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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