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A Lemon Blueberry Cheesecake on a plate with fresh berries.

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake combines a rich and creamy texture with the bright, tangy flavors of fresh lemon and sweet blueberries. A buttery graham cracker crust complements the smooth filling, making it a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Refrigeration Time 4 hours
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Baked Goods
Servings 8 slices
Calories 350 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Cheesecake Pan
  • Larger Baking Pan
  • Microplane Grater
  • Knife
  • Toothpick
  • Wire Rack

Ingredients
  

Graham Cracker Crust

  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp melted butter

Lemon Cheesecake Filling

  • 2 blocks cream cheese high-quality, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 1-2 tbsp lemon zest freshly grated
  • 2 large eggs
  • 1 tbsp cornstarch for thickening
  • 2 tbsp water for cornstarch slurry

Blueberry Swirl

  • 1 cup blueberries fresh or frozen

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a cheesecake pan.
  • Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the cheesecake pan.
  • Bake crust for 10 minutes. Let cool completely before adding the filling.
  • In a mixing bowl, beat cream cheese and sugar until smooth.
  • Add lemon juice, lemon zest, and eggs one at a time, mixing well after each addition.
  • Whisk cornstarch with water to create a slurry, then stir into the filling mixture.
  • Pour the filling into the cooled crust.
  • Gently fold in blueberries, using a spoon to create a swirl effect.
  • Place the cheesecake pan in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
  • Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  • Remove from the water bath and let cool completely on a wire rack.
  • Refrigerate for at least 4 hours, preferably overnight, before serving.
  • Decorate with fresh blueberries, lemon zest, and whipped cream if desired.
  • Serve chilled and enjoy!

Notes

For best results, use room temperature cream cheese and eggs. Avoid overmixing the batter to prevent cracks. Let the cheesecake chill overnight for a firm texture.
Keyword Baked Cheesecake, Cheesecake, Lemon Blueberry