Lemon Blueberry Cheesecake Recipe

I love making a Lemon Blueberry Cheesecake that combines zesty lemon juice with fresh blueberries and smooth cream cheese. The graham cracker crust with unsalted butter complements a luscious, tangy filling perfectly. A delicious swirl of blueberries and lemon zest brings an element of surprise to every bite.

I’ve been experimenting in the kitchen lately and came across this amazing twist on a classic dessert that you’re going to love. I decided to mix the tanginess of fresh lemon juice and the rich zest of a lemon with the sweet creaminess of cream cheese and sour cream.

I started with a crust made from graham cracker crumbs, a touch of granulated sugar and melted unsalted butter that gives it just the right crunch. The filling is where things got interesting – I combined 24 oz of softened cream cheese with eggs, vanilla extract and sugar, then folded in fresh blueberries like a magic swirl of flavor.

I even used a bit of cornstarch to thicken the blueberry mixture that not only goes into the lemon filling but also tops the cake for that extra wow factor. This recipe totally reminded me of some best desserts for dessert auction ideas and makes me excited to share it with you.

Enjoy trying this Blueberry Lemon Cheesecake twist!

Why I Like this Recipe

I like this recipe because I love how the tangy lemon and the sweet blueberries mix together in every bite. I also enjoy the cool swirl of blueberry running through the cheesecake and on top giving it an awesome look. Plus, the creamy texture of the cheesecake with a slightly crunchy graham cracker crust just hits all my favorite spots.

I really like this lemon blueberry cheesecake because it combines the classic cheesecake with a fun twist. The blueberries are swirled into the cake and mixed on top too, so you get a mix of smooth, creamy cheesecake and little bursts of fruity flavor all over. Its a fresh take on a really old favorite and i love that its both tangy and sweet at the same time.

Ingredients

• Graham cracker crumbs give a sweet, crunchy base loaded with simple carbohydrates.
• Melted unsalted butter adds richness and moisture to the crust gracefully.
• Cream cheese makes a silky, creamy texture while adding a bit of protein.
• Sour cream smooths the filling and offers a tangy twist balancing sweetness.
• Fresh lemon juice and zest energize the cheesecake with a bright, zesty sour note.
• Blueberries lend natural sweetness, antioxidants, and a burst of fruity flavor.
• Cornstarch helps thicken the blueberry swirl, keeping the fruit evenly distributed.
• Granulated sugar sweetens both crust and filling, balancing lemon’s tart notes.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar (for the crust)
• 1/3 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar (for the filling)
• 1/2 cup sour cream
• 3 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup fresh blueberries, divided (about 2/3 for the blueberry swirl mixed into the filling and 1/3 to top the cheesecake)
• 1/3 cup granulated sugar (for the blueberry swirl)
• 1 tbsp cornstarch (to help thicken the blueberry mixture)
• 1 tbsp fresh lemon juice (to brighten the blueberry swirl)

How to Make this

1. Preheat your oven to 325°F and grease a 9-inch springform pan. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted unsalted butter, then press the mixture firmly into the bottom of the pan.

2. In a large bowl, beat 24 oz softened cream cheese until totally smooth. Gradually add 1 cup granulated sugar while mixing.

3. Stir in 1/2 cup sour cream, then add 3 large eggs one at a time making sure each is fully incorporated before adding the next.

4. Mix in 1/4 cup fresh lemon juice, zest of 1 lemon, and 1 tsp vanilla extract until well blended.

5. For the blueberry swirl, combine about 2/3 cup of fresh blueberries, 1/3 cup granulated sugar, 1 tbsp cornstarch, and 1 tbsp fresh lemon juice in a small bowl. Slightly mash to release the juices.

6. Pour half of your cheesecake filling over the crust; then add half of the blueberry mixture. Gently swirl together using a skewer or knife.

7. Top with the remaining cheesecake filling and dollop the rest of the blueberry mixture over it; gently swirl again, then sprinkle with the remaining 1/3 cup fresh blueberries on top.

8. Bake for about 50-60 minutes. The edges should look set while the center still has a tiny wobble. Try not to overbake otherwise you might get cracks.

9. Let the cheesecake cool in the oven with the door cracked open for about 15 minutes, then cool completely at room temperature before chilling in the fridge for at least 4 hours or overnight.

Equipment Needed

1. Preheated oven set at 325°F.
2. A 9-inch springform pan that you can grease.
3. A medium bowl for mixing graham cracker crumbs, sugar, and melted butter.
4. A large bowl where you’ll beat your cream cheese with the mixer.
5. An electric mixer (or hand mixer) to beat and mix the cream cheese and eggs.
6. Measuring cups and spoons for all your ingredients.
7. A small bowl to combine the blueberry swirl ingredients.
8. A skewer or knife to gently swirl the blueberry mixture into the cheesecake filling.

FAQ

Lemon Blueberry Cheesecake Recipe Substitutions and Variations

• Try crushed digestive biscuits instead of graham cracker crumbs if you cant find them at your local store.
• You can use plain Greek yogurt in place of sour cream to give it a similar creamy tangy flavor.
• Neufchâtel cheese is a good swap for cream cheese if you’re looking for a lighter alternative.
• If fresh blueberries arent available, frozen blueberries (thawed and drained) will work just fine in your swirl.

Pro Tips

1. Make sure all your dairy like cream cheese and sour cream are at room temperature before you start. That helps to make sure your filling is super smooth and reduces the chance of ugly lumps in your cheesecake.
2. When you’re mixing in the eggs, try not to over beat the mixture. Too much mixing can add extra air which might lead to cracks when the cheesecake cools down.
3. Be gentle when swirling the blueberry mix into the cheesecake batter. If you stir too hard, you might lose that cool, marbled effect and end up with everything mixed together.
4. Let the cheesecake cool slowly in the oven for a little bit after baking and then let it chill in the fridge. This slow cooling process helps it set nice and creamy instead of getting a dry or cracked top.