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Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

Emily
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Total Time 7 hours 40 minutes
Servings 12 slices
Calories 480 kcal

Ingredients
  

Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 8 tablespoons salted butter melted

Lemon Cheesecake Filling:

  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 tablespoons lemon zest
  • 24 oz cream cheese block style, room temperature
  • ⅔ cup full-fat sour cream or Greek yogurt
  • 3 tablespoons fresh lemon juice from 1–2 lemons
  • 1 –2 teaspoons lemon extract optional, for stronger lemon flavor
  • 3 large eggs room temperature
  • 1 cup blueberries optional, folded into the batter

Toppings/Optional Garnish:

  • 1½ cups blueberry pie filling
  • 2 cups fresh whipped cream
  • Lemon slices and/or extra lemon zest

Instructions
 

Step 1: Make the Crust

  • Preheat your oven to 325°F (163°C).
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  • Press firmly into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes. Let cool while preparing the filling.

Step 2: Prepare the Filling

  • In a large bowl, beat cream cheese until smooth and fluffy.
  • Add both sugars and lemon zest. Beat until well combined.
  • Mix in sour cream, lemon juice, and lemon extract if using.
  • Add eggs one at a time, mixing just until blended.
  • Gently fold in the blueberries (if using).
  • Pour the batter over the crust and smooth the top.

Step 3: Bake the Cheesecake

  • Place the springform pan in a larger pan and fill with 1 inch of hot water (optional water bath for even baking).
  • Bake at 325°F for 55–65 minutes, or until edges are set and the center jiggles slightly.
  • Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour.
  • Remove from oven and chill in the fridge for at least 4 hours, preferably overnight.

Step 4: Add Toppings

  • Once chilled, top the cheesecake with blueberry pie filling.
  • Pipe or spoon whipped cream around the edges.
  • Garnish with lemon slices and extra zest if desired.

Notes

  • Room Temp Ingredients: Ensure cream cheese and eggs are room temp for a smooth batter.
  • Water Bath Optional: Helps prevent cracks, but not essential.
  • Blueberry Boost: Use fresh blueberries on top with a little lemon zest for a fresh twist.
  • Sour Cream vs. Yogurt: Either works, but yogurt gives a slightly lighter taste.
  • Crust Alternatives: Try shortbread or vanilla wafer crumbs for a different base.