Blueberry Lemon Cheesecake
This Blueberry Lemon Cheesecake is decadent beyond words. Rich, creamy and perfectly sweet with a thick golden graham cracker crust. Topped with a lush homemade blueberry lemon compote and freshly whipped cream.
Servings 12 Slices
Ingredients
Crust
- 3 1/2 cups (295g) graham cracker crumbs finely ground
- 5/8 cup (10 T or 142 grams) melted butter
- 3 Tablespoons (40 grams) rounded sugar
Blueberry Lemon Filling
- 24 oz (678 grams) softened cream cheese room temperature
- 1 cup (200 grams) sugar
- 2 Tablespoons (18 grams) all-purpose flour
- 3/4 cup (173 grams) sour cream room temperature
- 2 Tablespoons lemon zest
- 6 Tablespoons (90 ml) fresh lemon juice
- 3 Large eggs room temperature
- 2 Large egg yolks room temperature
- 1 1/2 cups (225 grams) blueberries can sub frozen*
Blueberry Topping
- 2 cups (227 grams) blueberries can sub frozen
- 1/4 cup (50 grams) sugar
- 1/4 teaspoon lemon zest
Whipped Cream
- 1 cup (240 ml) heavy whipping cream cold
- 2 Tablespoons confectioners’ sugar powdered sugar
- 1/2 teaspoon real vanilla extract
- Lemon zest for garnish if desired
Instructions
Crust
- Preheat oven to 325°F/163°C. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Measure out and combine the crust ingredients in a small bowl. Press the mixture into the bottom and about halfway up the sides of the springform pan.
- Bake the crust for 15 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside.
Cheesecake
- Reduce oven temperature to 300°F/149°C.
- In a large bowl, beat the room temperature cream cheese, sugar and flour on low speed until well combined and creamy smooth. Be sure to use lower speed to reduce the amount of air added to the batter, which can cause cracks.
- Add the sour cream, lemon juice, and lemon zest and mix on low speed until well blended.
- Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until blended. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Gently stir the blueberries into the batter.
- Pour the cheesecake batter evenly into the crust.
- Place the springform pan inside another larger pan. Fill the outside pan with very hot water about halfway up the sides of the springform pan. Making sure the water does not go over the top of the aluminum foil.
- Bake for 1 hour 15 minutes. The center should be set, but still jiggly about 3-4” from the center.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but also slowly cools down.
- Crack the oven door for 30 minutes to allow the cheesecake to continue to cool gradually. This process helps prevent cracking.
- Remove the cheesecake from the oven, and remove the aluminum foil. Set on a rack to finish cooling completely.
Topping
- While the cheesecake cools, make the topping. Combine the blueberries, sugar, lemon zest and juice into a medium-sized saucepan over medium heat and stir to combine.
- Cook over medium heat, stirring frequently until the sugar begins to melt and the blueberries start to soften and release their juice.
- Remove from heat when blueberries are a bit juicy and the juice has started to thicken. Pour the mixture into another bowl and cool, refrigerate after cooling.
- When you’re ready to serve the cheesecake remove from the fridge, slice (see notes above) and then allow it to sit at room temp for 30-60 minutes.
Notes
- Prep time is approximate
- *Frozen blueberries will bleed into your batter slightly, we have used both fresh and frozen when making this cake. The cheesecake above was made with frozen.