Blueberry Lemon Cheesecake
This cheesecake is a delicious blend of sweet blueberries and tart lemons. Blueberry lemon cheesecake is a delightful spin on a traditional cheesecake. If you do not want to make the blueberry swirl, you could just add in some fresh blueberries, frozen blueberries, or even blueberry jam or preserves. Simply swirl in any type of blueberries before you bake the cheesecake. You should make your cheesecake in a springform pan. This 9″ pan is perfect for cheesecakes, but you can also use it for delicious deep-dish pizza.
Please plan ahead. You should make the cheesecake the day before you want to serve it. You want the cheesecake to be very cold when you eat it, so it is best to refrigerate it overnight. Add the whipped cream and lemon sugar right before you are ready to eat it.
Make your blueberry swirl first. It is super easy to make and takes about 5 minutes. Let this mixture cool while you make the crust and cheesecake.
The graham crust is easy to make as well. Simply combine your ingredients and press them into the pan. Use a measuring cup to press down, it gives you a nice even crust.
The best way to make a cheesecake is to cook it in a bigger pan filled with boiling water. You need two important things to make this cooking process go smoothly.
- You need a big pan that can hold your springform pan and a whole bunch of boiling water. We use this pan. A bigger pan that this 14″ square would also work fine. You want your boiling water to come up to about halfway of your springform pan.
- The second item you need is very strong, heavy-duty aluminum foil. You should wrap the outside of your springform cake pan all the way up until the top of the pan. You can see in my video below how we wrapped it up. I usually wrap it in 3 pieces of aluminum foil, just to be sure no water seeps in.
If you do not have a lot of time, you can skip the lemon sugar and the homemade whipped cream. Both are optional steps, but add incredible flavor and are super delicious. This blueberry lemon cheesecake is sure to please everyone who loves cheesecake.
Ingredients
- For the Blueberry Swirl:
- 1 1/2 cups fresh blueberries
- 1/2 cup sugar
- 1 Tablespoon cornstarch
- 1 oz. water
- For the Lemon Sugar:
- 2 lemons, just the zest
- 2 Tablespoons of sugar
- For the crust:
- 1? cups graham cracker crumbs, if you are crushing your own graham crackers, crush one sleeve
- 3 Tablespoons sugar
- 5 Tablespoons of melted butter
- For the cheesecake batter:
- 3 8oz ounce packages of cream cheese, so 24 oz. total
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 lemons, zested
- 1 cup heavy whipping cream
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 3 tsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare a 9 inch springform pan with parchment paper in the bottom.
- Preheat your oven to 300 degrees F.
- First prepare your Blueberry Swirl, as it needs to cool for a while.
- Slowly simmer the blueberries and sugar over low heat for about 8-10 minutes.
- Whisk the corn starch in a small bowl with the ounce of water and then slowly pour it into the boiling blueberries.
- Stir constantly until thickened.
- Set aside the blueberry swirl and let cool.
- Next, prepare your unbaked crust
- Combine the graham cracker crumbs, the sugar and the melted butter.
- Press the crust mixture into the springform pan lined with parchment paper.
- Set aside.
- Next prepare your cheesecake batter.
- In a stand mixer, cream together the cream cheese and the sugar until well combined.
- Add in the eggs, one at a time, beating well after each addition.
- Once well combined, add in the vanilla extract and lemon zest.
- Add in the heavy whipping cream and beat on high until the batter is very smooth.
- You do not want any lumps in your cheesecake batter, so make sure it is mixed well.
- Pour the cheesecake batter over the crust.
- Drop spoonfulls of the blueberry swirl on top of the cheesecake and then swirl it in with a knife.
- Wrap your springform pan in a few layers of heavy duty aluminum foil.
- Place your springform pan inside another larger pan.
- Pour boiling water around it.
- Bake at 300 degrees F for 70-80 minutes.
- Your cheesecake will not be very brown.
- It should be only very slightly jiggly in the center.
- Let the cheesecake cool to room temperature before putting it into the refrigerator to chill overnight.
- Before serving you can prepare the whipped cream and lemon sugar.
- Beat all of the ingredients for the whipped cream together with a mixer until stiff peaks.
- Pipe the whipped cream on the top of the cheesecake.
- Combine lemon zest and sugar and mix with your fingers.
- Sprinkle the lemon sugar on top of each piece.
- Enjoy!
Blueberry and lemon make a perfect duet and I love the crusts!
Thank you! Blueberry and lemon are a lovely duo.
Love the colors in this cheesecake! One can’t go wrong with a yummy cheesecake!
Thank you! It tastes just as amazing as it looks.