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Blueberry lemon cheesecake
Laura

Blueberry Lemon Cheesecake

A creamy baked cheesecake with a buttery graham cracker crust, bright lemon flavor, and homemade blueberry swirl.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ⅔ cups graham cracker crumbs
  • ⅓ cup granulated sugar for crust
  • ⅔ cup unsalted butter melted
  • 24 ounces full-fat cream cheese softened
  • 1 ¼ cups granulated sugar for filling
  • 3 large eggs room temperature
  • 2 tablespoons lemon zest finely grated
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ¼ cups blueberries divided
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 pinch salt

Equipment

  • 9-inch springform pan
  • roasting pan
  • Small saucepan
  • electric mixer
  • Mixing bowls
  • Wooden skewer

Method
 

  1. Heat the oven to 350°F. Grease and line a 9-inch springform pan.
  2. Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 12 minutes. Cool.
  3. Cook blueberries, water, cornstarch, lemon juice, and salt until thickened. Stir in the remaining berries and cool.
  4. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
  5. Layer half the filling and half the blueberry sauce in the crust. Swirl gently, then repeat with the remaining filling and sauce.
  6. Bake in a water bath for 60 to 70 minutes, until the edges are set and the center gently jiggles.
  7. Cool gradually, then refrigerate for at least four hours before slicing.

Notes

  • Use room-temperature dairy and eggs for a smooth batter.
  • Do not overmix after adding the eggs.
  • Store covered in the refrigerator for up to four days.
  • For clean slices, warm and wipe the knife between cuts.