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Easy Lemon Blueberry Cheesecake Recipe
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Easy Lemon Blueberry Cheesecake Recipe

Easy Lemon Blueberry Cheesecake: A creamy dessert with tangy lemon and sweet blueberry swirls. Perfect for gatherings or simple indulgence.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Category: Dessert
Kitchen: American
Keyword: baked cheesecake recipe, blueberry swirl cheesecake, comfort food recipes, easy recipes, lemon blueberry cheesecake, no-fail cheesecake, tangy dessert
Servings: 12
Author: Dorothy

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Blueberry Sauce

  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 teaspoons water

For the Cheesecake Filling

  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract

Instructions

Prepare the Crust

  1. Preheat your oven to 325°F (160°C).
  2. Combine the graham cracker crumbs, melted butter, and sugar in a bowl until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust for 10 minutes, then let it cool while preparing the filling.

Make the Blueberry Sauce

  1. In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice.
  2. Cook until the blueberries release their juices and the mixture begins to bubble.
  3. Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened. Remove from heat and let cool.

Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Mix in the sour cream, heavy cream, lemon zest, and vanilla extract until just combined.

Assemble and Bake

  1. Pour half of the cheesecake batter into the prepared crust.
  2. Drop small spoonfuls of the blueberry sauce over the batter, then swirl gently with a toothpick or knife.
  3. Add the remaining batter and repeat the swirling process with more blueberry sauce.
  4. Place the springform pan in a water bath and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
  5. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
  6. Refrigerate for at least 4 hours or overnight before serving.

Notes

Ensure the cream cheese is at room temperature for a smooth filling. Avoid over-mixing the batter to prevent cracks.