This Lemon Blueberry Cheesecake is creamy, rich, and indulgent, featuring a bright lemon filling, a sweet blueberry swirl, and a buttery graham crust.
Table of Contents
- How to make Blueberry Lemon Cheesecake
- For the Blueberry Swirl
- For the Crust
- For the Lemon Cheesecake Filling
- You may also enjoy
This small-batch cheesecake yields 4 large slices or 6 smaller servings. If desired, double the blueberry sauce and reserve half to spoon over the finished cheesecake.
Leftover slices keep well in the refrigerator, or you can freeze extras between layers of parchment paper.
As an Amazon Associate, I may make a small commission at no additional cost if you purchase through affiliate links in this post.
How to make Blueberry Lemon Cheesecake
For the Blueberry Swirl
In a small saucepan, combine 1 cup fresh blueberries, 1/8 cup sugar, and 2 teaspoons lemon juice. Cook over medium heat for about 5 minutes, stirring and mashing some of the berries as they soften.
Mix 1 teaspoon cornstarch with 2 teaspoons cold water until smooth, then stir into the blueberry mixture. Bring to a boil and cook for 2 minutes, until thickened. Remove from heat and let cool while you prepare the cheesecake.
For the Crust
Preheat the oven to 325°F (163°C). Spray a 7-inch leakproof springform pan with nonstick spray and line the bottom with parchment paper; spray again.
In a medium bowl, combine 2/3 cup graham cracker crumbs, 1/8 cup granulated sugar, 1/8 teaspoon kosher salt, and 3 tablespoons melted unsalted butter. Stir until the crumbs are evenly moistened.
Press the crumb mixture evenly into the pan and up about halfway on the sides, compacting firmly to form a solid crust.
For the Lemon Cheesecake Filling
In the bowl of a stand mixer fitted with the whisk (or using a hand mixer), beat 8 ounces softened full-fat cream cheese with 1/3 cup full-fat sour cream until smooth and lump-free.
Add 1/2 cup granulated sugar and 1 teaspoon pure vanilla extract and beat until combined, scraping the bowl as needed. Add 1 large room-temperature egg and mix until smooth.
Stir in 2 teaspoons all-purpose flour until just combined. Quickly mix in 1/4 cup fresh lemon juice and 1 teaspoon lemon zest until incorporated, taking care not to overmix.
Pour the filling into the prepared crust and smooth the top if needed.
Drop a few spoonfuls of the cooled blueberry mixture onto the unbaked cheesecake, then use a skewer or knife to swirl the berries through the batter to create a marbled effect.
Place the springform pan on a baking sheet and bake for about 90 minutes, or until the center is almost set but still slightly jiggly.
Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge to loosen it, but leave it in the pan. Transfer to a cooling rack and cool for 1 hour, then refrigerate for at least 2 hours or overnight to fully set.
When chilled, remove the sides of the springform pan and slice into 4 large or 6 small pieces. For clean slices, dip a long knife in very hot water and wipe between cuts.
You may also enjoy
- White Chocolate Amaretto Cheesecake
- Mint Oreo Cheesecake
- Mini Snickers Cheesecake
- No Bake Chocolate Chip Cheesecake
Zona Cooks and Zona’s Lazy Recipes
Lemon Blueberry Cheesecake Recipe
Equipment
-
Leakproof Springform Pan, 7 Inch
-
Cooling Rack
Ingredients
For the Blueberry Swirl:
- 1 cup fresh blueberries
- 1/8 cup sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons cold water
For the Crust:
- 2/3 cup graham cracker crumbs
- 1/8 cup granulated sugar
- 1/8 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling:
- 8 ounces full-fat cream cheese, softened
- 1/3 cup full-fat sour cream
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 2 teaspoons all-purpose flour
- 1/4 cup fresh lemon juice
- 1 teaspoon fresh lemon zest
Instructions
For the Blueberry Swirl:
- Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes, mashing some berries as they soften.
- Whisk cornstarch and cold water until smooth, stir into the blueberry mixture, bring to a boil, and cook 2 minutes until thickened. Remove from heat and cool.
For the Crust:
- Spray and line a 7-inch leakproof springform pan with parchment and nonstick spray.
- Preheat oven to 325°F (163°C).
- Mix graham crumbs, sugar, salt, and melted butter. Press into the pan, halfway up the sides, and compact firmly.
For the Lemon Cheesecake Filling:
- Beat softened cream cheese and sour cream until smooth.
- Add sugar and vanilla and beat, scraping the bowl as needed.
- Beat in the egg and then stir in the flour until just combined.
- Quickly mix in lemon juice and zest until incorporated.
- Pour filling into the prepared crust and smooth the top.
- Spoon dollops of cooled blueberry mixture on the filling and swirl with a skewer or knife.
- Place the pan on a baking sheet and bake about 90 minutes, until almost set.
- Cool in the pan 10 minutes, run a knife around the edge to loosen, then move to a cooling rack for 1 hour.
- Chill the cheesecake in the refrigerator for 2 hours or overnight.
- Remove the pan sides and slice into 4 large or 6 small pieces. Wiping a hot knife between slices yields clean cuts.
Notes
- You can double the blueberry sauce and serve half on top of the finished cheesecake.
- Freeze extra slices in a container with parchment between pieces for best results.
Nutrition
Hi there, I’m Zona House. I create simple, satisfying recipes designed to make cooking enjoyable. Eat, drink, and savor every moment!
Read more about me…
