Blueberry Cheesecake

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Creamy lemon infused Blueberry Cheesecake.

The perfect make-ahead dessert for all occasions.

Lemon infused New York style Blueberry Cheesecake is a great dessert to serve at all kinds of events and gatherings. Cheesecake generally travels very well and is always a welcome addition to the dessert table.

We truly love all kinds of cheesecake. Whether made into bars in a baking pan, cake form or even layered in a jar. The silky smooth cream cheese filling pairs well with a sweet cracker or cookie crust.

And, as you probably know, blueberries and lemon go together perfectly. Both fruits boast intense flavor but blend beautifully when combined. This cheesecake filling has a lovely lemon tang and is terrific with or without the blueberry sauce on top.

Ingredients needed to make Blueberry Cheesecake:

For the graham cracker crust:

• graham crackers, crushed
• unsalted butter, melted
• granulated sugar
• a pinch of salt

For the cheesecake filling:

• granulated sugar
• lemon zest (no white pith!)
• all-purpose flour
• cream cheese, room temperature
• large eggs, also room temperature
• a few tablespoons of milk, cream or half and half
• vanilla extract
• sour cream – only use full-fat for this cheesecake

For the blueberry topping:

• fresh or frozen blueberries
• fresh lemon juice
• vanilla extract
• granulated sugar
• pinch of salt
• cornstarch – mixed with cold water to make a slurry

For the optional whipped cream topping:

• heavy whipping cream (if making, use 2 tablespoons for the cheesecake filling)
• powdered sugar
• vanilla extract

Blueberry topping for cheesecake

This recipe makes enough blueberry sauce to cover the top of the cheesecake with plenty leftover to dollop on individual slices. Once the top of the cheesecake is covered, feel free to thin the blueberry sauce with a little cold water or lemon juice, if desired.

If you prefer a thinner sauce, you can also use a little less cornstarch when cooking. However, it’s much easier to thin the sauce with a little water than it is to make it thicker, after the fact.

Finally, it’s not necessary to pipe a ribbon of whipped cream around the edges to hold in the sauce. The cheesecake top dips in slightly making it easy to cover completely, without lots of drips!

Our blueberry sauce is great on a lot of treats!

Spoon this easy sauce on a slice of pound cake, over a stack of buttermilk pancakes, in a bowl of vanilla ice cream or swirl in yogurt or oatmeal.

The jam-like consistency also makes it great to smear on biscuits and English Muffins. Make a jar for the blueberry lover in your life!

How to make Blueberry Cheesecake:

First make the graham cracker crust:

Pulse the crackers, sugar, salt and butter in a food processor. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake at 350 degrees F for 8 to 10 minutes. Reduce the oven temperature to 325 degrees F.

Once cooled slightly, wrap the pan with a triple layer of heavy-duty aluminum foil. Place the springform pan inside a large roasting pan. Set aside.

Next prepare the filling:

Using a clean food processor, pulse 1/3 cup of the granulated sugar with the lemon zest. Combine the remaining sugar and flour with the lemon sugar.

Using an electric or stand mixer, beat the cream cheese with the lemon sugar mixture in a large bowl. Add the eggs, one at a time. Then add the milk, vanilla and sour cream.

Pour the cheesecake batter into the prepared graham cracker crust. Fill the roasting pan with enough hot tap water to come halfway up the sides of the springform pan. Bake in this water bath for 90 to 100 minutes.

Turn the oven off and prop the oven door open slightly using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour.

Transfer the cheesecake to a wire rack. Remove the foil. Slide a small thin knife around the inside top edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the pan and cool to room temperature.

PRO TIP: Don’t fear the hot-water bath! This easy step ensures your cheesecake won’t crack on top. Use heavy-duty large sheets of aluminum foil when wrapping the pan. This prevents the water from reaching your crust making it soggy. Piecing together small strips of foil doesn’t work – trust me I’ve tried!

Finally, make the blueberry topping:

Combine 2 cups of blueberries with the lemon juice, vanilla, sugar and salt. Bring to a boil and smash some of the berries with a fork. Add the cornstarch slurry until thickened as desired.

Stir in the remaining 1 cup of fresh blueberries and remove from the heat. Spoon into a glass jar and cool to room temperature. Refrigerate until needed.

To thin the sauce, add a squeeze of lemon juice or cold water.

PRO TIP: Blueberries can stain wooden spoons or light colored utensils. Use dark or black spatulas or a large metal spoon to stir while cooking.

Options for making this recipe

I’ve made many Blueberry Cheesecakes over the years, but this is our favorite.

Occasionally I add blueberries to the filling before baking. We enjoy this form of blueberry cheesecake, but found that some folks in our family don’t love blueberries (go figure!)

I’m also a purist when it comes to cheesecake texture and found the baked in blueberries cause the filling to be a little more moist. That’s not necessarily a bad thing, just not my favorite New York style cheesecake consistency.

I’ve also strained our blueberry sauce before thickening and swirled the juice on top of the cheesecake before baking. While this is a pretty effect, I found that it doesn’t add more flavor than a dollop of sauce.

By adding blueberry sauce as a topping as I’ve done here, or dolloped on individual slices when served, we make the whole family happy! There’s plenty of blueberry flavor without altering the texture of the cheesecake or spending too much time and effort on a swirl.

How to store or freeze cheesecake:

This cheesecake freezes very well either whole or sliced.

If freezing whole, wait and add the blueberry sauce when ready to serve. You can leave the un-topped cheesecake in the springform pan and wrap it tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator, then give it about 45 minutes at room temperature before serving.

Cheesecake will keep in the freezer for up to 3 months, if well sealed.

Once topped with blueberry sauce and whipped cream, if using, individual slices freeze well sealed in an airtight container. Separate the slices with a small piece of parchment or wax paper. This makes it easier to remove a slice or two at a time, as needed.

To store cheesecake in the refrigerator:

This cheesecake can be refrigerated, uncovered, for up to 1 day. For longer storage place the cheesecake in an airtight container or cover lightly with plastic wrap.

While the graham cracker crust is best eaten within a day or two of baking, it will soften a bit over time. It’s still delicious, just a little more moist.

Well sealed, this cheesecake will keep in the refrigerator for up to a week.

More great cheesecake recipes to try!

• Lemon Cheesecake Recipe
• Pumpkin Cheesecake with Turtle Topping
• Orange Creamsicle No-Bake Cheesecake
• Key Lime Icebox Cheesecake
• Strawberry Cheesecake Bars
• Nutella Cheesecake (No-Bake!)
  

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Blueberry Cheesecake

Prep Time: 1 hour hr

Cook Time: 1 hour hr 30 minutes mins

Total Time: 1 day d 2 hours hrs 30 minutes mins

Yield: 8

Course: Dessert

Author: Tricia

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5 from 3 votes

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New York style cheesecake infused with tart lemon zest and topped with a tasty blueberry sauce.

Equipment

• 9-inch springform pan

Ingredients

For the crust:

• 2 cups graham cracker crumbs (225g) about 14 sheets
• 5 tablespoons unsalted butter, melted (2 ½ ounces)
• 3 tablespoons granulated sugar
• pinch of salt

For the filling:

• 1 ⅓ cups granulated sugar, divided (283g)
• zest of 2 lemons (no white pith)
• 2 tablespoons all-purpose flour
• 4 (8-ounce) packages cream cheese, room temperature
• 4 large eggs, room temperature
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 cup sour cream (8oz or 227g)

For the blueberry topping:

• 3 cups fresh or frozen blueberries, divided (14 to 15 ounces)
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• ⅓ cup granulated sugar (80g)
• pinch of salt
• 1 ½ tablespoons cornstarch mixed with ¼ cup cold water

Optional whipped cream topping:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions

To prepare the crust:

• Preheat oven to 350°F.
• In a food processor, process the graham crackers to fine, even crumbs, about 30-seconds. Add the sugar and salt, and pulse 2 or 3 times to combine. Add the warm melted butter in a slow, steady stream while pulsing. Process until the mixture is evenly moistened and resembles wet sand.
• Transfer the mixture to a 9-inch springform pan. Using the bottom of a dry measuring cup, press the crumb mixture into the bottom and 1-inch up the sides of the pan. Bake until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling.
• Once cooled, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty foil. Set the springform pan in a roasting pan.

To prepare the filling:

• Reduce the oven temperature to 325°F.
• In the bowl of a clean food processor, combine ⅓ cup of the sugar with the lemon zest. Pulse until the sugar is pale yellow and the zest is broken down. Transfer the lemon sugar to a 2-cup measuring cup with a spout. Whisk in the remaining 1 cup of sugar and 2 tablespoons flour. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. With the mixer running on medium-low, slowly add the lemon sugar mixture. Beat until the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
• With the speed set on medium, add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
• Add the milk, vanilla and sour cream. Blend on low until combined. Scrape down the sides and bottom of the bowl, and mix again for another 5 seconds or until well blended.
• Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
• Bake at 325°F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 90 to 100 minutes.
• Turn off the oven and prop the oven door open using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside top edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 hours.
• Once completely cool, cover tightly with plastic wrap and refrigerate overnight, or up to 24 hours.

To prepare the blueberry topping:

• Rinse fresh blueberries removing stems and debris. Pour 2 cups of the blueberries in a medium saucepan. Add the lemon juice, vanilla, sugar and salt. Bring the mixture to a boil over medium heat. Once the berries start to split, mash some of the blueberries with a fork or dark colored spatula.
• While stirring constantly, slowly add about ¼ of the cornstarch slurry to the blueberry mixture. Once incorporated add about ⅓ of the remaining slurry. Continue adding the slurry until you reach the desired consistency. The mixture should be thick like jam. Fold in the remaining 1 cup of blueberries, stirring gently to blend. Remove from the heat.

To serve:

• Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. (OPTIONAL) Pipe or dollop whipped cream around the outer edges of the cheesecake. Spoon a layer of blueberry sauce on top. Slice into wedges and serve with a extra dollop of blueberry sauce.

To prepare the whipped cream topping (OPTIONAL):

• In a cold medium mixing bowl using an electric mixer, beat the whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern.

Recipe Notes

• Once the blueberry topping has been added to the cheesecake, feel free to thin any remaining sauce with a little cold water or fresh lemon juice, if desired. Spoon additional blueberry sauce over each slice.
• If desired, add blueberry sauce to each slice of cheesecake individually as serving instead of as a topping.
• The whipped cream border is not essential. The blueberry sauce will stay on top of the cheesecake without it.
• For pretty slices run a large, thin knife under hot water. Carefully dry the warm knife then slice the cheesecake. Repeat for best results.
• Make sure the cheesecake is completely cool before wrapping in plastic wrap to avoid condensation.
• To freeze cheesecake: Leave the cheesecake in the springform pan and wrap tightly in plastic wrap and aluminum foil. Freeze before adding the blueberry topping or whipped cream, if using.
• Freeze individual slices of cheesecake well wrapped in an airtight container. Thaw overnight in the refrigerator.
• Blueberry sauce and cheesecake will keep for up to a week well sealed and stored Bin the refrigerator.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 971kcal | Carbohydrates: 83g | Protein: 13g | Fat: 67g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 572mg | Potassium: 344mg | Fiber: 2g | Sugar: 64g | Vitamin A: 2513IU | Vitamin C: 7mg | Calcium: 202mg | Iron: 2mg

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