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A decadent slice of Lemon Blueberry Cheesecake with graham crust, topped with blueberry compote and whipped cream.

Lemon Blueberry Cheesecake with Graham Crust

This recipe guides you through making a lemon blueberry cheesecake with a graham cracker crust. It results in a rich, tangy, and sweet dessert that is suitable for home bakers.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 2 hours
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

CRUST
  • 2 1/4 cups graham cracker crumbs
  • 10 tbsp salted butter, melted
  • 3 tbsp sugar
LEMON BLUEBERRY FILLING
  • 24 ounces cream cheese, room temperature
  • 1 cup sugar
  • 3 tbsp all purpose flour
  • 3/4 cup sour cream
  • 6 tbsp lemon juice
  • 2 tbsp lemon zest
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 1/2 cups blueberries
BLUEBERRY TOPPING
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups blueberries
WHIPPED CREAM
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • As needed Lemon slices, for decorating optional

Equipment

  • 9-inch springform pan
  • Large Bowl
  • Medium saucepan
  • Large mixer bowl

Method
 

  1. Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 10 minutes, then set it aside to cool.
  4. Cover the outside of the pan with aluminum foil to prevent water from the water bath from entering. Set the prepared pan aside.
  5. Reduce the oven temperature to 300°F (148°C).
  6. In a large bowl, beat the cream cheese, sugar, and flour on low speed until completely combined and smooth. Use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  7. Add the sour cream, lemon juice, and lemon zest and mix on low speed until well combined.
  8. Add the eggs one at a time, mixing slowly to combine after each addition. Then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  9. Gently stir the blueberries into the batter.
  10. Pour the cheesecake batter evenly into the crust.
  11. Place the springform pan inside a larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  12. Bake for 1 hour 15 minutes. The center should be set but still jiggly.
  13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook while slowly beginning to cool.
  14. Crack the door of the oven open for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  15. Remove the cheesecake from the oven and remove the water bath wrapping. Place the cheesecake in the refrigerator to cool completely.
  16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch, and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
  17. Add the blueberries and stir to coat with the sugar mixture.
  18. Continue to cook until the blueberries start to soften and release juice.
  19. Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
  20. When you are ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
  21. Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate.
  22. Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon.
  23. Refrigerate the cheesecake until ready to serve. Store it well covered and eat it within 3-4 days.

Notes

I remember making my first keto-friendly cheesecake for a summer barbecue. Friends were curious as I mixed the filling and the crust substitute. When I took the first bite of the lemon blueberry cheesecake, I felt satisfaction—it was rich, tangy, and sweet without the guilt. That dessert was popular, and it showed me how rewarding it is to create treats everyone can enjoy, regardless of diet.

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