Go Back
Lemon And Blueberry Cheesecake

Lemon And Blueberry Cheesecake

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours 20 minutes
Total Time 3 hours 20 minutes
Servings 10
Calories 552 kcal

Ingredients
  

For the crust

  • 1½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter (melted)
  • 3 tablespoon granulated sugar

For the cheesecake fillings

  • 24 ounces cream cheese
  • 1 cup granulated sugar
  • 3 large egg
  • ⅓ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or heavy cream

For blueberry toppings

  • 2 cups fresh or frozen blueberries
  • ⅓ cup granulated sugar
  • 1 tablespoon corn starch
  • 1 tablespoon lemon juice
  • 2 tablespoon water (if using fresh blueberries)

Instructions
 

  • Step 1: Prepare the crust
    which will form the basis of your cheesecake. In preparing the crumbs, the graham crackers need to be ground. You can use a food processor, or put them in a zip-top bag and crush them with a rolling pin. Mix the crumbs with the melted butter and sugar until it resembles wet sand.
    Press this mixture into the bottom of the springform pan. You should pack it in tight enough that the bottom crust is sturdy. Align the crust in a preheated oven at350°F (175°C) for about 10 minutes. Set aside to cool while you prepare the filling.
  • Step 2: Prepare Cheesecake Filling
    Preparing the filling, cream the softened cream cheese well. This will prevent lumps from forming. Gradually add in the sugar while whisking until they are well mixed. Next comes the eggs. Add one by one and stir just after each addition. Avoid overmixing since excess mixing will introduce air bubbles that often form cracks during baking.
    Mix in the fresh lemon juice, zest, and vanilla extract. Lastly, stir in the sour cream or heavy cream to make it more creamy. Now pour this lovely filling over the cooled crust and spread evenly.
  • Step 3: Bake the Cheesecake
    Baking this cheesecake does require some care to avoid it cracking apart. Place your spring form pan in a larger roasting pan and pour hot water into the roasting pan so that it is halfway up the sides of the springform pan. The water bath will ensure even baking, and it keeps the surface from drying out.
    Bake the cheesecake at 325°F (160°C) for 50-60 minutes. It is set around the edges but still a little soft in the center. Turn off the oven. Let cool in it with the oven door slightly open an hour. Cracking is prevented by this slow cooling of the cheesecake.
     Place the cheesecake on a rack and let it cool in the room for at least 4 hours and even up to all night before putting it in the refrigerator.
  • Step 4: Blueberry Topping
    As the cheesecake cools, prepare the blueberry topping. Combine blueberries, sugar ,and a squeeze of lemon juice in a medium saucepan over medium heat and cook, stirring constantly, until the blueberries begin to break down and get juicy.
    If desired, you can make a thicker topping by dissolving the cornstarch in a little water and mixing it into the blueberry mixture. Return to boil for a couple of minutes more until it thickens up. Remove from heat and cool completely before spreading over the cooled cheesecake.