🫐🍋 The Ultimate Lemon Blueberry Cheesecake

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The Ultimate Lemon Blueberry Cheesecake is that perfect balance of bright, creamy, and rich — sweet blueberries + tangy lemon + velvety cheesecake = absolute showstopper.

🫐🍋 The Ultimate Lemon Blueberry Cheesecake

📝 Ingredients

Crust

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • 2 tbsp sugar

Filling

  • 24 oz (3 blocks) cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • ¾ cup sour cream
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups fresh blueberries (lightly tossed in 1 tbsp flour)

Blueberry Topping

  • 1 ½ cups blueberries
  • ¼ cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch + 1 tbsp water

👩‍🍳 Directions

1️⃣ Prepare the crust

Mix crumbs, butter, and sugar. Press into a 9-inch springform pan.
Bake at 350°F (175°C) for 8–10 minutes. Let cool.

2️⃣ Make the filling

Beat cream cheese until smooth (don’t overmix).
Add sugar. Mix in eggs one at a time.
Fold in sour cream, lemon zest, lemon juice, and vanilla.
Gently fold in blueberries.

Pour over crust.

3️⃣ Bake (Water Bath Method — Worth It!)

Wrap pan in foil.
Place in a roasting pan and add hot water halfway up the sides.
Bake at 325°F (160°C) for 55–70 minutes.

Center should still have a slight jiggle.

Turn oven off, crack the door, let sit 1 hour.
Chill at least 4 hours (overnight is best).

4️⃣ Blueberry topping

Simmer blueberries, sugar, and lemon juice 3–4 minutes.
Add cornstarch slurry and cook until thickened.
Cool completely before spreading on cheesecake.

💡 Pro Tips for “Ultimate” Status

  • Use room temp ingredients (no lumps!)
  • Don’t overbeat after adding eggs
  • Chill overnight for clean slices
  • Warm knife in hot water before slicing

This one tastes like it came straight from a high-end bakery in New York City.

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