Lemon Blueberry Cheesecake
This Lemon Blueberry Cheesecake is a creamy, zesty, and fruity dessert that’s sure to impress. It features a buttery graham cracker crust, a luscious lemon cheesecake swirled with homemade blueberry sauce and lemon curd before baking. The combination of tart lemon and sweet blueberries creates a perfect balance of flavors, while the rich, velvety texture makes it utterly irresistible. Top it with a dollop of whipped cream and fresh blueberries for a stunning presentation!
This cheesecake stands out because it combines the classic richness of a baked cheesecake with the refreshing flavors of lemon and blueberry. The tart lemon curd complements the sweet blueberry sauce, while the creamy cheesecake base ties it all together. A buttery graham cracker crust provides the perfect contrast in texture. Plus, following key cheesecake tips—like using a water bath and room temperature ingredients—ensures a smooth, crack-free result every time!
- 3 tbsp unsalted butter at room temperature 42g
- ⅓ cup granulated sugar 66g
- 2 large eggs
- ¼ cup lemon juice 60 ml
- 2 tbsp lemon zest 15g
- ⅛ tsp salt
- 1½ cups blueberries fresh or frozen
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1½ tsp cornstarch
- 1 tbsp water
- 1½ cup graham cracker crumbs 180g, or 12 full sheets of graham cracker
- ¼ cup granulated sugar 50g
- 6 tbsp unsalted butter melted 84g
- 4, 8 oz blocks of cream cheese room temperature 904g
- 1⅓ cup granulated sugar 266g
- ½ cup sour cream 120g
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 1½ cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla
- lemon slices
- lemon zest
- fresh bluberries