Lemon Blueberry Cheesecake


This rich and delicious lemon blueberry cheesecake is a showstopping dessert that will impress everyone! It brings a big, bright flavor with zingy lemons and sweet blueberries, with a thick buttery graham cracker crust and luscious whipped cream on top.


For The Crust:

  • 18 full sheets (270 g) graham crackers 9.5 ounces – (Use Digestive biscuits in the UK)
  • 6 tablespoons (84 g) unsalted butter
  • 3 tablespoons (37 g) granulated sugar

For The Cheesecake:

  • 32 ounces (900 g) full fat cream cheese softened to room temperature
  • 1 ¼ cups (250 g) granulated sugar
  • 3 tablespoons (22 g) all purpose flour
  • 1 tablespoon (15 ml) lemon zest
  • 4 large eggs at room temperature
  • ⅓ cup (80 ml) fresh lemon juice
  • ¼ cup (60 g) sour cream
  • ¼ cup (60 ml) heavy cream (double cream in the UK)
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 cup (190 g) fresh blueberries

For The Topping:

  • 12 ounces (340 g) fresh blueberries
  • ⅓ cup (80 ml) granulated sugar
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tablespoon cornstarch (cornflour in the UK)
  • homemade whipped cream optional
  • lemon slices for garnish optional


For The Crust:

  1. Adjust the oven rack to the lower-middle position. Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
  2. Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
  3. Crush the graham crackers in a food processor, then combine them in a bowl with melted butter and sugar. Stir the mixture and let the graham cracker crumbs absorb the butter.
  4. Press the crumb mixture into the bottom and sides of the prepared springform pan. Flatten the bottom using a measuring cup. Bake for 8 minutes, then set aside.
  5. Lower the oven temperature to 325°F (160°C) or 275°F (140°C) for a fan oven. Wrap the springform pan with two large pieces of foil, covering the seams to protect it.

For The Cheesecake Filling:

  1. In a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until creamy. Add eggs one at a time, mixing between each addition until just incorporated.
  2. Add sugar, flour, lemon zest, sour cream, heavy cream, vanilla, and salt, and mix until smooth, being careful not to overmix.
  3. Fold in the blueberries and pour the cheesecake mixture into the prepared crust.
  4. Prepare a water bath by placing a roasting pan in the oven and placing the cheesecake pan in the middle of it. Pour boiling water around the cheesecake until 1 inch deep.
  5. Bake for 60-70 minutes. Tent with foil if the top browns too much.
  6. Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour. Then, cool completely at room temperature. Lastly, chill in the fridge for at least 6 hours or overnight.

For The Blueberry Topping:

  1. Prepare the lemon blueberry topping by adding the blueberries, sugar, lemon juice, and cornstarch to a medium saucepan over medium heat.
  2. Cook, stirring frequently, until the blueberries have mostly split and the sauce has thickened. Remove from the heat and allow to cool before spreading over the cheesecake.
  3. Top the chilled cheesecake with the blueberry sauce. Decorate with homemade whipped cream and lemon slices if desired.


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