Lemon Blueberry Cheesecake
Delight in a rich Lemon Blueberry Cheesecake bursting with citrus flavor and juicy blueberries. Easy recipe with a tangy twist and smooth, creamy texture.
Servings: 15
Calories: 419kcal
Ingredients
For the Crust:
- 2 1/4 Cups Graham Cracker Crumbs
- 1/4 Cup Granulated Sugar
- 10 Tablespoons Unsalted Butter melted
For the Filling;
- 24 Ounces Cream Cheese room temperature
- 1 Cup Granulated Sugar
- 3 Tablespoons All Purpose Flour
- 3/4 Cup Sour Cream full fat
- 5-6 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- 3 Large Eggs room temperature
- 2 Egg yolks room temperature
- 1 1/4 Cups fresh Blueberries
For the Topping:
- 2 Cups Blueberries
- 2 teaspoon Water
- 1 Tablespoon Cornstarch
- 1/4 Cup Granulated Sugar
For Garnish:
- Whipped Cream store bought or Homemade Whipped Cream
- Lemon Slices optional for topping
Instructions
For the Crust:
- Preheat the oven to 300 degrees F. Line a 9 inch springform pan with parchment paper on the bottom. Spray the sides with nonstick cooking spray. Set aside while you make the crust.
- Combine the crust ingredients together inside a mixing bowl. Press into the springform pan. The crumbs should be evenly spread on the bottom and pressed up the sides of the pan slightly.
- Bake for 10-12 minutes and allow to cool.
For the Filling:
- Beat the cream cheese, sugar and flour on low speed until combined with an electric mixer. You can use a stand mixer or hand mixer.
- Next, add the sour cream, lemon juice and lemon zest. Mix until combined.
- Gradually add the eggs and egg yolks one at a time into the mixture. Scrape the sides of the bowl as needed.
- Fold in the blueberries by hand into the filling until just combined.
- Spread the cheesecake filling into the graham cracker crust.
- Create a water bath. Cover the outside of the pan with heavy duty aluminum foil. This will prevent the water from getting into the cheesecake. Place the pan inside a larger pan or roaster. Add warm water to the outer pan until it goes halfway up the sides of the springform pan. Be careful that you do not add more water than that.
- Bake for 75 - 80 minutes. The center should be set but still slightly jiggly. If the entire cheesecake jiggles, it needs more cooking time as ovens vary.
- Turn off the oven and crack the door. Allow the cheesecake to sit for 1 hour in the oven.
- Remove from the water bath and place in the refrigerator to cool completely. This normally takes 5-6 hours, but I prefer overnight.
For the Topping:
- Combine the sugar, cornstarch and water in a saucepan using medium heat. Stir to combine and continue to cook until the sugar has melted.
- Add the blueberries and combine. Cook until the berries have softened and the juice has combined into the sugar mixture and started to thicken. I like to mash the blueberries a little as they cook.
- Remove from heat and pour into a bowl. Refrigerate until ready to use.
For Serving:
- Remove the cheesecake from the springform pan when ready to serve.
- Top with blueberry sauce, whipped cream and lemon slices.
- Slice and Enjoy!
Notes
Using low speed to make the cheesecake filling will help to reduce the air in the batter and prevent cracking while baking. Overmixing will make the cheesecake crack so it is very important to only mix until combined.
Don't skip the water bath. It's a crucial step to help the cheesecake texture and prevent cracking.
Cover any leftovers and store up to 5 days in the refrigerator.
Nutrition
Calories: 419kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 244mg | Potassium: 137mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1007IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg
