Lemon Blueberry Cheesecake, Baked

Why Make This Recipe

Baked Lemon Blueberry Cheesecake is a delightful dessert that combines the rich flavors of creamy cheesecake with the refreshing zest of lemon and the sweetness of blueberries. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself. This cheesecake is not only delicious, but it also looks impressive, making it a great recipe to share with friends and family.

How to Make Baked Lemon Blueberry Cheesecake

Ingredients

• 1 Cup Graham Cracker Crumbs
• 1 Tablespoon Granulated Sugar
• 3 Tablespoons Unsalted Butter, melted
• 16oz Cream Cheese, very soft at room temp.
• 150 Grams (3/4 cup) Granulated Sugar
• 1 oz (2 Tablespoons) Heavy Cream
• 2 oz (4 Tablespoons) Sour Cream
• 1 Tablespoon Fresh Lemon Zest
• 2 oz (4 Tablespoons) Fresh Lemon Juice
• 3 Large Eggs, at room temp.
• 1 Large Egg Yolk, at room temp.
• 2oz Blueberries, Fresh or Frozen
• 6oz Blueberries
• Zest of 1 Lemon
• Juice of 1 Lemon
• 1 Teaspoon Cornstarch/ Cornflour
• 2 Tablespoons Granulated Sugar
• 1 Cup Whipped Cream Homemade or Store-bought
• Zest of 1 Lemon, optional

Directions

1. Preheat oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter. Press this mixture into the bottom of a 6-inch springform pan to form the crust. Bake for 10 minutes, then let it cool.
3. In a large bowl, beat the cream cheese until smooth. Gradually add 3/4 cup sugar and mix until well combined.
4. Add heavy cream, sour cream, lemon zest, lemon juice, eggs, and egg yolk one at a time, mixing well after each addition.
5. Gently fold in the fresh or frozen blueberries.
6. Pour the cheesecake mixture over the crust. Bake for 45-50 minutes or until the center is set.
7. For the topping, in a saucepan, combine 6 ounces of blueberries, zest and juice of one lemon, 1 teaspoon cornstarch, and 2 tablespoons sugar. Cook over medium heat until the blueberries burst and the sauce thickens.
8. Allow the cheesecake to cool, then chill overnight.
9. Serve topped with blueberry sauce and whipped cream.

How to Serve Baked Lemon Blueberry Cheesecake

To serve Baked Lemon Blueberry Cheesecake, slice it into wedges and place each slice on a plate. Drizzle with the warm blueberry sauce and add a dollop of whipped cream on top. You can also garnish with additional lemon zest for a pop of color and flavor.

How to Store Baked Lemon Blueberry Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. If you want to keep it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can last for up to 2 months in the freezer.

Tips to Make Baked Lemon Blueberry Cheesecake

• Make sure your cream cheese is at room temperature for a smooth and creamy texture.
• Don’t skip chilling the cheesecake overnight; this helps it set perfectly and enhances the flavor.
• If you’re using frozen blueberries, there’s no need to thaw them before adding to the mixture; just fold them in gently.

Variation

You can try adding different fruits like raspberries or strawberries instead of blueberries for a unique twist. Additionally, you can make a graham cracker crust using crushed cookies for a different texture or flavor.

FAQs

1. Can I use a different type of fruit?
Yes, you can substitute blueberries with strawberries, raspberries, or even peaches for a different flavor.

2. How can I make it gluten-free?
Use gluten-free graham cracker crumbs or almond flour for the crust.

3. Can I make this cheesecake ahead of time?
Absolutely! In fact, making it a day ahead is recommended, as it allows the flavors to meld and the cheesecake to set properly.

Baked Lemon Blueberry Cheesecake

A delightful dessert combining creamy cheesecake with lemon zest and sweet blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 pieces

Course: Dessert, Sweet

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Crust

• 1 Cup Graham Cracker Crumbs
• 1 Tablespoon Granulated Sugar
• 3 Tablespoons Unsalted Butter, melted

Cheesecake Filling

• 16 oz Cream Cheese, very soft at room temp.
• 150 Grams Granulated Sugar (3/4 cup)
• 1 oz Heavy Cream (2 Tablespoons)
• 2 oz Sour Cream (4 Tablespoons)
• 1 Tablespoon Fresh Lemon Zest
• 2 oz Fresh Lemon Juice (4 Tablespoons)
• 3 Large Eggs, at room temp.
• 1 Large Egg Yolk, at room temp.
• 2 oz Blueberries, Fresh or Frozen

Blueberry Sauce

• 6 oz Blueberries
• 1 Teaspoon Cornstarch/ Cornflour
• 2 Tablespoons Granulated Sugar
• 1 Lemon Zest of
• 1 Lemon Juice of

Topping

• 1 Cup Whipped Cream Homemade or Store-bought
• 1 Lemon Zest of, optional

Method

 

Preparation

1. Preheat oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter. Press this mixture into the bottom of a 6-inch springform pan to form the crust. Bake for 10 minutes, then let it cool.
3. In a large bowl, beat the cream cheese until smooth. Gradually add 3/4 cup sugar and mix until well combined.
4. Add heavy cream, sour cream, lemon zest, lemon juice, eggs, and egg yolk one at a time, mixing well after each addition.
5. Gently fold in the fresh or frozen blueberries.

Baking

1. Pour the cheesecake mixture over the crust. Bake for 45-50 minutes or until the center is set.

Topping

1. In a saucepan, combine 6 ounces of blueberries, zest and juice of one lemon, 1 teaspoon cornstarch, and 2 tablespoons sugar. Cook over medium heat until the blueberries burst and the sauce thickens.
2. Allow the cheesecake to cool, then chill overnight.

Serving

1. Serve topped with blueberry sauce and whipped cream.

Notes

Make sure your cream cheese is at room temperature for a smooth and creamy texture. Don’t skip chilling the cheesecake overnight; this helps it set perfectly and enhances the flavor. If you’re using frozen blueberries, there’s no need to thaw them before adding to the mixture; just fold them in gently. You can try adding different fruits like raspberries or strawberries for a unique twist.