Lemon Blueberry Cheesecake: A Perfect Balance of Tangy and Sweet

Why You’ll Love This Recipe

This stunning Lemon Blueberry Cheesecake combines the bright, citrusy flavor of fresh lemons with sweet, juicy blueberries for a dessert that’s both elegant and irresistible. The creamy cheesecake filling sits atop a buttery graham cracker crust and is crowned with a gorgeous homemade blueberry topping.

Perfect for spring and summer gatherings, this cheesecake offers a refreshing alternative to chocolate desserts and showcases seasonal berries at their best. The contrasting flavors and beautiful purple-blue swirls make this a showstopping dessert for any occasion!

Ingredients

For the Graham Cracker Crust

• 1 cup graham cracker crumbs
• ¼ cup granulated sugar
• 5 tablespoons unsalted butter, melted

For the Creamy Cheesecake Filling

• 16 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• ¼ cup sour cream
• Zest of 1 lemon
• ¼ cup freshly squeezed lemon juice
• 1 cup fresh blueberries

For the Blueberry Topping

• 1 cup fresh blueberries
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• ¼ cup water

Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Zester or microplane
• Measuring cups and spoons
• Saucepan
• Aluminum foil (for water bath)
• Large roasting pan (for water bath)

Step-by-Step Instructions

Preparing the Crust