Lemon Blueberry Cheesecake

This lemon blueberry cheesecake is rich, creamy, and perfectly balanced. It also makes a stunning centerpiece for spring picnics and holidays like Easter!

Print Pin

Course: Desserts

Cuisine: American

Keyword: lemon blueberry cheesecake

Prep Time: 30

Cook Time: 1 10

Chill time: 6

Total Time: 7 40

Servings:

Calories: 342kcal

Author: Louisa

Equipment

Ingredients

FOR THE CHEESECAKE CRUST:

2 1/4 cups crackers
5 tbsp unsalted butter, melted

FOR THE CHEESECAKE FILLING:

2 2/3 cups cream cheese, room temperature
1/2 cup Greek yogurt
3/4 cup powdered sugar
2 tbsp cornstarch
1 lemon for zest and 1 tbsp juice
3 eggs, room temperature
1 tsp vanilla extract
1 cup fresh blueberries

FOR THE LEMON BLUEBERRY SAUCE:

2 cups fresh blueberries
1/4 cup powdered sugar
1 tbsp lemon juice
Mint leaves (optional for garnish)

Instructions

CHEESECAKE CRUST:

Process the graham crackers in a food processor until they resemble fine crumbs.
Add the melted butter and mix until evenly combined.
Cover the bottom and sides of a 9-inch springform pan tightly with foil.
Press the cracker mixture into the bottom and up the sides of the prepared pan.
Bake the crust for 12 minutes at 356°F, then let it cool completely on a wire rack.

CHEESECAKE FILLING:

Mix the cream cheese and yogurt until smooth.
In a separate bowl, combine the sugar, cornstarch, and lemon zest, then add this mixture to the cream cheese and yogurt.
Stir in the eggs and lemon juice until just combined.
Gently fold the blueberries into the cheesecake filling.

ASSEMBLING THE LEMON BLUEBERRY CHEESECAKE:

Pour the cheesecake filling evenly into the prepared crust.
Bake at 284°F for 50 to 55 minutes, or until set but still jiggly.
To make the lemon blueberry cheesecake sauce, combine the blueberries, lemon juice, and powdered sugar in a saucepan.
Cook over low heat for about 8 minutes, stirring occasionally, until the sauce thickens.
Strain the sauce, then let it cool completely.
Pour the cooled lemon blueberry sauce over the cheesecake and garnish with mint leaves before serving. Enjoy!

Notes

How to prevent cracks in your lemon blueberry cheesecake? Use room-temperature ingredients, avoid overmixing, and cool the cheesecake slowly once it's done baking!
If you want an even distribution of blueberries throughout your lemon cheesecake, toss them in flour. This additional step before adding them to the cheesecake batter will keep them from sinking to the bottom of the pan.
Let your blueberry lemon cheesecake cool slowly by leaving it in the turned-off oven with the door slightly open for about 30 minutes. Then transfer it to a cooling rack and let it reach room temperature. Once cooled, wrap it in plastic wrap and chill in the fridge for 6 to 8 hours to fully set and get the best texture.

Nutrition