Lemon Blueberry Cheesecake Delight

Lemon blueberry cheesecake is an inviting dessert with a creamy filling scented with bright lemon, bursting with sweet blueberry pockets and the irresistible crunch of a graham cracker crust. This recipe has become a favorite for celebrations in my home because it is always a showstopper and never fails to draw a crowd when I bring it out for dessert.

I remember the first time I made this on my birthday and the scent of the lemon zest filled the kitchen It was gone before the end of the night with everyone asking me for the recipe

Ingredients

• Graham cracker crumbs: gives the crust a classic sweet crunch Use fresh crumbs for best flavor
• Sugar: sweetens every layer and helps the filling set smoothly Choose fine white sugar for even mixing
• Melted butter: binds the crust together and adds richness Use unsalted for the best flavor control
• Cream cheese: brings the creamy tangy base to the filling Make sure it is fully at room temperature for no lumps
• Eggs: give the cake structure and smooth texture Large eggs work best at room temperature to blend evenly
• Lemon zest and lemon juice: add a bright citrus note to both the sauce and the filling Select fresh ripe lemons for the most zest and juice
• Vanilla extract: rounds out the flavor Use pure extract for a cleaner finish
• Blueberries: bring summery sweetness and a vibrant color Fresh berries are ideal and rinse just before use
• Cornstarch: thickens the blueberry sauce so it stays swirled in the filling Look for a fine quality cornstarch for best results
• Water: helps dissolve sugar and ensures the blueberry sauce simmers smoothly Filtered water keeps the sauce clear

Step-by-Step Instructions

Prep the Pan:

Spray a 9 inch springform pan with nonstick spray Line the bottom with parchment and lightly spray again This prevents sticking during baking which makes unmolding super easy

Make the Graham Cracker Crust:

In a medium bowl gently stir together the graham cracker crumbs sugar and melted butter until the mixture resembles wet sand Press this mixture evenly over the bottom and slightly up the sides of your prepared pan Use the back of a measuring cup for even packing Bake for 12 minutes at 350 degrees to set the crust and let it cool at room temperature

Mix the Cheesecake Filling:

With a stand mixer or hand mixer blend cream cheese and sugar on medium for two to three minutes until extra smooth Scrape the bowl often to ensure there are no hidden lumps Add the whisked eggs slowly on low speed to avoid overbeating Add the lemon juice lemon zest and vanilla mixing just until everything is combined Pour half of this silky mixture into your cooled crust

Cook the Blueberry Sauce:

Set a small saucepan over medium heat Combine one cup of blueberries sugar water lemon juice and cornstarch Stir constantly as the blueberries burst and the sauce starts to thicken Add the rest of the blueberries and continue cooking gently until the mixture becomes glossy and spoonable Let this cool before swirling into the cheesecake

Layer and Swirl:

Spoon half of the cooled blueberry sauce over your cheesecake filling Use a toothpick or skewer to gently swirl it for a marbled look Add the remaining cheesecake batter and smooth the top Finish with the rest of the blueberry sauce swirling just enough to create a beautiful pattern

Prepare for the Water Bath:

Wrap the base and sides of the springform pan with aluminum foil to prevent leaks Place your cheesecake pan in a large shallow roasting dish Pour very hot water carefully into the roasting dish until it rises halfway up the outside of the cheesecake pan This gentle bath keeps the texture creamy and helps avoid cracking

Bake and Cool:

Bake at 350 degrees for one hour to one hour ten minutes The sides should look set but the center still wobbles slightly when jiggled Turn off the oven briefly and prop open the oven door Let the cheesecake cool gradually for about thirty minutes then take it out of the water bath and leave it on a wire rack to cool completely to room temperature

Chill and Serve:

Cover the cooled cheesecake and chill it in the fridge for at least four hours or overnight so it fully sets Carefully release the springform ring and transfer the cake to a platter Slice and enjoy

Pin it

When I bake this with fresh local blueberries I am always amazed by how their flavor elevates the whole cake My favorite part is using lemon zest because the aroma alone reminds me of summer afternoons in my childhood kitchen My family always gathers round when I swirl the blueberry sauce in like a painter finishing a canvas

Storage Tips

Store leftover cheesecake lightly wrapped in the refrigerator for up to five days For longer storage wrap tightly in plastic and foil then freeze individual slices for up to one month Thaw slices in the fridge overnight for the best texture

Ingredient Substitutions

Swap graham crackers for vanilla or digestive biscuits if needed You can use frozen blueberries in the sauce just simmer a bit longer to cook off extra moisture For a lighter version try reduced fat cream cheese though the texture will be a bit less rich

Serving Suggestions

This cheesecake is beautiful on its own but really shines with a few twists Garnish each slice with fresh berries lemon twists or a dusting of powdered sugar For a summer party try serving with a dollop of whipped cream or a scoop of vanilla ice cream

Pin it

A Little History

Cheesecake itself has ancient roots but the combination of citrus and berries is pure American summer Lemon blueberry bakes are traditional in many northeastern states where both fruits are prime in July The technique of swirling fruit sauce into creamy cakes also adds an artistic touch passed down through generations

Frequently Asked Questions

→ How do I prevent cheesecake from cracking?

To reduce cracking, bake the dessert in a water bath and avoid overmixing. Let it cool gradually before chilling.

→ Can frozen blueberries be used for the swirl?

Yes, frozen blueberries work well. Simmer them with sugar and lemon juice until thickened for the sauce.

→ What type of pan is best for this dessert?

A 9-inch springform pan is recommended for easy removal and a smooth shape after chilling.

→ How long should the cheesecake chill before serving?

Chill for at least 4 hours, or overnight, after baking and cooling to achieve the proper texture.

→ Can I make this dessert in advance?

Absolutely. Prepare a day ahead, cover, and keep refrigerated until ready to slice and enjoy.