap in plastic wrap + aluminum foil.
Individual Slices: Place slices on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag.
Thawing: Move to the fridge 12–24 hours before serving. Avoid thawing at room temperature to prevent condensation.
Blueberry Swirl & Toppings
Store leftover blueberry sauce separately in an airtight container for up to 1 week in the fridge. Reheat gently before drizzling.
Fresh berry toppings should be added just before serving to maintain texture.
Avoid Common Pitfalls
Odor Contamination: Keep cheesecake away from strongly scented foods (e.g., onions, garlic).
Moisture Control: Use a water bath during baking (as per the recipe) to minimize cracks, which can trap bacteria during storage.
No-Bake Version: If using the no-bake variation, reduce storage time to 3 days due to higher moisture content.
Shelf-Life Indicators
Discard the cheesecake if you notice: