The Ultimate Lemon Blueberry Cheesecake

A close-up view of a lemon blueberry cheesecake with colorful blueberry-colored swirl designs on the top of the cake.

The Ultimate Lemon Blueberry Cheesecake

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 30

Resting and Chilling Time: 8

Total Time: 9 45

Servings:

Calories: 378kcal

Author: Kris Longwell

A velvety, zesty Lemon Blueberry Swirl Cheesecake featuring a buttery graham cracker crust and vibrant ribbons of fresh blueberry sauce. This foolproof recipe uses a "no-crack" method for a perfectly smooth, professional finish every time.

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Equipment

1 9-inch springform pan
Roasting pan or 9x13" baking dish

Ingredients

For the Blueberry Swirl and Topping

2 cups blueberries fresh, or frozen (see NOTES)
¼ cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 teaspoon water (for the slurry)

For the Graham Cracker Crust (see NOTES)

1 cup Graham crackers pulverized (1 cup after being pulverized)
¼ cup sugar
1 tablespoon lemon zest
5 tablespoon unsalted butter melted

For the Cheesecake Filling

4 8 oz cream cheese room temperature (32 ounces)
1 cup sugar
1 cup sour cream room temperature
1 tablespoon vanilla extract
2 tablespoon lemon juice
2 tablespoon lemon zest
4 large eggs room temperature

For Garnish

fresh blueberries
fresh mint leaves optional

Instructions

Make the Blueberry Sauce

In a medium saucepan, combine the blueberries, sugar (¼ cup), and lemon juice (1 tbsp). Simmer over medium heat for about 8 - 10 minutes until the berries burst and release their juices. Stir in the cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water) and stir until slightly thickened, about 1 minute.
2 cups blueberries, ¼ cup sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch
Strain the sauce through a sieve into a bowl. Save the chunky blueberries for garnish and let the strained sauce cool completely. Set aside.

Make the Graham Cracker Crust

Preheat oven to 325°F (160°C).
In a medium bowl, mix the Graham crackers, sugar, zest, and melted butter. Press firmly into the bottom of your springform pan (use the bottom of a measuring cup or a flat-bottomed glass to help you with this.) If you want to go up the sides of the pan, see the NOTES (you'll need to increase the amount of crushed crackers).
1 cup Graham crackers, ¼ cup sugar, 1 tablespoon lemon zest, 5 tablespoon unsalted butter
Bake for 10 minutes. Let cool completely.

Make the Filling and Prepare the Cheesecake

Bring a pot of water to a strong simmer, or a boil.
In a large bowl, use a hand-mixer (or use a stand mixer) to beat the room temperature cream cheese with the sugar until well combined. Mix in the sour cream, vanilla, lemon juice, and zest. Add the eggs, one at a time, mixing just until the yellow disappears.
4 8 oz cream cheese, 1 cup sugar, 1 cup sour cream, 1 tablespoon vanilla extract, 2 tablespoon lemon juice, 2 tablespoon lemon zest, 4 large eggs
Pour half of the batter over the crust in the pan. Add small spoonfuls of the cooled blueberry sauce (about one-third of the sauce) over the surface of the batter. Use a toothpick or stirrer to create swirls in the batter (try not to overlap the sauce).
Add the rest of the batter and smooth with a butter knife or an offset spatula. Add another round of blueberry sauce in small drips. And again make swirls.
Place the cheesecake in a roasting pan or baking dish. Ladle in enough of the hot water to go about halfway up the side of the pan. Bake for 70 to 75 minutes, until the sides of the cake are set, but the center is still slightly "jiggly."
Turn the oven off and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour. Remove the pan from the oven and carefully take the cheesecake out of the roasting pan with the water. Remove the foil. Run a sharp knife along the edge of the cake to help release it (don't release the springform pan yet!).
Let the cheesecake sit on the counter for 1 to 2 hours, or until the pan is no longer warm. Place in the fridge to chill for 6 hours, or even better: overnight.
Release the side of the springform pan and transfer the cake to a cake stand, or leave it on the pan base. Serve chilled with extra blueberries, blueberry sauce, and mint leaves, if desired.
fresh blueberries, fresh mint leaves

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Using Frozen Berries: Frozen blueberries work perfectly for the swirl sauce. There is no need to thaw them first; simply simmer them in the saucepan for a few extra minutes to cook off any additional moisture before adding the cornstarch slurry.
For a Taller Crust: This recipe is designed for a bottom-only crust. If you prefer the graham cracker crust to go up the sides of the springform pan, increase the crushed crackers to 1 ½ cups and the melted butter to 6 tablespoons.
Room Temperature Ingredients: To achieve a velvety, lump-free texture, ensure your cream cheese, eggs, and sour cream are at true room temperature before mixing. Cold ingredients will not incorporate smoothly and can lead to over-mixing, which causes cracks.
The Water Bath: For the best results, do not skip the water bath! The gentle, even steam is what creates that signature creamy texture and prevents the top from browning or cracking.
Storage: This cheesecake stays fresh in the refrigerator for up to 5 days. For the best flavor and cleanest slices, we recommend making it at least 24 hours before you plan to serve it.

Nutrition