The Ultimate Lemon Blueberry Cheesecake Recipe: A Zesty, Creamy Summer Delight

This Lemon Blueberry Cheesecake is a true celebration of spring and summer flavors, offering a delightful harmony of creamy, tangy, and sweet notes. Imagine sinking your fork into a slice of velvety smooth cheesecake, infused with vibrant lemon zest and juice, and studded with juicy bursts of fresh blueberries. All this rests atop a perfectly crisp, buttery graham cracker crust, crowned with a luscious homemade blueberry compote. This dessert isn’t just delicious; it’s a showstopper that’s surprisingly straightforward to prepare, making it an ideal choice for holidays, backyard barbecues, or any occasion that calls for something truly special. Plus, it’s designed to be made ahead, allowing you to relax and enjoy your event.

About This Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake truly encapsulates everything a spring or summer dessert should be: bright, wonderfully creamy, generously bursting with fresh berries, and just indulgent enough to make any moment feel like a special occasion. The magic lies in the carefully balanced flavor profile. Fresh lemon zest and juice are incorporated directly into the filling, adding a vibrant, zesty punch that beautifully cuts through the inherent richness of the cream cheese, preventing it from feeling overly heavy. Simultaneously, sweet, juicy fresh blueberries are folded into the batter, creating delightful pockets of soft, fruity sweetness that explode with flavor in every single bite.

What truly elevates this cheesecake above the rest is its exquisite balance. It strikes the perfect chord of sweetness, never becoming cloying, and offers a pleasant tanginess without being overtly sharp. The texture is luxuriously creamy and rich, yet surprisingly light and airy, avoiding the dense, heavy consistency that some cheesecakes can have. The robust, buttery graham cracker crust provides an ideal foundation, offering a satisfying crunch that complements the smooth filling. To complete this masterpiece, a simple yet elegant blueberry compote is spooned over the top, adding an extra layer of fresh fruit sweetness and a gorgeous visual appeal.

Designed with convenience in mind, this Lemon Blueberry Cheesecake is a fantastic make-ahead dessert, perfect for busy hosts. It purposefully skips the traditional water bath, eliminating the need for cumbersome aluminum foil wraps, hot water, and large roasting pans—simplifying the baking process significantly. Despite this streamlined approach, it consistently yields a perfectly creamy, crack-free cheesecake. Once baked and properly chilled, it maintains its exquisite flavor and texture beautifully for several days, making it ideal for preparation in advance of any gathering. Whether you’re planning a festive holiday celebration, a leisurely brunch, a birthday party, or a casual backyard get-together, this dessert is guaranteed to impress and satisfy every palate, hitting all the right sweet and tangy notes.

Key Ingredients for the Perfect Cheesecake

Crafting an outstanding Lemon Blueberry Cheesecake starts with selecting the right, high-quality ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and overall excellence of this delightful dessert.

• Graham Cracker Crumbs: The foundation of our cheesecake. You can conveniently buy pre-crushed graham cracker crumbs, or for a fresher flavor and finer control over texture, simply pulse whole graham crackers in a food processor until they resemble fine, uniform crumbs. This ensures a consistent and sturdy crust.
• Sugar: Granulated sugar is used in both the buttery crust and the creamy lemon cheesecake filling. It provides essential sweetness and helps achieve that classic, tender cheesecake texture.
• Butter: Unsalted butter is our preference for the crust as it allows you to control the salt content in the overall recipe. However, if you enjoy a slight salty contrast to your sweets, salted butter can also be used. Make sure it’s melted for easy incorporation with the graham cracker crumbs.
• Cream Cheese: The star of any cheesecake! We highly recommend using full-fat cream cheese for the richest, most luxurious, and creamiest filling. If you prefer a slightly lighter version, light cream cheese can be substituted, though it might slightly alter the texture. It is absolutely crucial to bring your cream cheese to room temperature before mixing; this prevents lumps and ensures a smooth, silky batter.
• All-Purpose Flour: A small amount of all-purpose flour is added to the filling. This isn’t for thickening, but rather to stabilize the cream cheese mixture and help prevent cracking during baking.
• Salt: A pinch of fine kosher salt is essential for enhancing and balancing the flavors in both the crust and the filling, preventing the cheesecake from tasting flat.
• Vanilla Extract: Vanilla adds a warm, aromatic depth that complements the bright lemon and sweet blueberries. For the absolute best flavor, consider making your homemade vanilla extract, which is also a more economical choice. Alternatively, premium quality extracts like Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey are top-tier for their rich flavor.
• Large Eggs: Eggs provide structure and richness to the cheesecake filling. Similar to cream cheese, ensuring they are at room temperature before adding them to the batter is vital for smooth incorporation and a uniform texture.
• Lemons: Freshness is key here! Both fresh lemon zest (the fragrant yellow part of the peel) and freshly squeezed lemon juice are indispensable. They provide that characteristic bright, tangy, and zesty citrus flavor that defines this lemon blueberry cheesecake.
• Fresh Blueberries: Absolutely essential for both the filling and the topping! You’ll need a total of 3½ cups of plump, fresh blueberries. These berries burst with natural sweetness and vibrant color, creating a delightful contrast with the creamy lemon base.
• Cornstarch: This acts as a thickening agent for the blueberry topping. It helps to create a luscious, glossy compote without making it too runny or turning it into a thin sauce.
• Water: Plain tap water is perfectly suitable for preparing the blueberry topping, helping to dissolve the sugar and cornstarch into a smooth mixture.

Essential Equipment for Cheesecake Success

Having the right tools on hand can make all the difference in achieving a perfect, restaurant-quality Lemon Blueberry Cheesecake. Here’s what you’ll need:

• 9-inch Springform Pan: This is a non-negotiable item for any baked cheesecake recipe. Its unique design, with removable sides, allows you to effortlessly release the delicate cheesecake without damaging its beautiful form. A standard cake pan will make it nearly impossible to remove the cheesecake whole.
• Stand Mixer (with Paddle Attachment) or Electric Hand Mixer: For the cheesecake filling, a stand mixer fitted with the paddle attachment is ideal for creaming ingredients smoothly and efficiently. If you don’t have a stand mixer, a reliable electric hand mixer paired with a large, sturdy mixing bowl from a set of mixing bowls will work just as well.
• Microplane Zester: A microplane is incredibly useful for finely zesting the lemons, ensuring you get maximum flavor from the lemon peel without including any bitter white pith.
• Rubber Spatula: This versatile tool will be your best friend throughout the process. Use it to scrape down the sides of your mixing bowl thoroughly between ingredient additions, ensuring everything is evenly incorporated. It’s also essential for gently folding in the delicate fresh blueberries at the end, preventing them from crushing.
• Small Saucepan: For preparing the delightful blueberry compote topping, a small saucepan is perfect for simmering the berries and thickening the sauce.
• Wire Rack: Crucial for allowing your cheesecake to cool evenly at room temperature after baking, promoting air circulation and preventing a soggy bottom.

Step-by-Step Guide to Making Lemon Blueberry Cheesecake

Follow these detailed steps to create a truly unforgettable Lemon Blueberry Cheesecake. We’ll guide you through each stage, from the crisp crust to the vibrant topping, ensuring a perfect result every time.

Preparing the Buttery Graham Cracker Crust

A great cheesecake begins with a phenomenal crust. This graham cracker crust is simple to make and bakes up wonderfully crisp and fragrant, providing the perfect counterpoint to the creamy filling.

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C).
2. Combine Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir thoroughly until the mixture is uniformly moistened and resembles wet sand. Every crumb should be coated in butter for a cohesive crust.
3. Press into Pan: Transfer the crumb mixture into a 9-inch springform pan. Using the bottom of a flat glass or your fingers, firmly press the mixture evenly into the bottom of the pan and about 2 inches up the sides. Ensure it’s packed tightly to prevent crumbling once baked.
4. Bake and Cool: Bake the crust for 9 to 12 minutes, or until it turns golden brown and smells wonderfully fragrant. This par-baking step helps create a sturdy, flavorful base. Remove from the oven and let it cool completely on a wire rack while you prepare the filling. A cool crust prevents the cheesecake filling from soaking into it.
5. Adjust Oven Temperature: Once the crust is cooled, reduce the oven temperature to 300°F (150°C). This lower temperature is key for baking the cheesecake slowly and evenly, minimizing cracks.

Crafting the Creamy Lemon Blueberry Filling

The heart of this dessert is its incredibly smooth and flavorful filling. Pay close attention to mixing techniques to ensure a luxurious, lump-free texture.

1. Cream Cheese Base: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer and a large bowl), beat the room-temperature cream cheese, all-purpose flour, and a pinch of salt on medium-high speed. Beat for about 5 minutes, scraping down the sides of the bowl frequently, until the mixture is exceptionally smooth, fluffy, and free of any lumps. This initial creaming is vital for a silky cheesecake.
2. Add Sugar: Gradually add the granulated sugar to the cream cheese mixture and continue beating until it is fully incorporated and the mixture is smooth again.
3. Incorporate Flavorings: Stir in the vanilla extract, finely grated lemon zest, and fresh lemon juice until just combined. Be careful not to overmix at this stage; we want to keep air incorporation to a minimum.
4. Add Eggs: Beat in the large eggs one at a time on medium-low speed. Mix just until each egg is incorporated before adding the next. Overmixing the eggs can introduce too much air, leading to cracks during baking. Scrape down the bowl after each addition to ensure everything is evenly mixed.
5. Fold in Blueberries: Finally, gently fold in 1½ cups of fresh blueberries by hand using a rubber spatula. Handle them carefully to prevent crushing and bleeding, which can discolor the batter.
6. Pour into Crust: Pour the luscious cheesecake batter into your completely cooled graham cracker crust. Gently smooth the top with your spatula. For an extra touch of visual appeal, you can scatter a few additional fresh blueberries over the surface before baking.

Baking and Chilling Your Cheesecake to Perfection

Baking a cheesecake correctly, followed by a thorough chilling period, is paramount for achieving that signature creamy texture and preventing cracks. Patience is a virtue here!

1. Bake Slowly: Bake the cheesecake in the preheated 300°F (150°C) oven for 55 to 65 minutes. The cheesecake is done when the edges are set and appear slightly puffed, but the very center (about 2-3 inches in diameter) still has a slight, noticeable wobble when the pan is gently nudged. It might look slightly underdone, but this is exactly what you want!
2. Cool Gradually: Once baked, turn off the oven and leave the cheesecake inside with the oven door propped open slightly (using a wooden spoon) for about an hour. This slow cooling prevents drastic temperature changes that can cause cracks.
3. Room Temperature Cooling: After the oven cool-down, remove the cheesecake from the oven and let it cool completely at room temperature, still in its springform pan and resting on a wire rack. This can take 1-2 hours.
4. Chill Thoroughly: Once completely cooled to room temperature, cover the cheesecake loosely with plastic wrap and transfer it to the refrigerator. Chill for at least 8 hours, but ideally overnight, or even up to 3 days. This extended chilling time is crucial for the cheesecake to fully set, develop its rich flavor, and achieve its ultimate creamy texture. Do not rush this step!

Creating the Luscious Blueberry Compote Topping

A vibrant, homemade blueberry compote adds a burst of fresh flavor and a beautiful visual element to your cheesecake.

1. Combine Dry Ingredients: In a small saucepan, combine the granulated sugar and cornstarch. Whisk them together to ensure no lumps of cornstarch remain.
2. Add Liquids and Heat: Stir in the water until a smooth slurry forms. Place the saucepan over medium heat, stirring continuously until the sugar begins to melt and the mixture starts to warm.
3. Introduce Blueberries: Add the fresh blueberries to the saucepan and stir gently to coat them in the sugar mixture.
4. Simmer and Thicken: Allow the mixture to simmer, stirring occasionally, until the blueberries soften and release their vibrant juices. Continue cooking for a few more minutes until the juice has thickened to a syrupy consistency, coating the back of a spoon. Be careful not to overcook, as the berries will continue to soften.
5. Cool Completely: Remove the saucepan from the heat and transfer the blueberry compote to a clean bowl. Let it cool completely in the refrigerator. It must be thoroughly chilled before spreading it over the cheesecake.

The Final Touch and Serving Suggestions

Bringing all the components together for a stunning presentation.

1. Top the Cheesecake: Once the cheesecake is fully chilled and the blueberry topping is completely cooled, carefully spread the compote evenly over the top of the cheesecake.
2. Final Chill: For best results, return the cheesecake to the refrigerator for another 30 minutes after adding the topping. This allows the compote to set slightly and adhere beautifully.
3. Slice and Serve: Release the sides of the springform pan and slice the cheesecake with a sharp, warm knife for clean cuts. Serve immediately and enjoy!

Craving more lemon desserts? You’ll love these refreshing recipes: Lemon Shortbread Cookies for a buttery, zesty bite | This elegant Lavender Lemon Curd Cake is perfect for special occasions | Light and airy Meringue Lemon Curd Cookies melt in your mouth | And for a sophisticated treat, try the Lemon Rosemary Meringue Tart.

Expert Tips and Tricks for a Flawless Cheesecake

Achieving a perfectly smooth, creamy, and crack-free cheesecake is easier than you think with these essential tips:

• Always Use Room Temperature Ingredients: This is arguably the most critical tip for cheesecake success. Ensure your cream cheese, eggs, and any dairy (like sour cream if you’re adding it) are at true room temperature. Cold ingredients will not emulsify properly, leading to a lumpy batter and an inconsistent texture. Room temperature ingredients blend smoothly, creating a velvety, cohesive filling.
• Do Not Overmix the Batter: Overmixing, especially after adding the eggs, incorporates too much air into the cheesecake batter. This air puffs up during baking and then collapses as it cools, leading to unsightly cracks. Mix just until combined and smooth, then stop.
• Don’t Rush the Chill Time: Patience is key to a perfectly set cheesecake. The cheesecake needs ample time to cool slowly at room temperature, then thoroughly chill in the refrigerator. This gradual cooling and extended chilling period allows the structure to set properly and prevents cracking. Rushing it will almost certainly result in cracks and a less firm texture.
• Use Fresh Blueberries for Best Results: While frozen blueberries can be used in a pinch (see FAQ below), fresh berries offer superior flavor, texture, and appearance. Fresh blueberries are less likely to burst and “bleed” their color into the delicate cream cheese filling, ensuring a cleaner, more appealing final look and a more defined burst of fruit flavor.
• Prevent Soggy Crust: Par-baking the crust (as instructed) is crucial. You can also lightly brush the baked crust with a thin layer of melted white chocolate or a whisked egg white immediately after baking, then allow it to cool completely. This creates a barrier against moisture from the filling.
• To Avoid Cracks During Baking: Besides using room-temperature ingredients and not overmixing, ensuring a consistent oven temperature and allowing the cheesecake to cool slowly (first in the turned-off oven, then at room temperature) are the best defenses against cracks.
• Warm Your Knife for Clean Slices: For presentation-perfect slices, dip a sharp, thin knife into hot water, wipe it clean, and then make a cut. Repeat this process for each slice.

Delicious Variations to Customize Your Cheesecake

While this Lemon Blueberry Cheesecake recipe is a masterpiece on its own, it also provides an excellent foundation for creative variations. Feel free to experiment and make it your own:

• Swap the Citrus: If you’re looking for a different citrus profile, try substituting the lemon zest and juice with orange zest and freshly squeezed orange juice. This will yield a slightly sweeter, less tart, but equally refreshing cheesecake. Lime zest and juice could also work for an even more vibrant tang.
• Make it Gluten-Free: Adapting this recipe for gluten-free diets is simple. Replace the traditional graham crackers with your favorite gluten-free graham cracker crumbs. For the small amount of all-purpose flour in the filling, use a high-quality 1:1 gluten-free flour blend to maintain the cheesecake’s structure without compromising on taste or texture.
• Lemon Curd on Top: Short on time or simply adore lemon? Skip making the blueberry topping entirely. Instead, once the cheesecake is chilled, spread a thick, luscious layer of high-quality homemade or store-bought lemon curd over the top. Then, sprinkle with fresh blueberries just before serving for that familiar fruity touch.
• Mixed Berry Medley: Instead of just blueberries, incorporate a mix of fresh berries into the filling or topping. Raspberries, blackberries, or sliced strawberries would add beautiful color and varied fruity notes.
• Add a Streusel Topping: For an extra layer of texture and sweetness, prepare a simple oat or flour-based streusel. Sprinkle it over the cheesecake filling before baking, or bake it separately and sprinkle it over the cooled cheesecake before adding the compote.
• Almond Extract Boost: A tiny hint of almond extract (¼ to ½ teaspoon) in the cheesecake filling can beautifully complement both the lemon and blueberry flavors, adding a subtle, sophisticated depth.

Can I Use Frozen Blueberries for This Recipe?

Yes, you can use frozen blueberries for both the cheesecake filling and the topping, especially if fresh berries are out of season or unavailable. However, it’s important to understand that using frozen blueberries will likely impact the final result. For the cheesecake filling, it is crucial that you do not thaw the frozen blueberries before folding them into the batter. Adding them frozen will help them maintain their shape better and prevent them from bleeding too much color into the cheesecake, which can tint the white filling purple. Even so, there’s a higher chance they will burst during baking, potentially altering the texture of the berries within the cheesecake to be softer and more “saucy.” For the topping, frozen blueberries can be used directly in the saucepan to make the compote, and they will cook down similarly to fresh ones. While perfectly acceptable, for the best visual appeal and distinct berry texture, fresh blueberries are always the recommended choice for this Lemon Blueberry Cheesecake.

Why Did My Cheesecake Crack? Troubleshooting Tips

Cheesecake cracks are a common baking frustration, but they’re often preventable. Here are the main reasons why your cheesecake might crack and how to avoid them:

• Overbaking: This is the most frequent culprit. An overbaked cheesecake dries out and shrinks, causing stress on the surface and leading to cracks. Remember, the center of your cheesecake should still have a slight jiggle (like firm Jell-O) when you remove it from the oven. It will continue to set as it cools.
• Sudden Temperature Changes (Rushing the Cool-Down): Cheesecakes are delicate and sensitive to abrupt temperature shifts. Removing it from a hot oven and placing it directly into a cold environment can shock the delicate custard, resulting in cracks. Always allow it to cool slowly: first, in the turned-off oven with the door ajar, then at room temperature, and finally in the refrigerator. You cannot rush this process!
• Overmixing or Aggressive Mixing: As mentioned in the tips, incorporating too much air into the batter, especially after adding eggs, can cause cracks. Air expands during baking, then contracts upon cooling, leading to fissures. Mix gently and only until ingredients are just combined.
• Dry Oven Environment: A very dry oven can also contribute to cracking. While this recipe doesn’t require a water bath (which adds moisture), ensuring your oven isn’t excessively dry can help.

Even if your cheesecake does develop a crack, don’t worry! It will still taste absolutely amazing, and the beautiful blueberry topping will effectively cover up any imperfections on the surface, making it look picture-perfect.

Do I Need a Water Bath for This Cheesecake?

Good news! For this particular Lemon Blueberry Cheesecake recipe, there is absolutely no need for a water bath. We’ve specifically developed this recipe to achieve a perfectly creamy, velvety texture with a minimal risk of cracking, all without the fuss and potential mess of a traditional water bath. By following the precise instructions for mixing (especially not overmixing the eggs), baking at a lower temperature, and adhering to the slow, gradual cool-down process, you will achieve excellent results. This means less effort for you, without compromising on the luxurious quality of your homemade cheesecake!

Seeking more delightful sweet treats? Dive into my comprehensive dessert recipes page for endless inspiration!

What to Serve with Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is undeniably the star of any dessert table, but pairing it with complementary beverages or a few extra flourishes can elevate the experience even further:

• Iced Coffee or Espresso: The bold, slightly bitter notes of a good iced coffee or a shot of espresso offer a classic and elegant contrast to the creamy richness and sweetness of the cheesecake.
• Bubbly Cocktails: For a truly festive and bright pairing, consider serving this cheesecake alongside a sparkling beverage. My Strawberry Rhubarb Champagne Cocktail would be an exquisite choice, with its fruity and effervescent qualities complementing the dessert beautifully.
• Additional Fresh Berries: For an extra burst of color, freshness, and a lighter touch, arrange a small handful of extra fresh blueberries, raspberries, or sliced strawberries alongside each slice on the plate.
• Extra Toppings (if you’re feeling indulgent!): If you’re looking to go the extra mile (and why not?), a dollop of freshly whipped cream or a drizzle of warm lemon curd can add another layer of luxury and flavor.
• Herbal Tea: A light, fragrant herbal tea, especially one with subtle floral or citrus notes, can be a calming and sophisticated accompaniment.

How to Store and Freeze Your Lemon Blueberry Cheesecake

One of the many advantages of cheesecake is its excellent keeping quality, especially when stored properly. This makes it a fantastic make-ahead option!

• Storing Leftovers (Refrigerate): Any leftover cheesecake should be stored covered in the fridge. You can use a dedicated cake dome to protect it, or gently press plastic wrap directly against any cut edges to prevent them from drying out. Properly stored, it will maintain its quality for up to 3 to 4 days.
• Freezing the Whole Cheesecake: To freeze an entire cheesecake, first ensure it is completely cooled and unmolded from the springform pan (but without the topping yet). Place the cheesecake uncovered on a baking sheet and freeze until the top is solid to the touch, which typically takes about 2 to 3 hours. Once firm, wrap it tightly in two layers of plastic wrap, followed by one layer of heavy-duty aluminum foil. This triple wrapping helps prevent freezer burn. It will keep beautifully in the freezer for up to 1 month.
• Thawing Frozen Cheesecake: When you’re ready to enjoy your frozen cheesecake, transfer it to the refrigerator and let it thaw overnight. Avoid microwaving it or thawing at room temperature for an extended period, as this can negatively affect its texture. Once thawed, you can add your fresh blueberry topping and serve.
• Freezing Individual Slices: For convenient portioning, you can also freeze individual slices. Place slices on a baking sheet and freeze until firm, then wrap each slice individually in plastic wrap and foil.

More Irresistible Cheesecake Recipes to Explore

If you’ve fallen in love with the creamy indulgence of this Lemon Blueberry Cheesecake, you’ll be thrilled to discover more delightful cheesecake creations:

• If you’re craving something ultra-rich with a sophisticated boozy twist, this Baileys Cheesecake is a creamy, chocolate-drizzled showstopper that’s impossible to resist and perfect for adult gatherings.
• For a dramatically beautiful burnt Basque cheesecake with major vanilla bean vibes, this Vanilla Bean San Sebastian Cheesecake is wildly simple to make yet impossibly elegant, offering a unique caramelized crust and custard-like interior.
• And if you love your cheesecake with a cozy, comforting fall flair, this Caramel Apple Crumble Cheesecake layers spiced apples, a crunchy streusel topping, and gooey caramel in every bite, making it an ideal autumn treat.

Finally, if you make this exquisite Lemon Blueberry Cheesecake recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I absolutely love hearing about your culinary creations, and I genuinely take the time to respond to every single comment. Your feedback is invaluable!

Feel free to drop any questions below as well; I’m here to help you achieve cheesecake perfection!

Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! It brings me immense joy to see these recipes come to life in your homes – looking through your photos is truly my favorite thing. It really means the world to me!

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Lemon Blueberry Cheesecake

This extraordinary Lemon Blueberry Cheesecake recipe results in a velvety, tangy, and lusciously creamy dessert, brimming with juicy blueberries. Resting on a perfectly baked, buttery graham cracker crust and finished with a bright blueberry compote, it’s a sublime blend of zesty lemon, sweet berries, and rich cream cheese. An ideal make-ahead treat, perfect for any spring or summer celebration.

Prep Time:
20 minutes mins

Cook Time:
1 hour hr 15 minutes mins

Chill Time:
8 hours hrs

Total Time:
9 hours hrs 35 minutes mins

Servings:
10

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Equipment

• Stand Mixer
• Silicone Spatula
• 9-inch Springform Pan
• Microplane Zester
• Small Saucepan
• Wire Rack

Ingredients

Crust

• 8 oz graham cracker crumbs
• 3 Tbsp granulated sugar
• 7 Tbsp unsalted butter melted

Filling

• 4 8 oz packages full-fat cream cheese room temperature
• 3 Tbsp all-purpose flour
• Pinch of fine kosher salt
• 1 1/4 cups granulated sugar
• 1 Tbsp vanilla extract
• 4 large eggs room temperature
• 2 Tbsp finely grated lemon zest
• 5 Tbsp fresh lemon juice
• 1 1/2 cups fresh blueberries + a handful extra for sprinkling on top

Topping

• 1/4 cup granulated sugar
• 1 Tbsp cornstarch
• 2 tsp water
• 2 cups fresh blueberries

Instructions

Prepare the crust:

• 1. Preheat the oven to 375˚F (190˚C).
• 2. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
• 3. Press the crust mixture firmly into the bottom and about 2 inches up the sides of a 9-inch springform pan. Use the bottom of a flat glass or your fingers to ensure it is tightly packed.
• 4. Bake for 9 to 12 minutes, or until the crust is golden and fragrant.
• 5. Remove from oven and let cool completely on a wire rack.
• 6. Once the crust is cooled, reduce the oven temperature to 300°F (150°C).

Make the filling:

• 1. In a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese, flour, and salt on medium-high speed until very smooth and fluffy, about 5 minutes. Scrape down the bowl as needed to ensure no lumps remain.
• 2. Add the granulated sugar and beat until smooth and fully incorporated, about 2-3 minutes.
• 3. Mix in the vanilla extract, lemon zest, and lemon juice until just combined. Do not overmix at this stage.
• 4. Beat in the eggs one at a time on medium-low speed, mixing only until each egg is just incorporated before adding the next. Overmixing eggs can lead to cracks. Scrape down the bowl between additions.
• 5. Gently fold in the 1½ cups of fresh blueberries by hand using a rubber spatula. Be careful not to crush them.

Bake the cheesecake:

• 1. Pour the cheesecake batter into the cooled graham cracker crust. Gently smooth the top with your spatula. If desired, sprinkle a handful of extra fresh blueberries over the surface.
• 2. Bake at 300°F (150°C) for 55 to 65 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center (about 2-3 inches) still has a slight jiggle when the pan is gently nudged.
• 3. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
• 4. Remove from oven and let cool completely at room temperature in the pan on a wire rack for another 1-2 hours.
• 5. Refrigerate for at least 8 hours, or up to 3 days, before serving. This crucial step ensures the cheesecake sets properly and develops its full flavor.

Make the blueberry topping:

• 1. In a medium saucepan, whisk together the sugar and cornstarch until no lumps remain.
• 2. Stir in the water until a smooth slurry forms. Place over medium heat, stirring until the sugar starts to melt.
• 3. Add the 2 cups of fresh blueberries and stir gently to coat them in the sugar mixture.
• 4. Simmer, stirring occasionally, until the blueberries soften and release their juices. Continue cooking until the juice thickens slightly to a compote consistency.
• 5. Remove from heat and transfer the mixture to a bowl. Chill completely in the refrigerator before using.

Finish and serve:

• 1. Once the cheesecake is fully chilled, gently release it from the springform pan. Spread the cooled blueberry topping evenly over the top.
• 2. Refrigerate for another 30 minutes to allow the topping to set before slicing and serving.
• 3. Store any leftovers covered in the fridge for 3 to 4 days.

Video

Notes

To freeze: Unmold the cheesecake (without topping), place it on a baking sheet, and freeze uncovered until the top is firm (about 3 hours). Wrap tightly in 2 layers of plastic wrap and 1 layer of heavy-duty foil. Freeze for up to 1 month. Thaw overnight in the fridge before topping and serving. Do not microwave.
Room Temperature Ingredients: For the smoothest, most lump-free filling, ensure all cold ingredients (cream cheese, eggs) are at true room temperature. This is crucial for emulsion and preventing cracks.
Don’t Overmix: Overmixing, especially after adding eggs, can incorporate too much air, which leads to cracks. Mix gently and only until just combined.

Nutrition

Calories: 685kcal |
Carbohydrates: 67g |
Protein: 10g |
Fat: 43g |
Saturated Fat: 24g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 12g |
Trans Fat: 0.3g |
Cholesterol: 178mg |
Sodium: 520mg |
Potassium: 241mg |
Fiber: 2g |
Sugar: 48g |
Vitamin A: 1587IU |
Vitamin C: 9mg |
Calcium: 124mg |
Iron: 2mg

Calories: 685kcal

Cuisine:
Baking

Category:
Dessert